- ESSENTIALS's rating
- Reviewed on Jul 23rd 2005
I use vegetable bullion for the stock as it adds more flavor. This is one of the most versatile wild rice recipes I have made. I used mandarin oranges, green grapes and dried cranberries for a summer picnic. For the salt, I used untoasted chopped cashews. Excellent recipe and one I will use a lot for the different seasons.