FBD

Wild Rice And Fennel

MexicanChickenAdvanced122 minBy Northstar

Ingredients

Servings
4
  • 0.3 cup jalapeno peppers, sliced
  • 1 tsp oregano
  • basil
  • 1/
  • 2 cup wild rice soaked for 2 hours in cold water &
  • 1 tbs chili powder drained
  • cumin
  • 1
  • 1/
  • 2 cup long grain rice
  • 1/8 tsp dried red pepper 4 tbs margarine
  • cheddar cheese
  • 1 tsp celery seed
  • tomato paste
  • 2 tsp fennel seeds
  • ground beef
  • 1 tsp cardamom
  • 0.3 cup crushed tortilla chips 1 onion, chopped
  • grated Romano cheese
  • 1 tsp salt
  • 4 cup chicken broth

Instructions

  1. 1

    Line Dutch oven with heavy-duty aluminum foil and

  2. 2

    grease well. Arrange five uncooked lasagna In a medium pot, heat the margarine until foamy.

  3. 3

    noodles in bottom of oven. Four facing one way, the Add onion and cook 2 minutes or until soft. Add rest

  4. 4

    fifth across the top. Combine yogurt with cottage of ingredients and bring to boil. Reduce heat, cover

  5. 5

    cheese and spread over noodles. Arrange pot, and simmer 20 minutes. Fluff with fork and

  6. 6

    remaining noodles over yogurt mixture. Add onion, serve.

  7. 7

    garlic, undrained tomatoes, peppers, and 1/2 of

  8. 8

    seasonings. Add cheddar cheese in single layer.

  9. 9

    Spread on tomato paste. Crumble raw ground beef

  10. 10

    evenly over top and sprinkle remaining seasonings.

  11. 11

    Pork Dishes

Tags

geezer-cookbook