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Wild Rice

From Lynne Wilson


1 cup wild rice, uncooked
3½ cups chicken broth
4 Tbsp. butter or margarine
½ cup scallions, sliced
2 cups mushrooms, sliced
salt and pepper to taste


Wash the rice. Place it in a 3-quart saucepan with the broth. Cover and bring to a boil. Uncover and boil for 5 minutes. Reduce the heat, cover, and simmer until the liquid is almost absorbed (45 to 55 minutes).

While the rice is cooking, melt the butter in a frying pan, add the scallions and mushrooms, and sauté until they soften. Set aside.

When the rice liquid is almost absorbed, stir in the scallions, mushrooms, and any liquid in the pan. Continue to cook the rice, uncovered, until it is done and the liquid absorbed (15 to 20 minutes). Stir often. Season to taste.