Natural Treat
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
earthworms
|
* |
| ½ | large |
onions
chopped |
|
| ¼ | cup |
chicken broth
|
|
| 1 | cup |
sour cream
|
|
| 3 | tablespoons |
butter
|
|
| ½ | cup |
mushrooms
optional |
*
|
| 1 | x |
whole-wheat flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
earthworms
|
* |
| 0.5 | large |
onions
chopped |
|
| 59 | ml |
chicken broth
|
|
| 237 | ml |
sour cream
|
|
| 45 | ml |
butter
|
|
| 118 | ml |
mushrooms
optional |
*
|
| 1 | x |
whole-wheat flour
|
*
|
Directions
Thouroughly wash and purge the earthworms before using them.
To purge, boil the worms three times and then bake them in the oven at 350℉ (180℃) for 15 minutes.
Coat the worms with flour and brown them in butter.
Add salt to taste.
Add bouillon and simmer for thirty minutes, stirring occasionally.
Sauté onions and mushrooms separately in butter.
Add both to the earthworms.
Stir in sour cream.
Serve over rice or chow mein noodles.
