Wild Rice Casserole #1
- 1 1/2 c Wild rice
- 2 cn Consomme
- 2 cn Water
- 1/4 c Soft butter
- 1 lg Onion; chopped
- 1 lg Green pepper; chopped
- 4 Chicken livers
- 1 c Cream
- Parmesan cheese
Cook rice in consomme & water until rice has taken up all liquid. Remove
from heat. In 2 Tbs butter, saute onions & green peppers until clear. Add
to rice. Saute livers in butter. Chop & add to rice. Saute mushrooms in
butter & add to rice. Stir & mix well, using more butter if needed. Stir in
cream. Pour into a 13x9-inch casserole & top with cheese. Bake at 350 for
30-40 minutes.
RITA FINCHER
From, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
from heat. In 2 Tbs butter, saute onions & green peppers until clear. Add
to rice. Saute livers in butter. Chop & add to rice. Saute mushrooms in
butter & add to rice. Stir & mix well, using more butter if needed. Stir in
cream. Pour into a 13x9-inch casserole & top with cheese. Bake at 350 for
30-40 minutes.
RITA FINCHER
From
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
