Thought I’d share a recipe my aunt made for dinner the other night. My uncle used to grow and harvest wild rice. Wild rice is not like the white rice we make – it’s actually a grain, not a rice. And it has a wonderfully nutty flavour. I’ve been eating wild rice all my life, but this is one of my favourite recipes so far.North Country Wild Rice and Broccoli Casserole 4 cups cooked wild rice 2 bunches broccoli 2 cans cream of mushroom or chicken soup 1/2 lb grated cheddar cheese (or substitute 1/2 cup Cheeze Whiz) parmesan cheese Cook broccoli until just tender. Combine soup and cheese over low heat. Arrange soup mixture, broccoli and rice in layers in casserole dish. Sprinkle top with parmesan cheese. Bake at 350F for 1 hour.