Categories: Vegetables, American, Side dish 
      Yield: 10 servings 
  
    2/3 c  Uncooked wild rice 
      2 c  Water 
  1 1/2 c  All-purpose flour 
      6 tb Butter or margarine 
           -OR- 
      1 ts Salt 
    3/4    Stick butter or 
           -margarine 
      4 lg Eggs 
      2 c  Milk 
      1    Beef bouillon cube 
      1 ts Worcestershire sauce 
  
  1. Place the rice, water, and half of the salt in a small saucepan and 
  bring to a boil over high heat. Reduce the heat to low, cover, and simmer 
  until the rice is tender, about 45 minutes. Drain off any remaining water. 
  Cool to room temperature. [The wild rice may be prepared ahead of time and 
  refrigerated overnight if desired.] 2. While the rice is cooking, beat the 
  eggs until frothy in a large mixing bowl with an electric mixer. Beat in 
  the milk, flour, and the remaining half of the salt. The batter will be 
  slightly lumpy. [The batter may be refrigerated overnight, if desired.] 3. 
  Preheat the oven to 450 F. Stir the rice into the batter. Place the butter 
  or margarine in a 9 x 13-inch glass casserole (for each basic recipe for 
  ten) and place the casserole in the oven until the butter is melted. Remove 
  from the oven and stir in the bouillon cube and the Worcestershire sauce 
  until dissolved. Return the casserole to the oven and leave until sizzling. 
  Pour the wild-rice batter into the casserole and bake in the center of the 
  oven for 20 to 25 minutes or until puffed and golden. 4. Cut into squares 
  and serve immediately.