Wild Rice

• 1 1/2 cups wild rice

• 4 cans (10 oz.) consommé

• 3/4 cup chopped red, yellow and/or orange bell peppers

• 1 cup chopped onion

• 1/4 cup butter

• 1 cup sliced mushrooms

• 1 cup cream

• 1/2 cup pine nuts, roasted

• 1/2 cup freshly grated Romano cheese

• Salt and pepper to taste

Soak the wild rice in the consommé, in a stainless steel saucepan for about 2 hours. Cook the rice in the consommé for about 1 hour, with the lid in place, or until the liquid is about 3/4 absorbed. Then turn the pan off and let set with a lid on for 1/2 hour. This helps the rice absorb the liquid.

Sauté the bell pepper and onion in the butter until the onion is translucent. Add the mushrooms and cook until tender. Toss with the rice and add the cream, Romano cheese and pine nuts. Season with salt and pepper.

Spoon into a buttered baking dish and bake for 25 minutes, or until bubbly.

Serve