Beans and Toast

So I may have slagged off the Canadian side of my family regarding the turkey in my last post.  I can only offer this as evidence that holidays were not a pure culinary disaster.  This is in fact the king of holiday sides.  No matter the dish, no matter the holiday, this is a requirement.  In fact it was once remarked by an 73 year old woman, “this tastes like winning the Nobel prize for chemistry while at the apex of an orgasm.”  I’m pretty sure that old lady never had an orgasm, but it’s certainly not an inaccurate description.

Ingredients

• 1/4 cup raw wild rice
• 1/2 cup long grain white rice
• 1 1/2 cups water
• 1/2 tsp salt
• 1 tbsp butter
• 1/2 onion, chopped
• 1/3 cup green pepper, diced
• 1 cup sliced mushroom
• 1/4 cup white wine
• 1 can cream of mushroom soup
• 1 cup heavy cream
• 1/2 tsp marjoram
• 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp dried basil
• 1/4 tsp pepper

Directions

Simmer the rice in salted water until the water is absorbed and… just cook that rice, you need directions?
Heat butter in a heavy saucepan and saute onions for 3 minutes. Add green pepper and mushrooms and saute for 5 more. Add white wine and burn off the alcohol. Mix in the soup, cream and seasonings. Reduce heat and simmer for 10 minutes. Stir in rice. At this point you can cool and refrigerate for up to 24 hours (keep going)
Bake at 350F for 1 hour. Eat, while surrounded by amazed dinner guests.