1 C. wild rice (6oz)
4 C. water
4 chicken bouillon cubes
1 large head broccoli, cut up and cooked
8oz. cheese (select cheese that will melt)
1/8 C. milk
1-2 T. butter or margarine
In a 4 quart pan combine, rice, water and bouillon cubes. Bring to boil. Reduce heat to low boil, cover loosely and cook 45-60 minutes or until rice is puffed and tender. When rice is done add cooked broccoli. Melt cheese with milk and butter, then add to mixture and stir well. Serve as a hot casserole or cold as a summer salad.