| From the stovetop and easy to make. |
| 3/4 cup of rice (mix 75% white rice & 25% wild rice) 1 14.5-ounce can of chicken broth (1-3/4 cups) Enough shedded carrot to add color (short pieces, shredded over the carrot end) Salt and pepper to taste |
| Start the broth heating in a saucepan. Add the rice and shredded carrot. Bring the saucepan to a bubbling simmer, and cook until most of the liquid is evaporated (about 15 minutes), stirring often to avoid sticking. Salt and pepper to taste. |
| The Main Courses Chef presents ... Wild Rice at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Veggies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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