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Recipe from Candace N. Sakuda.
2 cups wild rice blend
8-10 cardamom pods
enough water to cover rice
1/4 cup carrots, diced
1/4 cup celery, diced
1/4 cup onions, chopped
1/4 cup water chestnuts, chopped
salt and pepper to taste
1/2 to 1 cup Vegenaise
Cook ingredients in rice cooker and cool rice. Take out the cardamom pods, release the seeds into the cooked rice. Add carrots, celery, onions, water chestnuts and salt & pepper to taste. Mix with Vegenaise.
Refrigerate before serving. Garnish with chopped green onions or chives.
