Delicious! And a hit with the kids too. Because I had just plain non-instant wild rice, I had to make some alterations, but stuck to the recipe except having to account for cooking longer with more liquid and making my own seasoning mix. I used the same amount of rice, but doubled the water - brought to a boil, added rice, and then covered tightly and simmered for 40 minutes - then added some sliced and diced veggies (carrots, celery, sweet red pepper, onion), brought back to a boil and simmered low for another 20 minutes before adding the roux. For the seasoning mix I used a teaspoon of ground sage, 1/2 teaspoon of savory, and heaping teaspoon of dry tarragon. Oh, and I also only had about a cup of heavy cream on hand, so I supplemented with whole milk and it was perfect - so you could probably get away with "half and half" in this recipe.
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Delicious! And a hit with the kids too. Because I had just plain non-instant wild rice, I had...