Wild rice will quadruple in volume as it is cooked. It never gets sticky as white rice does; therefore, it can be prepared in advance and reheated for serving. This is an excellent accompaniment for roasts, game and fish. For 4 servings you will need:

2/3 c. uncooked wild rice
2 c. boiling water
1/4 c. butter
1 tbsp. finely chopped green onion
1 1/2 tbsp. minced parsley
1 tbsp. minced chives
1 tbsp. minced green pepper
1 lb. fresh mushrooms
1 tsp. salt
1/2 tsp. freshly ground pepper
Dash nutmeg

1. Wash wild rice in 4 changes of water. Drain. Add rice to boiling water. Cook, covered, at a simmer, for 45 minutes or until rice has absorbed all the liquid. Set aside.

2. Melt the butter. Add the onion, parsley, chives and green pepper. Cook over low heat for 3 minutes, stirring. Add whole mushrooms. Saute over medium heat for 5 minutes. Stir frequently.

3. Combine cooked wild rice and the vegetable mixture. Add salt and pepper. Season with more salt, if necessary. Add a dash of nutmeg. Toss lightly to blend.

Tips: To make ahead, cook, cover and refrigerate. Reheat in microwave oven for 5-8 minutes on high power. Or place in covered casserole and reheat in oven at 300 degrees for 20-30 minutes.

Good served with: Baked or broiled salmon or white fish and sliced tomato salad. Or, serve with roast beef or pork and a hot cooked vegetable. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.