There are basically two types of wild rice; Cultivated and Natural (or
uncultivated). Cultivated wild rice is very black and usually in whole
long grains, this is the rice most people get in stores. Natural wild
rice is quite light in color, usually gray, and the grains are likely to
be smaller. This recipe is for cultivated wild rice as that is the type
most people have access to. Do not use the processed variety like Uncle
Whatshisname. Use a good bagged rice from Minnesota, Wisconsin,
Michigan or Canada. The best part about this dish is you can make it the day
before!

1 ¼ cups cultivated Wild Rice
3 cups water
2 Tablespoons Chicken Base (the paste variety, recommend from a co-op)
2 cups sliced Baby Portabella Mushrooms (or chopped if you prefer
smaller pieces)
1 cup sliced Celery
½ cup coarsely chopped Yellow Onion

Rinse and drain wild rice in a screen strainer (the kind with a
handle). Place drained rice in 2 quart covered baking dish. Heat 1 cup of the
water in microwave. Add chicken base until dissolved, add to wild rice
with remainder of water and stir to mix well. Add all other
ingredients, stirring to coat. Cover and place in 350 degree oven for 1 ½ hours.
Remove from oven and cool, uncovered, in fridge. The day of meal, you
may add ½ cup water if it is very dry. Cover and place in 350 degree oven
for 45 minutes to 1 hour (all liquid should be absorbed and about half
the grains popped). Serves 4-6 people.

Tips:
Wild Rice varies considerably. Most cultivated wild rice says it cooks
in 45 minutes; this is not always the case. Wild rice should not
explode to the point of mush. It should have many grains remained unpopped,
and remain chewy.