| From the stovetop and easy to make. |
3/4 cup of rice (mix 75% white rice & 25% wild rice)
1 14.5-ounce can of chicken broth (1-3/4 cups)
Enough shedded carrot to add color
(short pieces, shredded over the carrot end)
Salt and pepper to taste
1 14.5-ounce can of chicken broth (1-3/4 cups)
Enough shedded carrot to add color
(short pieces, shredded over the carrot end)
Salt and pepper to taste
Start the broth heating in a saucepan.
Add the rice and shredded carrot. Bring the saucepan to a bubbling simmer,
and cook until most of the liquid is evaporated (about 15 minutes), stirring
often to avoid sticking.
Salt and pepper to taste.
Add the rice and shredded carrot. Bring the saucepan to a bubbling simmer,
and cook until most of the liquid is evaporated (about 15 minutes), stirring
often to avoid sticking.
Salt and pepper to taste.
| The Main Courses Chef presents ... Wild Rice at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Veggies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
