Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Wednesday, January 7, 2009

Mushroom Wild Rice

This was SO easy, and turned out really very tasty. I found it on the internet, I believe at the AllRecipes website. It calls for the rice to be cooked for 7 hours in a slow cooker. I opted to adjust it and cook on the stovetop. Delish and full of flavor.


2 1/4 cups water
1 (10.5 ounce) can condensed beef consomme, undiluted
1 (10.5 ounce) can condensed French onion soup, undiluted
3 (4 ounce) cans mushroom stems and pieces, drained
1/2 cup butter or margarine, melted
1 cup uncooked brown rice
1 cup uncooked wild rice **
** At my market I found a wild rice and rice medley. I used two cups of this instead of the called for 1 cup of brown and 1 cup of wild rice.


Melt the butter in a sauce pan that has a tight fitting lid. Add the rice and stir until combined.

Add the soups, water and mushrooms. Bring to a boil, reduce heat to simmer and cover.

Cook until the liquid evaporates - approximately 50 -60 minutes.

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