In a saute pan , melt a big glob of butter. and get it hot (don't burn the butter. Quickly add the thin sliced squid and cook quickly. remove from the heat. Stir in the juice of a lemon , then add some thyme and Parsley and lastly about 2 tablespoons of sour cream . stir it all up so the sour cream gets mixed in and liquidy thin mixing with the lemon juice. pour the whole mess over a mix of white and wild rice. just before eating , drizzle with black truffle oil and grind on some fresh black pepper. Eat with copious amounts of white port wine.
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