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Foodgeek: |
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Rating: |
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Servings: |
16 pieces |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup wild rice (about 3 oz/85 g)
2 tbsp. butter
3/4 cup finely chopped mushrooms
1/3 cup finely chopped onion
1-1/3 cups chicken stock (approx)
pinches EACH salt, pepper, dried sage, basil, and crushed aniseed
16 baked 3 inch tart shells
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Directions:
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Rinse rice; cover with cold water and let soak overnight. Drain and set aside.
In small heavy saucepan, melt butter over medium heat; cook mushrooms and onion, stirring, for about 4 minutes or until tender. Stir in rice; cook for 2 minutes.
Pour in stock; add salt, pepper, sage, basil and aniseed. Cover and bring to boil; reduce heat to low and simmer for about 1 hour or until rice is tender and liquid has been absorbed, adding more stock if necessary to keep rice moist. Taste and adjust seasoning if necessary. (Filling can be cooled, covered and refrigerated for up to 2 days. Reheat before continuing with recipe.) Spoon hot rice mixture into warmed tart shells. Makes 16 tarts.
The Canadian Living Cookbook
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Comments from olga
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This is a recipe from Phyllis Lickers who does all the baking for The Village Inn on the Six Nations Reserve in Ontario. Serve these savory tarts with venison.
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