Wild rice will quadruple in volume as it is cooked. It never gets sticky as white rice does; therefore, it can be prepared in advance and reheated for serving.
Time to prepare: 1 hour
| 2/3 cup uncooked wild rice
2 cups boiling water
1/4 cup butter or margarine
1 Tbsp. finely chopped green onion
1 Tbsp. minced parsley
1 Tbsp. minced chives
1 Tbsp. minced green pepper
1/2 lb. fresh mushrooms 1 tsp. salt
1/8 tsp. freshly ground pepper
| Wash wild rice in four changes of water. Drain. Add rice to boiling water. Cook, covered, at a simmer, for 45 min. or until rice has absorbed all the liquid. Set aside.
Melt the butter. Add the onion, parsley, chives and green pepper. Cook over low heat for 3 min., stirring. Add whole mushrooms. Saute over medium heat for 5 min. Stir frequently.
Combine cooked wild rice and the vegetable mixture. Add salt and pepper. Season with more salt, if necessary. Add a dash of nutmeg. Toss lightly to blend.
|Good served with: Baked or broiled salmon or white fish and sliced tomato salad. Or, serve with roast beef or pork, and a hot cooked vegetable.|