Gourmet Wild Rice

I have fond memories of wild rice soup and wild rice hotdish growing up. We used to order the wild rice soup from "Byerly's" in the Midwest, what a treat! Wild rice hotdish is so good and is a great dish to feed a crowd. I remember attending "Wednesday" school at our church in St. Paul and they would often make wild rice hotdish. My best friend, Peggy, would bring us a bag of wild rice each time she came to visit, thank you Peggy!

- Vegan Mama Jodi

1 - 1/4 c wild rice (you can mix half brown or white rice)

1/4 c "Earth Balance" buttery sticks or spread (also available in a soy free version)

1/2 c fresh parsley, chopped (or 1 T dried parsley flakes)

1/2 c green onions, chopped OR whole pearl onions

1 c celery, chopped

10 oz vegetable broth

1 - 1/2 c boiling water

1/2 t dried marjoram or dried oregano

1/2 c dry sherry or red wine

Rinse wild rice well. Let stand, covered with water, 1 hour before baking. Drain well. Melt "Earth Balance" buttery spread or sticks in a medium saucepan and lightly saute the parsley, green onions and celery. Add the rice, vegetable broth, boiling water and marjoram. Transfer all ingredients to a casserole dish, cover and bake approximately 45-60 minutes at 350 degrees or until rice is tender and all the liquid is absorbed. Stir with a fork 2-3 times while baking. Stir in sherry or red wine and continue to bake approximately 10-20 minutes longer. Serves 8.

*This recipe is like "Uncle Ben's" without all the salt! If you miss the salt, sprinkle with balsamic vinegar, liquid aminos or lemon juice just before serving!