Wash wild rice and add to 2 cups salted boiling water, cover, reduce heat and cook until tender, stirring occasionally. (This may take as long as 1-1/2 hours; start checking after 1 hour.)

Saute onion in butter; stir in consomme and soup can of water. Bring to a boil and add white rice and 1/2 teaspoon salt. Cook for 20 to 25 minutes or until liquid is completely gone.

Drain wild rice, add 1 tablespoon butter. Mix wild rice and regular grain rice and place in a casserole and heat in 350 degree oven for 20 minutes.

Arkansas Today, Channel 11, Kthv

"Cooking With Don Bingham"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm