1 c. wild rice (6 oz.)
4 c. water
4 chicken bouillon cubes
1 lg. head broccoli, cut up & cooked
8 oz. cheese (select cheese that will melt smoothly)
1/8 c. milk
1-2 tbsp. butter

Combine 1 cup wild rice, 4 cups water and 4 chicken bouillon cubes. Cook (basic recipe). When rice is done add cooked broccoli. Melt cheese with milk and butter, then add to mixture and stir well. Serve hot as a casserole or cold as a summer salad delight. Serves 5 to 6.