Aunt Chloe's Wild Rice
- 1 cup wild rice
- 2 1/2 tablespoons butter
- 2 medium onions
- 2 clove garlic
- 1 1/2 cups mushrooms, sliced
- 1 teaspoon red pepper
- 1 cup red wine
- 1/2 cup orange juice
- 2 cups toasted almonds or pecans
- 1 cup dried cherries
- (Thanksgiving or Christmas..whole cranberries instead of cherries)
- 2 cans chicken stock
- Preheat oven to 375 degrees F. Lightly grease deep (2 quart) Pyrex baking dish.
In bowl, add wine, orange juice, chicken stock and rice. Let soak.
Melt 2-3 Tablespoons butter. Slowly sauté the following ingredients until onions are translucent: onions/leeks, garlic, mushrooms; red pepper.
Add toasted almonds.
Combine sautéed ingredients with wild rice mixture and add cherries.
Pour all ingredients into a large baking dish.
Bake covered in oven at 375 degrees for 1 ½ hours.
Check rice to see if it¿s fully cooked (kernel is split and slightly puffed).
If not, add ½ cup water, cover and cook ½ hour more.