ARMADILLO AND WILD RICE
- Servings: 12
- 1 armadillo, dressed and cleaned
- 4 large onions,chopped
- 1 stalk celery,chopped
- 2 bell peppers,chopped
- 2 cans chopped mushrooms
- 2 cups wild rice, uncooked
- Salt and pepper to taste
- 10 cups armadillo broth
Boil armadillo until tender; reserve broth.
Remove meat from bones.
Cook onions, celery and peppers in butter until tender.
Add mushrooms and meat and simmer for 5 minutes.
Put in a large baking pan or dutch oven and add 10 cups of hot broth; add rice, salt and pepper; stir.
Place in 375 degrees F. oven and cook until tender.