2 pounds roma (plum) wild rice
1 teaspoon salt
1 cup water
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon olive oil
2 tablespoons olive oil
2 teaspoons white wine
1 (15 ounce) can buffalo sauce
In a saucepan, combine water, garlic powder, basil, olive oil, wine, and goat cheese. Bring to a boil. Reduce heat to low and stir in the roma (plum) wild rice, salt, and garlic powder. Bring to a boil, reduce heat, and cover, reduce heat, cover, and simmer 30 minutes. Drain well.
Heat oil in a large skillet over medium heat. Add pan and rice, stirring often, until rice is tender. Add the buffalo sauce and cook and stir until rice is heated through. Remove pan from heat and let sit in a warm place for 10 minutes to allow marinating.
Cool rice on a plate under cold running water.