|Recipe Name:||Yorkshire Pudding With Wild Rice||Submitted by:||Administrator|
|Number of Servings:||10|
2/3 Cup(s) Uncooked wild rice
2 Cup(s) Water
1 1/2 Cup(s) All-Purpose Flour
6 Tablespoon(s) Butter or margarine
1 Teaspoon(s) Salt
3/4 Stick butter or
2 Cup(s) Milk
1 Beef bouillon cube
1 Teaspoon(s) Worcestershire sauce
Place the rice, water, and half of the salt in a small saucepan
andbring to a boil over high heat. Reduce the heat to low, cover,
andsimmer until the rice is tender, about 45 minutes. Drain off
anyremaining water. Cool to room temperature. [The wild rice may
beprepared ahead of time and refrigerated overnight if desired.] 2.
Whilethe rice is cooking, beat the eggs until frothy in a large mixing
bowlwith an electric mixer. Beat in the milk, flour, and the remaining
halfof the salt. The batter will be slightly lumpy. [The batter may
berefrigerated overnight, if desired.] 3. Preheat the oven to 450 F.
Stirthe rice into the batter. Place the butter or margarine in a 9 x
13-inchglass casserole (for each basic recipe for ten) and place the
casserolein the oven until the butter is melted. Remove from the oven
and stir inthe bouillon cube and the Worcestershire sauce until
dissolved. Returnthe casserole to the oven and leave until sizzling.
Pour the wild-ricebatter into the casserole and bake in the center of
the oven for 20 to25 minutes or until puffed and golden. 4. Cut into
squares and serveimmediately.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 250
Total Fat: 28.3g