Ingredients
1 1/2 cup wild rice, rinsed in cold water
2 1/2 cup water
2 1/2 tsp salt
4 strips bacon cut into strips
1 onion, peeled and chopped
4 mushrooms, chopped
1 cup finely grated carrots
1/2 cup light cream
1 egg
Directions
Place the wild rice, water, and salt in a large saucepan, and bring
to a boil Boil vigorously for about 10 minutes. Turn off heat, cover,
and let rice stand for about 20 minutes or until all the water has
been absorbed.
Brown the bacon, remove from drippings, and drain on paper towels.
Saute the onions and mushrooms in the bacon drippings until the
onions are golden and transparent. Mix the bacon, sauted onions and
mushrooms, and grated carrots into the wild rice. Beat the cream and
egg until light, and fold into the wild rice mixture. Bake, covered,
in a buttered 1 1/2 quart casserole in a moderately slow oven, 325
degrees F, for 30 minutes. Remove cover, stir the mixture well with a
fork, bake for 15 minutes at the same temperature. Stir once again
and bake, uncovered, for
15 minutes longer.
Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook," edited
by David Hunt.
Servings: 6 servings
Baked Wild Rice & Carrots Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Recipes as an idea can be tracked way back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these old cookbooks were just simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Continuing our culinary historical journey, there were a couple of interesting books published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that we all know today, but instead accounts of the types of meals prepared for the upper classes of that time. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and as a consequence, chefs and their recipe collections became highly prized. Even so, it wasn`t until the 19th century that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording the recipes of their peers. When we get to the 20th century, cookery books were in high demand, as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Baked Wild Rice & Carrots recipe.
