Ingredients:
1-1/2 cups wild rice
4 cans (10-1/2 ounces each) bouillon, undiluted
1 cup onion, chopped
1 cup green pepper, chopped
1 cup sliced mushrooms
1/4 cup butter, softened
1 cup heavy cream
Salt
Pepper
Procedure:
1. Soak wild rice overnight according to package directions; drain.
2. Cook rice with bouillon until liquid is absorbed and rice has opened.
3. Saute vegetables in butter. Add cream.
4. Stir in rice.
5. Pour into a greased 9 x 13-inch baking dish.
6. Bake at 350 degrees for 20 minutes.
