1 1/2 c wild rice
1/2 c minced onion
1 tb butter or margarine
3 c beef bouillon
3/4 c seedless raisins or dried
1 currants, soaked in boiling
1 water until plump

Wash and thoroughly drain rice, discarding any stems or floating
hulls. Saute onion in butter until transparent. Add rice and bouillon.
Cook, covered, over low heat until rice is tender and bouillon has been
completely absorbed (about 35 minutes). Drain raisins and add to the hot
rice. Serves 6.

Goes with: all wild game

SOURCE: “Cooking Wild Game”, by Zack Hanle,