|Wild rice||1 Cup (16 tbs)|
|Chicken broth||3 Cup (48 tbs) (consomme or water)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Parsley||2 Tablespoon, chopped|
Wash rice thoroughly, and soak in cold water 30 minutes.
Drain; add boiling water and seasonings.
Cover, and simmer for 40-45 minutes until rice is tender.
Stir frequently, and add extra liquid if necessary.
Melt butter or margarine, and saute' onion until golden.
Place cooked rice in buttered 1 1/2-quart casserole.
Add onions and parsley.
Season to taste.
Dot with 2 tablespoons butter or margarine, and cover.
Reheat at 350°F for 20 minutes.
Serve from casserole as side dish with poultry or game.
Note: 1 cup sliced fresh mushrooms may be sauted and added to the dish before reheating.