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Wild
rice has a nutty flavor and was originally harvested by Native
Americans, who still use a long pole to bend marsh grasses over
their canoes and another pole to hit the stalks to loosen the
grains. Natural aquatic grasses produce a brown or reddish
grain, while cultivated wild rice is black.
1 ¼ cups orzo pasta
2
tablespoons butter
1 (6-ounce) box Uncle Ben's® Long Grain and Wild Rice
Original
Recipe with 23 Herbs & Seasonings
1 cup
chopped yellow onion
2 cups
chopped brown crimini mushrooms
1
teaspoon seasoning salt
½
teaspoon ground black pepper
½
teaspoon dried parsley
2
⅓ cups water
Garlic
salt
1. Preheat
the oven to 350°. Bring water to boil in a 12-quart
stock
pot. Cook the orzo pasta until cooked but not mushy.
Drain
immediately or the orzo will soak up more water.
2. Melt the butter
in a 6-quart Dutch oven. Fry rice mix, onions,
and
mushrooms for 5 minutes. Add the herb packet, salt,
pepper
parsley, water and pasta.
3. Cover and bake
30 minutes. Season to taste with garlic salt.
Makes 6 servings
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