- 1 1/2 s chicken stock
- 3/4 wild rice
- 2 teaspoons canola oil
- 1/8 teaspoon dried marjoram
- 1 cup raspberries
- 2 tablespoons parsley, minced
In 1 quart saucepan, bring stock to boil. Transfer to top of double boiler. Add wild rice, oil and marjoram. Cover and cook over boiling water 1 to 1 1/2 hours or until liquid has been absorbed and rice is tender. Transfer to serving bowl, Fold in raspberries and parsley.
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