1 c. cooked wild rice
1 pkg. (3 oz.) cream cheese
1 green onion, sliced
1 tsp. curry powder
Dash cayenne
1/3 c. well drained chopped mango chutney (optional)
Chopped pecans, pecans or walnuts
Chopped parsley
Toasted sesame seeds

Blend wild rice into the cream cheese along with the onion, curry powder and cayenne. Blend in the chutney if desired.

Shape into balls the size of small walnuts. Roll in chopped nuts, parsley or sesame seeds, or use some of each. Chill until firm. Makes about 15.