Okay, being a culinary enthusiast I decided to cook a different meal for my birthday yesterday... I stuffed a whole porkloin roast, about 18 inches long with Minnesota Wild Rice and sauteed portabella mushrooms.  All I can say is... WOW!!! That was the first time I had tasted wild rice other than in Cream of Chicken Soup at Cranberry's in Ely one time...  the taste of it particularly coming out of the juices from the Porkloin was fantastic...  It now has given me the urge to take some with me next year on my journey into the BWCA and prepare some wild rice and portabellas to go with some nicely browned walleye fillets... did I tell you it makes my mouth water just thinking about the walleye fillets and now add the wild rice...   Thank goodness I love to cook!!!

Oh by the way... How do you prepare your wild rice??

Bruce