Our family loves a wild rice caserole with pheasant. I have 2 recipes to share with you.

Wild Rice Casserole nbr. 1

3-4 cups cooked wild rice
1 med. onion chopped
1 1/2 cups chopped celery
1 10oz can button mushrooms
1 or 1/2 pint sour cream.

prepare wild rice according to package directions. Fry onions gently with celery and mushrooms in 3 TBSP butter. Add wild rice and sour cream. Mix gently but well. Bake in oven proof dish for about 1 hour at 350 degrees.
May be prepared early in the day and then baked.

Quick Soak Method for Wild Rice

Wash required amount of rice in cold water. Stir rice into 3 times the amount of boiling water. (1 cup rice requires 3 cups water.)
Parboil 5 minutes only. Remove from heat. Let soak in the same water for 1 hour. Drain, wash and cook as directed in recipe.

Another method:
Wash rice well and pour 3 quarts boiling water over. Let stand, cover for 30 mins. Repeat three times adding salt to the last water.

Wild Rice with Fruit and Nuts

Serves 8
1 1/2 cups wild rice
4 1/2 cups water
1 tsp butter
3/4 tsp salt
1/2 cup raisins
1/2 cup coarsley chopped apricots (dried)
2 TBSP vegetable oil
1/2 cup finely chopped shallots or green onions

1 tsp dried thyme or 1 TBSP fresh
2/3 cup pine nuts or coarsley chopped walnuts

Wash rice, and in heavy saucepan , combine rice 4 1/2 cups water, butter and salt. Bring to a boil over high heat. Reduce heat to low and cook covered for 45 - 50mins until liquid is absorbed. If liquid has not been completly absorbed in 50 mins drain.
In small saucepan place raisins and apricots. Add enough cold water to cover. Bring to a boil, cook for 2 mins. Drain and reserve fruit.
In a large saucepan, heat oil over medium heat. Add shallots and thyme - cook until fragrant (aprox. 3 mins.) Combine rice, fruit, shallots mixture and add nuts.

Hope you enjoy, I always cook a seasonal fresh vegetable or two to go along.