---

I have rice recipes for you today, specifically, wild rice. If you are not a fan of eating wild rice, there are some specific things you might want to know about this nutritious food. First of all, it is a natural food -- with no additives and no preservatives. It contains high quality protein, is low in fat and high in fiber. It is loaded with vitamin B and is rich in minerals, particularly potassium and zinc. A low-calorie carbohydrate, one cup of cooked wild rice has only 130 calories.

We eat a lot of wild rice but never one cup at a time as one cup equals about three cups cooked. Why cook one cup at a time? It will keep almost indefinitely. Cooked and well drained, it can be stored in the fridge up to two weeks. You can freeze it if you want to store longer. I cook at least three cups, drained well and put in plastic bags for as much as we eat at a meal or to use in recipes.

+++++

CREAMY WILD RICE
3 c. cooked wild rice
1 lb. lean ground beef
8 oz. fresh mushrooms, cleaned and sliced 1/4 inch thick
1/4 c. celery, sliced 1/4 inch thick
1/2 c. diced onion
1/4 c. butter
2 T soy sauce
1 c. sour cream
1/8 t pepper
1/4 c. sliced almonds

In a skillet, brown ground beef and drain, set aside. Saute mushrooms, celery and onions in butter for 6-8 minutes. Add ground beef. Combine soy sauce, sour cream and pepper. Stir into rice mixture. Turn into a two quart slightly buttered casserole. Bake at 350 degrees about 45 minutes, uncovered. Stir several times during cooking. If it gets dry, stir in about 1/4 c. water. Sprinkle almonds over top the last 10 minutes of cooking. Makes six to eight servings.

+++++

EASY WILD RICE CASSEROLE
1 c. uncooked wild rice
1-4 oz. can mushroom pieces
1/4 c. diced onion
1/2 c. sliced water chestnuts
3 c. chicken broth (can be made with bouillon or canned chicken broth)
1/4 c. butter, cut in small pieces

Combine first four ingredients in a two quart casserole. Add broth and butter. Cover and bake at 325 degrees for approximately 1-1/2 hours. Makes six to eight servings. Note: Heat the chicken broth to very hot but not boiling to cut the baking time a little.

+++++

KELLY’S VEGETARIAN CASSEROLE
1/4 c. butter
3 T. flour
2 c. milk
3 oz. cream cheese
1 c. Cheese Whiz, grated American or cheddar cheeses
1-10 oz. pkg. frozen broccoli, carrots and onions, thawed
2 c. cooked wild rice (2/3 c. uncooked wild rice)

In a large saucepan, melt butter, add flour and stir constantly. Slowly add milk and stir until thick. Add cheese and stir until melted. Stir in veggies and wild rice. Turn into a three quart casserole. Bake at 350 degrees for 45 minutes. Makes six to eight servings. Note: Some recipes call for three ounces cream cheese. I believe cream cheese is only available in an eight ounce package. Cut off three ounces and use the rest as a spread ¡on bagels, toasted English muffins, fruit breads or crackers.

+++++

MUSHROOM
WILD RICE BAKE
4 c. water, divided
4 beef bouillon cubes
2 garlic gloves, minced
1/2 c. each, uncooked wild rice and uncooked long grain rice
1-4-1/2 oz. jar mushroom pieces
1/4 c. butter or margarine

In a large saucepan, combine two cups water and bouillon; bring to a boil, stirring to dissolve bouillon. Add remaining water, garlic and wild rice. Bring to a boil over medium heat. Reduce heat, cover and simmer for 20-25 minutes or until rice is tender. Stir in mushrooms and butter. Turn into an ungreased eight inch square baking dish. Bake, uncovered, at 350 degrees for 30-40 minutes or until liquid is absorbed. Makes six to eight servings.

Thought for the Day: What would life be like if we had no courage to attempt anything?

---