Name: Wild Rice with Carrots and Mushrooms
Ingredients: 2.5 cup Chicken Broth; 1 cup Wild Rice (Rinse in Cool Water); 6 slices Bacon; 1 Onion (Chopped); 2 Carrot (Diced); 1/4 pound Mushroom (Finely Diced); 1/2 tsp Thyme; 1/2 tsp Marjoram; 1/2 tsp Ground Pepper; 1.5 tbsp Butter

Wild Rice with Carrots and Mushrooms

Course

Dinner

Servings

Ingredients

2.5 cup Chicken Broth
1 cup Wild Rice Rinse in Cool Water
6 slices bacon
1 Onion Chopped
2 Carrot Diced
1/4 pound Mushroom Finely Diced
1/2 tsp Thyme
1/2 tsp Marjoram
1/2 tsp Ground Pepper
1.5 tbsp Butter

Course

Dinner

Servings

Ingredients

2.5 cup Chicken Broth
1 cup Wild Rice Rinse in Cool Water
6 slices bacon
1 Onion Chopped
2 Carrot Diced
1/4 pound Mushroom Finely Diced
1/2 tsp Thyme
1/2 tsp Marjoram
1/2 tsp Ground Pepper
1.5 tbsp Butter

Instructions

Bring broth to a boil and add wild rice.
Bring to a boil again and put low flame and cover
Cook until just tender, 35-40 minutes. Do not drain.
Fry bacon and remove all but 3 tablespoons bacon drippings (if there aren't enough, add butter).
Saute carrots and onion until carrots are just tender, about 4 minutes. Add mushrooms and seasonings.
Mix rice, vegetables and bacon.
Bake in a buttered casserole dish at 350 for 25 minutes.
Dot rice with butter, mix and serve.

Red Potato and Red Onion Gratin

Servings

Ingredients

2 lb Red Potatos Equally sized
3 Red Onions Medium
1/4 cup olive oil
2 tbsp olive oil
2-3 springs Thyme
2 tbsp Butter
Salt
Pepper

Servings

Ingredients

2 lb Red Potatos Equally sized
3 Red Onions Medium
1/4 cup olive oil
2 tbsp olive oil
2-3 springs Thyme
2 tbsp Butter
Salt
Pepper

Instructions

Peel potatoes and slice into 1/4 inch thick pieces. Place in bowl with plenty of cold water. Keep covered.
Peel onions and slice 1/4 inch thick
Cook in 3 tbsp olive oil with thyme over very low heat
Cover pan but stir occasionally
Onions should be sweet, slightly softened and still crunchy after 10 minutes
Remove from heat and set aside
Rinse potatoes in colander and pat dry.
Toss with remaining olive oil
Layer a lightly oiled, sallow 2-3 quart eartenware casserole with potatoes slightly overlapping in concentric circles. Salt and pepper lightly
Remove thyme from onions and strew onions lightly over layer of potatoes
Continue layering and seasoning, ending with a layer of potatoes
Dot with 2 tbsp softened butter and bake in a pre-heated 425 degree oven for 25-30 minutes until potatoes are a deep golden brown