Wild Rice Jambalaya
|Wild rice||1⁄2 Cup (8 tbs)|
|Rice||1⁄2 Cup (8 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Canned mushrooms||8 Ounce|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Ground pork||1⁄4 Pound|
|Ground veal||1⁄2 Pound|
|Shortening||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Mushroom soup||1 Can (10 oz)|
Combine wild rice and 2 1 /4 cups boiling water; sim- mer, covered, for 20 minutes.
Add rice; bring to a boil.
Reduce heat; cover.
Cook for 20 minutes longer.
Saute celery, mushrooms, onions and meats in shortening.
Combine celery mixture and rice mix- ture; add soy sauce, soup and 3/4 cup water.
Place in greased 2-quart casserole.
Bake, covered, at 350 de- grees for 2 hours.