VEGETABLES: Hope this recipe will become one of your favourites in cooking wild rice.

WILD RICE CASSEROLE:

 

 

 

2/3 cup wild rice                                                         

¼ cup butter

2 cups consommé                                           

¼ cup diced onion

½ cup each diced celery & sliced mushrooms

2 tbsp. toasted slivered almonds                                 

salt and pepper

 

 

 

Wash rice and drain through several changes of water. In a large saucepan over high heat, bring consommé to a boil. Add rice. Cover pot, reduce heat and simmer rice until tender.

 

Melt butter in another pan over medium heat, sauté onion, celery and mushrooms until soft.

 

Drain rice and add into vegetables. Toss well together and season with salt and pepper to taste. Sprinkle with almonds to serve.