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Busch’s Grove Wild Rice Supreme

Source of Recipe

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Recipe Introduction

This is from Chef Gus Marzan (probably a former Chef by now) and is absolutely delicious) surrounded by trees ,was a stagecoach stop 20 miles west of the Mississippi Riverfront of downtown St. Louis. By the 1890's residents were making the long trek just for the food.....more than a century later, suburbs surround the plain white clapboard restaurant. The menu includes traditional classics...prime rib, Chicken Marsala, fresh seafood. Inside the ambience is comfortable with fireplace, and rich colors...generations of families have eaten ribs in the screened log "cabins" outside on summer evenings....why have they endured so long?...according to one of the owners ,Carl Coles " History and tradition are important, but good food and service come first".......

List of Ingredients

l lb. wild rice
2 qts. water
3 green peppers, finely chopped
2 ribs celery, finely chopped
l large onion, finely chopped
4 oz. can mushrooms, drained & chopped
3 eggs
1 C. cooking oil
2 Tablespoon. salt (I only use l/2 tsp)
1/4 tsp. pepper
3 C. brown gravy




Recipe

Cook rice in water about 2 hours over low heat, or until tender. Watch carefully as rice swells more than four times in volume, and more water may be needed. Blanch peppers, celery, onion and mushrooms about 10 minutes. Beat each egg separately. Fry, one at a time, in oil on both sides. Remove from oil and drain on paper towels. Chop eggs finely. Make medium gravy, and mix all ingredients together. Pour into 9 x 13 pan and bake at 350 degrees for 15 minutes. Makes 16 servings.