Wild Rice Jambalaya


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WILD RICE JAMBALAYA

Submitted by Mrs. Marlyus Emerson from Minnesota

1/2 cup wild rice

1/2 cup regular rice

2 cup celery, chopped

1 ( 8 oz) can mushrooms, drained

1/4 cup onion, chopped

1/2 pound pork, cubed

1/2 pound veal, cubed

1/4 cup fat

2-3 Tablespoon soy sauce

1 can mushroom soup

1/2-3/4 cup water

   Cook separately wild rice and regular rice. Saute celery, mushrooms , onion, pork and veal in hot fat. Combine with drained cooked rice. Add soy sauce, mushroom soup and water. Bake covered in 2- quart greased casserole at 350 F. degrees for 2 hours.

YIELD : 6-8 servings

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