Pheasant's Back Jambalaya
Created by Jamanda, Wednesday, 03 October 2007
Description
From Arlene Bessette in the book "Edible Wild Mushrooms of North America" by Fischer/Bessette
Posted by Maxwell
Ingredients
At a glance
Cuisine
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
2 to 4
- 2 Tblsps butter
- 1 cup chopped onion
- ½ cup diced celery
- ½ cup each green and red bell pepper
- 1 large can whole tomatoes, chopped
- 2 cloves garlic, minced
- ¼ cup fresh parsley
- 2 cups Dryad's Saddles (chopped)
- 2 cups cooled ham, cubed
- 1 tspn sugar
- ½ tspn chili powder
- ¼ tspn black pepper
- Dash of Tabasco sauce
- 1 ½ cups beef broth
- 1 ½ cups water
- 1 cup long-grain rice, uncooked
Method/steps
- Melt butter in large pot or Dutch oven.
- Add vegetables, garlic, parsley and mushrooms.
- Cover and cook over medium heat until tender.
- Add remaining ingredients.
- Cover and simmer for 30-40 minutes, until rice is tender and liquid is absorbed.
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