Wild Rice Casserole
By Melissa's Corporate Chefs
1/4 cup Butter
1 cup Organic Celery
1/3 cup Organic Parsley minced
3/4 cup Organic Green Onions chopped
1 cup Dried Cranberries or Dried Cherries
2 cubes Chicken Bouillon
3 1/2 cups Water
3/4 cup Black Wild Rice
1/2 cup Long Grain Rice (white)
1 teaspoon Marjoram (fresh)
Melt butter in a large sauce pan. Add celery, green onions, and parsley. Sauté until tender.
Add bouillon cubes to 3 ¼ cup water and bring to boil. Add to sautéed vegetables with wild rice and marjoram, cover.
Bake in 350º oven for 1 hour. Stir in long grain white rice and ¼ cup water, cover.
Cook an additional 20 minutes. Stir in cranberries (or cherries).
All water should be absorbed and rice tender. Fluff casserole with fork and serve.