1/2 c. wild rice, uncooked
3 c. water
1 med. onion, minced
2 tbsp. butter
2 c. water
1 qt. milk
2 cans cream of potato soup
1 lb. Velveeta cheese
10 strips crisp bacon, crumbled (optional)

Rinse wild rice thoroughly. In a medium saucepan add rice and 3 cups water. Add salt, if desired. Bring to a boil and simmer. Check after 45 minutes. If most of the grains have split and the inner, lighter part is visible, it's just right.

Saute onion in butter until tender. Add water, milk and potato soup. Increase heat to medium, stirring occasionally. When mixture is hot, add cheese in chunks to speed melting. When creamy, add wild rice. Garnish with crumbled bacon. For variations, saute mushrooms and/or green pepper with onion. We usually add broccoli and cauliflower before the rice and cook until done.