Recipe Submitted by: Aline A.
Ingredients:
Yield: 4 servings
1/2 c. WILD RICE (WinCo #1653)
1/2 c. LONG GRAIN BROWN RICE (WinCo #1655)
1/2 c. Butter
1/3 c. Onion, minced
1/2 c. Sausage meat (regular)
1 c. Mushrooms, chopped
1/2 t. SAGE (WinCo #1696)
2 T. Parsley, minced
1/3 c. SLIVERED ALMONDS (WinCo #2016)
Pepper to taste – probably will not need salt, although taste test!
Recipe Instructions:
Cook rices separately and according to directions.
–Wild Rice: Wash the rice thoroughly by running it under cold water in a strainer.
Add 1/2 cup of raw wild rice to 1-1/2 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: 1-1/2 or 2 cups of Cooked Rice.
(It all depends on how long the kernels are.)
–Brown Rice: Pour 1/2 cup brown rice into a heavy sauce pan and add 1 to 1-1/4 cup water or stock (for more flavor use stock) and a pinch of salt. Bring to a boil and boil for 5 minutes. REDUCE HEAT to a simmer, cover and cook for 40 minutes. Remove from heat and let stand covered for 5 minute or until water is absorbed. Fluff with a fork.
In a frying pan, sauté onion in butter,
add sausage,
then add chopped mushrooms and fry until done.
Combine rices, sausage mixture, parsley, sage, nuts, salt? and pepper.
Serve hot or bake at 325° F. during last hour of turkey roasting.
Recipe Submitted by: Heather J.
Recipe Submitted by: April D.
Recipe Submitted by: Monica H.
“Jingle Bell, Jingle Bell, Jingle Pear Rock”…Wait a minute! You caught me again friends. I was standing here next to the Northwest pears and couldn’t help but notice that they resemble holiday bells; their low prices will be music to your ears and make your tastebuds dance. And this doesn’t just go for pears – produce of all shapes & sizes are making me sing green tag savings, including: four flavors of Sunkist fruit blends, fancy navel oranges, Butternut and Danish squash, Braeburn apples, roma tomatoes, broccoli crowns, personal watermelons and pineapples.
