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I would defy anyone if they did not enjoy this rice dish. The wild rice I am given is from Northern Saskatchewan - It is harvested by the First Nations People and has excellent nutty flavor.I like to soak the rice for about an hour before cooking. I used Shitake mushrooms and a bit of "Bragg" (an artificial low sodium soy) instead of salt or soy sauce. This can be a meal in itself but I served it with boneless chicken breasts and a green salad. Wonderful flavorful dish. Easy step by step instructions.. Thanks Rita for a great recipe

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Bergy February 23, 2003
Wild Rice and Mushrooms