White and Wild Rice Ring
What You Need
1 cup wild rice
1 cup long grain white rice
1 cup chopped onion
2 cloves garlic, minced
1 cup sliced mushrooms
1/4 cup dry Sherry
1/2 cup chopped toasted pecans
Cooked Brussels sprouts
Cook wild and white rice according to package directions. Meanwhile, sauté onion, garlic and mushrooms in 1/4 cup butter.
Combine cooked rice, sautéed vegetables, Sherry. and pecans. Season to taste with salt and pepper.
Pack rice mixture into well buttered 9 inch ring mold, pressing firmly with back of spoon or hands. Cover mold with foil. Place in larger pan of hot water and bake at 350 degrees for 20 minutes.
To unmold, place serving dish over mold and invert. Shake firmly, holding serving dish tightly to mold. Gently remove mold and fill center of rice ring with Brussels sprouts. Makes 8 servings.
Note: Mold may be prepared ahead and refrigerated. Bake 50 to 60 minutes or until heated through.