Yorkshire pudding with wild rice
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Yorkshire pudding with wild rice
  Vegetables    Pudding    Rice    American    Side dish  
Last updated 6/12/2012 1:03:00 AM. Recipe ID 26696. Report a problem with this recipe.
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      Title: Yorkshire pudding with wild rice
 Categories: Vegetables, American, Side dish
      Yield: 10 Servings
    2/3 c  Uncooked wild rice
      2 c  Water
  1 1/2 c  All-purpose flour
      6 tb Butter or margarine
      1 ts Salt
    3/4    Stick butter or
      4 lg Eggs
      2 c  Milk
      1    Beef bouillon cube
      1 ts Worcestershire sauce
  1. Place the rice, water, and half of the salt in a small saucepan and
  bring to a boil over high heat. Reduce the heat to low, cover, and
  simmer until the rice is tender, about 45 minutes. Drain off any
  remaining water. Cool to room temperature. [The wild rice may be
  prepared ahead of time and refrigerated overnight if desired.] 2.
  While the rice is cooking, beat the eggs until frothy in a large
  mixing bowl with an electric mixer. Beat in the milk, flour, and the
  remaining half of the salt. The batter will be slightly lumpy. [The
  batter may be refrigerated overnight, if desired.] 3. Preheat the
  oven to 450 F. Stir the rice into the batter. Place the butter or
  margarine in a 9 x 13-inch glass casserole (for each basic recipe for
  ten) and place the casserole in the oven until the butter is melted.
  Remove from the oven and stir in the bouillon cube and the
  Worcestershire sauce until dissolved. Return the casserole to the
  oven and leave until sizzling. Pour the wild-rice batter into the
  casserole and bake in the center of the oven for 20 to 25 minutes or
  until puffed and golden. 4. Cut into squares and serve immediately.

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Recipe ID 26696 (Apr 03, 2005)

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