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* 1/8 teaspoon ground black pepper |
* 1/8 teaspoon ground black pepper |
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* 1/2 cup beef or chicken broth |
* 1/2 cup beef or chicken broth |
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− | * 3 cups hot cooked rice |
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− | * 1 teaspoon oregano |
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− | * 1 teaspoon prepared horseradish |
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− | * 1/4 teaspoon ground black pepper |
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− | * 1 pound peeled and deveined shrimp |
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− | * 3 cups hot cooked rice |
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− | * grated Parmesan cheese (optional) |
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− | * 1/2 teaspoon salt |
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− | * 1/8 teaspoon ground white pepper |
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− | * 1/4 teaspoon ground nutmeg |
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− | * 1 cup shredded Swiss cheese, divided |
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− | * 1/4 cup dry white wine |
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− | * 1/4 teaspoon ground white pepper |
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+ | #Cook onion, celery and garlic in butter until tender in small skillet over medium heat. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Dressing]] |
[[Category:Dressing]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:59, 7 May 2006
Description
Makes 6 servings.
Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 clove garlic, minced
- 1 1/2 tablespoons butter or margarine
- 2 cups cooked brown rice, cooked in chicken broth
- 1 cup cooked wild rice
- 1/2 cup chopped walnuts
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon ground black pepper
- 1/2 cup beef or chicken broth
Directions
- Cook onion, celery and garlic in butter until tender in small skillet over medium heat.
- Combine with rice, wild rice, walnuts, sage, salt, pepper and broth in buttered 2-1/2-quart baking dish. Bake at 350 degrees 20 to 25 minutes.