Long Grain Wild Rice

This recipe has been shamelessly stolen from Brownielocks, but only because it comes out perfectly every time. If you are associated with Brownielocks and don't want this recipe up here, please don't sue us. Just ask us to take it down.

• Wash the rice thoroughly by running it under cold water in a
  strainer.


• Add 1 cup of raw wild rice to 3 cups of boiling water in a heavy
  saucepan or pot.


• Reduce heat and simmer covered for 35 to 50 minutes.  (I like 45
  minutes myself), or, just until those kernels puff open.  Then, uncover,
  fluff with a fork and simmer 5 more minutes.


• Drain any excess fluid.  If you like chewier rice, cook less
  minutes. 

Makes Approximately:  3 or 4 Cups of Cooked Rice.

(It all depends on how long the kernels are)

Stuffed Mushrooms

So a few weeks ago, we made stuffed mushrooms with dinner. It was the first time we'd done it, as Lisa is just now getting to like mushrooms at all. They were good, but there were a few issues. Well, we're trying again tonight. For reference, here's a rundown on the first attempt:



Original recipe courtesy of Brownielocks
If you are affiliated with that site, please don't sue me. Just ask me to take it down and I will.

1 Cup of Wild Rice
2 1/2 Cups of Water
2 Teaspoons Butter
1 Clove of Garlic
1/4 Cup Minced Onions
6-8 Oz. Crab Meat
1 Egg
1/4 Cup Grated Parmesan Cheese
1 Teaspoon Parsley
24 Medium to Large Mushroom Caps
1/2 Cup Grated Cheddar Cheese

Combine the wild rice with the water and cook it according to the basic recipe above. In a saucepan, add butter and melt and then saute the garlic and onions until tender. Add the cooked wild rice and crab meat to the pan and stir until the mix is warmed through (but not really cooked yet). Add seasonings. Mix well. Stuff the mushroom caps loosely. Place on a greased baking dish and sprinkle with grated cheddar cheese (or any cheese you love).
Bake at 400F for 10 minutes.
Serves: 5-6
(We assume one person eats 2 mushroom each!)

*************************

Caine's notes:

So the first time we did this, we used mushrooms that were far too small in general. I don't know how or even if this contributed to some of the other issues we encountered. The rice needed a bit of salt to bring out its flavor. The mushrooms also came out a little bit dry. To fix this I may put a small bit of butter in the caps next time, or perhaps brush the outsides.

Someone will post later with the results and thoughts on our second attempt.


-Caine