Preparation time: 1 hour. Serves: 4.

2/3 c. uncooked wild rice
2 c. boiling water
2 tbsp. butter
1 tbsp. finely chopped green onion
1 tbsp. minced parsley
1 tbsp. minced chives
1 tbsp. minced green pepper
1/2 lb. fresh mushrooms
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Dash of nutmeg

1. Wash wild rice in 4 changes of water. Drain. Add rice to boiling water. Cover. Simmer 45 minutes or until rice has absorbed all the liquid. Set aside.

2. In a frying pan, melt butter. Add onion, parsley, chives and green pepper. Cook, stirring, over low heat for 3 minutes. Add mushrooms,. Saute over medium heat, stirring frequently, for 5 minutes.

3. In a large serving bowl, combine rice and vegetables. Add salt, pepper and nutmeg. Toss lightly to blend. Taste. Adjust seasonings to taste. Serve immediately.

Good served with: Baked or broiled salmon or white fish with sliced tomato salad or roast beef or pork and a hot vegetable. Recipe may be halved or doubled.

TIPS: This meal can be made ahead of time and reheated, covered, at 300 degrees for 20 to 30 minutes or in the microwave on High (100%) power for 5 to 8 minutes.