1 C. (8oz.) uncooked Wild Rice Blend
2 C. water
1 T. vegetable oil
1 bunch asparagus-diced
1 bunch Scallions-chopped or diced
1/2 lb. fresh mushrooms-diced
1/4 C. sliced almonds
Cook wild rice in water at low boil 45-50 minutes or until rice is tender. Sauté in pan asparagus, scallions, mushrooms and almonds with vegetable oil. Add spices Basil, Thyme, Rosemary, Curry, or Soy Sauce to taste. When wild rice is cooked, press 1-2 cloves fresh garlic into warm rice- add sautéed vegetables- serve as side dish or bed for fish, chicken or turkey entrees.