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Chef’s Favorite Wild Rice Side Dish

 1 cup wild rice
 4 cups water
 34 chicken bouillon cubes
 ½ cup butter or margarine
 ½ cup chopped onions
 ½ cup sliced celery
 1 cup fresh sliced mushrooms

Combine wild rice, water, chicken bouillon cubes and cook. In a separate pan, melt butter and saute onion, celery and mushrooms. Combine cooked wild rice with saute mix. Salt or spice to taste and serve with fish, fowl or meat. Serves 5-6.