| This side dish lends a Northwood flavor to any fresh
water fish and is one of our favorites. Try it with salmon, trout,
bass, northern---the possibilities are endless.
Ingredients
- 2 cups cooked wild rice
- 4 Tbsp. butter
- 2 cups chopped Shitake mushrooms
- 1 small onion, chopped fine
- 1 clove garlic, chopped fine
- 6 strips bacon (cooked, drained and chopped)
- 2 Tbsp. dry vermouth
- 1 tsp. marjoram leaves
- 1 tsp. thyme leaves
- Salt and pepper to taste
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The Wild Rice is shown here with
Veronique Bass |
Instructions
Cook the wild rice according to package directions. Melt the
butter in a sauté pan, add the mushrooms, garlic, vermouth and onion and
cook over low heat until soft. Stir in the marjoram and thyme.
In a large, casserole dish, combine the rice, bacon and mushroom mixture
and mix well. Add salt and pepper to taste.
To use as a side dish: Cook the rice in a covered
casserole dish in the oven at 350 degrees F for about 45 minutes.
Holiday variation: Add 1/3 cup dried cranberries (Craisins)
and 1/3 cup coarsely chopped pecans for a tasty holiday side dish to
serve with turkey or ham!
To use as a stuffing: Use this stuffing for
Cornish game hens, chicken, salmon or trout and cook on the grill or in
the oven as you normally would with any other stuffing.
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