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4T. butter or margarine, divided
1 can (8V4 oz.) whole artichoke hearts i 3 T. flour
1 cup chicken broth > 1/2 cup water i 1 teaspoon paprika
1 tsp. lemon peel
Pinch ground black pepper
1 tsp. lemon juke
Wild Rice Ring (recipe follows) i Rinse, pat diy and cut mushrooms in halves (makes about 4 cups). In a large skillet melt 2 tablespoons of butter. Add mushrooms; saute until golden, about 5 minutes. Remove with slotted spoon and set aside. Drain artichokes, reserving 3/4 cup of the liquid; cut artichokes into quarters, set aside. Melt remaining 2 tablespoons butter, mix in flour. Stir constantly over low heat for 1 minute. Gradually stir in chicken broth, water and liquid drained from artichokes. Cook and stir until thickened, about 3 minutes. Mix in paprika, lemon peel, pepper, lemon juice and reserved artichokes and mushrooms. Cook and stir until vegetables are hot, about 2 minutes. Spoon mixture into Wild Rice Ring. Makes about 3% cups.
Wild Rice Ring
6 chicken bouillon cubes
6V2 cups boiling water
1/3 cup wild rice (uncooked)
lVa cups regular cooking rice (uncooked)
1/2 cup butter or margarine, melted
Grease 5-cup ring mold. In medium sauce pot dissolve bouillon cubes in boiling water. Add wild rice, simmer, covered, for 25 minutes. Add rice; simmer, covered, until rice is tender, about 20 minutes, stirring constantly; drain if necessary. Mix in butter. Spoon into prepared ring mold; press down with back of spoon. Set aside for 2 minutes. Invert onto serving platter. Makes 6 servings.
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