Wild Rice Sauté

4 to 6 cups cooked wild rice
1 large onion, chopped
1/4 lb fresh mushrooms, sliced
1 large Bell pepper, cut into strips (use half red and half green pepper)
1/2 cup (1 stick) butter
1/2 tsp salt or seasoning salt
1/2 tsp garlic salt
Pepper, as desired

Sauté the onion, mushrooms and Bell pepper in the butter, adding salt, garlic salt and pepper as desired. Cook only until vegetables are tender, but still crisp. Add the wild rice; stir, and when wild rice is heated through, serve.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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