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Rice Andalucia Recipe

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This recipe for Rice Andalucia is from Wasserstrom Associates "Best of the Best" Cookbook III, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup grated sharp cheddar cheese
1/2 cup sliced green olives w/ pimentos
1/2 cup fresh sliced mushrooms (baby bellas, crimini, or similar)
1/4 cup chopped onion
1/4 cup olive oil
1 cup wild rice
1 cup veggie or beef bouillon
1 cup boiling water
4 sliced olives for garnish
Directions:
Directions:
Rinse wild rice. Mix all ingredients in a 2 or 3 qt casserole, reserving some of the cheese to sprinkle on top. Cover and bake at 350º for 1-1/2 hours or until rice is cooked (add more broth if needed toward the end). Remove from the oven, sprinkle with cheese and olives and return to oven for 5 more minutes. Makes 4-6 servings.
Personal Notes:
Personal Notes:
The original recipe was printed in the Columbus Dispatch in 1955. Our Mom made this every year for Thanksgiving and Christmas and the 3rd generation still requests it.

 

 

 

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