Here is a side dish that can be prepared ahead of time, then refrigerated or frozen until needed. Compliments any main course.

Bring 1 quart of water to a boil. Add 2 bay leaves, salt and pepper, 6 ounces Oh Canada wild rice, and 2 ounces butter. Cover pan and place in 350 degree oven for 45 minutes. Remove from the oven and drain any excess water; remove bay leaves and set rice aside. Chop 1 medium onion very fine. Chop 4 slices bacon julienne (very thin lengthwise). Saute onions and bacon together in skillet until golden brown. Add 2 cups very thick cream sauce; stir to blend. Add 4 beaten egg yolks, blend. Add the wild rice, blend and let cool. Form croquettes about 1 x 2 inches in size. Roll lightly in flour, then in egg batter and then in bread crumbs. Deep fry until golden brown. 8 servings.

DID YOU KNOW: that wild rice is now cultivated in paddies in Minnesota and California.