Wild Rice is a very dark grain and it takes more water and more cooking time to prepare.  When done, most of the grains should have popped open to reveal a creamy white interior and the taste and texture will be slightly nutty and firm.

• 1-1/2 cups raw wild rice (most store packages are small, containing about 3/4 cup of rice)
• 4 cups water
• 6 Tablespoons butter, divided
• 2 cloves garlic
• 1 small yellow onion or 1/2 of one large yellow onion
• 2 stalks of celery, chopped into small chunks
• 1 green bell pepper, chopped into small but not tiny pieces
• 1 teaspoon Tony Chachere’s Extra Spice cajun seasoning (can 2 teaspoons original flavor or other seasoned salt)

Rinse rice and put in a 2.5 litre baking dish that has a tight fitting lid. Add  water and 2 Tablespoons of butter.  Finely chop onion and garlic in food processor and saute in 4 Tablespoons butter for 3-5 minutes until lightly browned.  Add celery and bell pepper and cajun seasoning and saute 2 more minutes.  Add to rice and water, stir slightly and cover.  Bake at 350°F for 1 hour and 15 to 30 minutes.  Check texture at 1 hour and 15 minutes.  If there is any water that has not been absorbed, keep cooking with the cover on.  If the water has all been absorbed and the grains have popped, remove from oven.  Stir the contents of the dish to combing all the ingredients before serving because the chopped vegetables are lighter and will probably have risen to the top of the rice.