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California Wild And White Rice with Wild Mushrooms, Chest

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  • 1/4 c Unsalted butter
  • 1 Onion; large, finely chopped
  • 1 lb Cepes; cleaned and diced (see note)
  • 12 Fresh chestnuts; roasted, shelled, and chopped
  • 1 c Sun-dried cherries
  • 1/2 c Trefethen Cabernet Sauvignon
  • 2 c Cooked wild rice; hot
  • 2 c Cooked white rice; hot


Heat large saute' pan over high heat for 30 seconds. Melt butter, then add chopped onion. Cook until translucent, then add cepes. Cook 5 minutes, blend in sun-dried cherries and Cabernet. Cook, stirring, 3 minutes. Mix in chestnuts and season with salt and pepper. Just before serving, add both wild and white cooked rice to pan, stir quickly to combine, and serve.
Makes 8 to 10 servings. (Note: Other wild mushrooms or brown mushrooms may be substituted for cepes.)
Janet Trefethen, 1992, holiday feast prepared for Julia Child
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.