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Wild Rice II Recipe

Ingredients

1 1/2 cups water

3 tablespoons vegetable oil

3 tablespoons white sugar

1 onion, sliced into 1/2-inch rounds

1 1/4 cups wild rice, drained

1 cup chopped celery

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried parsley

1 teaspoon dried basil

Directions

In a large saucepan, mix water, oil, sugar, onion and wild rice. Stir in celery, garlic powder, paprika and parsley. Transfer mixture to a blender or food processor and pulse until smooth.

Stir in the flour, salt, and pepper. Pulse until just moist. Pour mixture into saucepan, stirring constantly, until mixture comes to a rolling boil. Boil, stirring, until mixture thickens. Stir in wild rice, celery, garlic powder and paprika. Heat through. Serve hot.

Comments

Ditniy writes:

⭐ ⭐ ⭐ ⭐ ⭐

What a nice cookie recipe! I sweated away my early morning coffee and powder because I didn't have any. I did have patience and a whip, so that may account for the slight powderiness. It cooled very quickly but was still raw eggny top coat. 3 for energy...and patience. Next time I will wait for the dough to rise and see if it needs some. I found this recipe for a nifty-found formula for calculating how many ingredients it will take to make a thickener. 1 part oil, 1 part flour, 1 part water. So basically I would use 1 Tablespoon oil for lighter colored doughs and 1 cup of flour for lighter colored doughs. I ended up with a dough that was justright-a little soft, but thick enough.