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Side Dish

Wild rice dressing

Gary Gilligan
Mountain Mandarin Festival, Auburn

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1 cup wild rice, cooked until almost done
1 cup white rice, cooked until almost done
1/2 cup citrus garlic pepper oil
1 cup green bell pepper
1 cup celery, finely chopped
1 cup yellow onion, diced
1 cup sliced mushrooms
1 cup chicken broth
1 tbls. lemon juice
1/2 cup parsley


Sauté vegetables and mushrooms in oil. Add partially cooked rice, chicken broth and lemon juice to the vegetable mixture. Simmer over medium heat, uncovered, until rice is done and all the liquid is absorbed. Garnish with parsley.

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