Ingredients
1 pkg. (6.7-oz.) brown and wild rice mix with mushrooms
1/4 c. all-purpose flour
2 partridge game birds (14-oz. each), split lengthwise
2 Tbsp. vegetable oil
1 c. milk
1/4 tsp. pepper
Method
Sources
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True wild rice — nutty, earthy, stuffings, pilafs, soups
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Mild rice vinegar — sushi rice, sunomono, pickled ginger
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The original fermentation manifesto — accessible, inspirational
Adjustable stand — hold cookbook or tablet at eye level while cooking
True wild rice — nutty, earthy, stuffings, pilafs, soups
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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Preheat oven to 350 degrees. Prepare rice according to package directions. Place flour in a large resealable plastic bag. Add birds and shake to coat. In a large skillet, cook birds in oil until browned, remove. Add milk and pepper to skillet, cook and stir until heated through. Place the rice in a greased 9-inch square dish. Top with birds and milk mixture. Bake for 40-45 minutes or until a meat thermometer reads 180 degrees and meat is tender. Yield: 2 servings.