I love wild rice side dishes with pretty much every dinner - OK, maybe not Thai dishes - but they go great with meat, poultry and fish.  This is my standard technique for creating a stove top casserole with the wild rice - I find that it takes less time and is more consistent on the stove than baking it in the oven.  Here I’ve added celery, dried cranberries, onions and slivered almonds but I also use green onions, mushrooms and other dried fruit - whatever you have in your pantry.

Wild Rice Stove Top Casserole

Makes about 4 servings

2 Tbls. butter
1 small onion, diced
1 celery stalk, diced 
1 cup wild rice
2 1/2 cups chicken broth
1/4 cup slivered almonds
1/4 cup dried cranberries
1 tsp. salt

Saute the onion and celery in the butter in a sauce pan until wilted.  Add the rest of the ingredients and bring to a boil.  Turn the heat down so it stays at a low simmer and cover the pan.  Cook until all of the broth is absorbed, about 40 minutes.  Fluff and serve.