Wild Rice

3/4 c Wild rice;
3 c Vegetable stock; =OR= 3 c Chicken stock;
2 tb Sunflower seeds; (optional)

Thoroughly rinse rice. In a 3-quart saucepan, bring stock to a boil. Add rice, reduce heat, cover and simmer until tender, about 50 minutes. If liquid is not absorbed, cook a little longer, uncovered. Fluff with a fork. Garnish with sunflower seeds. Sauted mushrooms or onions may be added for extra flavor.

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