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Devil's Revenge Wild Rice

May 16, 2017

Devil’s Revenge Wild Rice

  • 1 stick butter or margarine
  • 1 clove fresh garlic minced
  • 1/2 cup fresh onion minced
  • 1 cup uncooked wild rice
  • 1/2 lb. fresh mushrooms sliced
  • 3 cups chicken broth
  • 2 tbl Hot Sauce From Hell Devil's Revenge
  • 1/2 cup slivered almonds
  • Directions:

    1. Pre-heat oven to 350 Farenheit.
    2. Melt butter in a large sauce pan. Saute mushrooms, onion, garlic, almonds and rice; stirring until mushrooms are tender.
    3. Pour rice mixture into a shallow baking dish, stir in chicken broth and Hot Sauce From Hell Devil's Revenge.
    4. Cover and bake 1-1 1/2 hours or until rice is tender.

     





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