Although this recipe has canned soup in it, I consider it a real gourmet treat. There is never any left in the dish when I serve it. I have been asked for this recipe more often than any other. It originally came from Northern Mist Wild Rice producers in Neepawa, Manitoba and I have been making it for years. Wild Rice is expensive but it goes a long way and has such a unique flavour.
Measure out the ingredients before you hit the road, then serve this up in short order to satisfy hungry campers. For variety and more nutrients, try some of the suggested add-ins.
This is a perennial party pleaser, one that's easy to make with pantry staples. Serve with a variety of crackers, pita chips and vegetables.
This golden risotto is the perfect backdrop for the delicate flavour of zucchini blossoms. To preserve their fresh, subtle taste, add them at the end and cook until just wilted.
Who doesn't love a hearty, satisfying pasta dish on a cold winter's evening. Serve with crusty bread and a green salad after a day spent outdoors.
