Wild Rice Dressing
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Chopped shallots||3 Tablespoon|
|Mushrooms||1⁄4 Pound, chopped|
|Eggs||2 , well beaten|
|Ground pepper||To Taste|
Preheat the oven to 350 degrees.
Cook the rice mix according to package directions.
While still hot, stir in the dry vermouth.
Cool to room temperature.
Saute the shallots and mushrooms in hot butter for four to five minutes and add the livers.
Stir into cooled rice.
Add the eggs (two will give a more bound dressing) to the rice and add salt and pepper to taste.
Turn into a lightly greased baking dish and bake thirty minutes