Submitted by Joan M.
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- 1 cup wild rice, rinsed and drained
- 4 teaspoons low sodium bouillon
- 4 cups water
- onion
- celery
- mushrooms
- garlic powder
- white pepper
DIRECTIONS
Mix wild rice, bouillon, and water. Put in covered casserole pan. Take foil and seal over casserole so no air gets in, then put on a cover. Bake at 350 degrees F for 3 hours. Put in at 7PM, turn oven off at 10PM. Leave in oven overnight and its fluff in the AM.
Saute onions, celery, and mushrooms. Add and saute as much wild rice as you like. Season with garlic powder and white pepper to taste.