Wild Rice Sauté   4to6 Cups cooked Wild Rice 1/2 Cup (1 stick) butter 4 Large onion, chopped 1/2 Teaspoon salt orSeasoning salt 1/4 Lb. fresh mushrooms,sliced   1 large Bell pepper, cut into strips (use half red andhalf green pepper) 1/2 Teaspoon garlic saltPepper, 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. Serves 6 to 8, depending upon the amount of wild rice used
Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612  Fx (530) 695-1039 info@gwrice.com