I think I would cook the rice....just boil it until done.....and in another pan sautee some celery, green onions short pieces of asparagus ( cook the celery a bit before you add the asparagus....so it's not over done) some carrot buttons for color and mushrooms and a couple of cloves of garlic in butter, add a little chopped fresh rosemary....not a lot it can be assertive....cool both and then mix together before reheating for serving.
Of course salt to taste.
Linda C

I bake my wild rice in a covered glass casserole. I use one part rice to two parts boiling water or chicken broth. I also add thin slices of leek and a little butter. Sometimes a splash of white wine. And then I will toast slivered or sliced almonds and mix those in when I pull the rice out of the oven.

I don't ever add another type of rice in - I grew up eating wild rice and my family still grows it. I like it just like it is.

Good luck and Happy Easter!
Teresa

Thank you both. I've used beef stock before but I think chicken broth would lighten the taste and I've never thought of adding white wine and I'll do so. I like your ideas Linda of adding a little garlic, heaven knows I have enough, and a little rosemary which will play nicely with the lamb. And a little finish of toasted almonds and some green onion sliced thinly will make me feel its more seasonal.

I'm set!

Thanks again,

Lee