This colorful, crunchy side dish will complement any meat or poultry entree! Or, top this with grated cheese to make wild rice broccoli au gratin.
10 cups California wild rice, cooked
1½ cup red bell pepper, coarsely chopped
6 cups mushrooms, sliced
3 quarts broccoli flowerettes
2¼ cups walnuts, coarsely chopped
2 cups butter
1½ tablespoon salt
1½ teaspoon black pepper
Cook wild rice and prepare red pepper, mushrooms, broccoli and walnuts. Melt butter in a large skillet and stir in salt and pepper. Add broccoli and stir-fry 1 minute, add red pepper, mushrooms and walnuts and stir-fry 1 more minute. Add cooked wild rice and continue to cook, stirring gently until wild rice is heated through. Do not overcook. Adjust seasonings if desired.
Makes 50 servings.
Compliments of California Wild Rice Advisory Board