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Wild Rice Sauté
  • 4 to 6 cups cooked Chieftain Wild Rice
  • 1 large onion, chopped
  • ¼ pound fresh mushrooms, sliced
  • 1 large bell pepper, cut into strips
  • ½ cup butter (1 stick)
  • ½ teaspoon salt or seasoning salt
  • ½ teaspoon 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 6 to 8 depending upon the amount of wild rice used.