Earthy, hearty and filling wild rice can be an elegant side dish or the main course of a light supper.

1/4 cup butter
1 cup wild rice
1/2 cup slivered almonds
2 tablespoons green onions
1 8-ounce can mushrooms pieces
3 cups chicken stock or broth

Preheat oven to 325°.

Wash, clean and chop the green onions. Drain the mushrooms.

Melt the butter in a large sauté pan. Add the uncooked rice, almonds, onions and mushrooms. Stirring frequently, saut&3acute; until the almonds are golden brown, approximately 15 – 20 minutes.

Meanwhile, heat the chicken stock or broth to boiling.

Pour the rice mixture into a 1-1/2 quart lidded casserole dish. Stir the hot chicken stock or broth into the rice. Cover the casserole dish and bake for approximately 1-1/2 hours or until the liquid is absorbed and the rice is tender and fluffy.

Yield: 6 – 8 servings.

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Magic* Sweet and Sour Red Cabbage Vegetable Side Dish Recipe
Cabbage is a budget friendly vegetable with a good storage life. From a delicious quick side dish to a significant player in the main course, cooks appreciate the versatility of this humble vegetable.

1-1/2 pounds red cabbage
2 tablespoons lemon juice or vinegar
6 slices bacon
1/4 cup brown sugar, packed
2 tablespoons all-purpose flour
1/2 cup water
1/4 cup vinegar cider vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 small onion

Cook the bacon in a large skillet. Remove the bacon to drain and cool. Drain excess fat from the pan, reserving 1 tablespoon in the pan to prepare the sauce.

Remove tough, discolored or damaged outer leaves from the cabbage head and shred into thin pieces with a sharp knife, mandolin or food processor.

Place the shredded cabbage into a Dutch oven with 1/2-inch of boiling water, to which you’ve added 2 tablespoons lemon juice or vinegar. Cover and cook for approximately 10 minutes or until crisp-tender.

Clean and cut the onion into thin slices. Dice the cooked ????????????????? and bacon.

Place the skillet over medium to medium-high heat and stir the flour and brown sugar into the fat until well combined. Stirring constantly, add the water, vinegar, salt, pepper and onion. Stirring frequently, cook for about 5 minutes until the sauce thickens.

Stir the sauce into the cabbage in the Dutch oven. Add most of the bacon and stir until nicely blended and heated through.

Transfer the cabbage to a heated serving bowl and garnish with reserved bacon.

Yield: 6 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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