 | | Directions | | In a colander, rinse rice with warm tap water.
Bring water, rice and soup base to a full boil for 1 minute. Reduce heat to a simmer, cover and cook for 35 to 40 minutes or until rice is tender and moisture has been absorbed. Set rice aside.
In a heavy skillet melt butter. Add vegetables to skillet. Sauté vegetables until soft and lightly browned. Remove from heat. Season to taste.
Combine with rice and serve. |
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Prep Time: 10 minutes
Cook Time: 45 minutes
Container: heavy sauce pan with tight fitting lid and skillet
Servings: 6
Serving Size: cup
|  | | Ingredients | | - | | 1 cup wild rice |
| - | | 3 1/4 cups water |
| - | | 3 teaspoons chicken base (or beef base if serving rice with red meat) |
| - | | 1 onion, chopped |
| - | | 3 or 4 stalks of celery, chopped |
| - | | 1 clove garlic, chopped |
| - | | 4 ounces mushroom slices, canned or fresh |
| - | | 2 tablespoons butter |
| - | | Salt and pepper to taste |
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