1 1/4 cups wild rice
1 can consommé
1/2 cup chopped parsley
1/2 cup chopped scallions
1 cup diagonally diced celery
1 1/2 cups boiling water
1 tsp salt
1/1 tsp dried marjoram
1/2 cup dry sherry

Wash rice well and let stand an hour, covered with water. Drain thoroughly.
Melt some butter in medium casserole and lightly sauté the parsley, scallions and celery.
Add the rice, consommé, water, salt and marjoram.
Cover and bake at 300° for 45 minutes or until the rice is tender and liquid absorbed. Stir with a fork 3 or 4 times.
Stir in sherry and bake 5 minutes more.

Serves 8

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