Basic Preparation

Stove Top Method:

1 cup wild rice

4 cups boiling water

Add wild rice to boiling water, return to boil, stir. Cover and simmer for 30-45 minutes or until grains start to open. Drain.

Oven Method:

1 cup wild rice

2 1/2 cups water or bouillon

Combine wild rice and water in 2 quart casserole.  Cover. Bake 350 F for 45 minutes or until fluffy.

Makes approximately 3 cups of cooked wild rice.

Gems of ideas for using cooked wild rice!!

   Breakfast, with milk & sugar

    Omelets, along with your favorite filling

    Add to stir fry recipes

    Add to a variety of soups

    Bread dressing

    Mix with ice cream for a nutty flavor

    Add to your favorite salad

Fall is coming quickly and the following recipe is a delicious way of using some of your fresh produce.

Wild-Style Salad posted August 23, 2007

For the Salad:

1 cup wild rice - cooked the way you prefer

Coarse sea salt

1 red bell pepper, seeded and diced

1/4 cup diced carrots

1/2 cup thinly sliced celery

1/2 cup golden raisins

1/2 cup thinly sliced scallions

1/2 cup cashews, toasted and chopped

In a large bowl, using clean hands, combine the cooked and completely cooled wild rice, bell pepper, carrots, celery, raisins, scallions and cashews.

For the Dressing:

3tbs. apple cider vinegar

1tbs. fresh lemon juice

2tsp. Dijon mustard

1tsp. pure maple syrup

1 garlic clove, minced

2tbs. chopped parsley

Fine sea salt

Freshly ground white pepper

1/4 cup extra-virgin olive oil

In a small mixing bowl, combine the vinegar, lemon juice, mustard, maple syrup, garlic, parsley, 1/2 tsp salt and white pepper to taste. Mix well. Slowly pour in the olive oil, whisking until emulsified. Pour the dressing over the rice and toss well using clean hands. Cover and refrigerate for one hour to allow flavors to combine. Remove the rice from the refrigerator 30 minutes before serving.

ENJOY!

The following recipe is a pretty and tasty salad for summer time!

Wild Rice Fruit Salad  posted April 15, 2006

1 cup cooked wild rice                  1 - 11oz. can mandarin oranges

1 cup pineapple chunks                  1 cup miniature marshmallows

1 - 17oz. can fruit cocktail

Mix above with 1/2 tub of Cool Whip

Chill and decorate with cherries.

North Country Wild Rice Pancakes  posted January 17, 2006

Makes 16 thin pancakes

4 eggs                                1 tsp. sugar

1 1/4 cup buttermilk           1/2 tsp. salt

1/2 tsp. baking soda           2 Tbsp. melted butter

1 1/4 cup flour                    1 cup cooked wild rice

1 tsp. baking powder

In a large bowl, whisk together eggs, buttermilk and baking soda.

Sift together flour, baking powder, sugar, and salt. Whisk into the egg mixture, then whisk in melted butter and wild rice. Stir to combine well. Cook on a hot greased griddle.

For thicker pancakes, use only 2 eggs.

Wild Rice & Wine Soup - posted January 9, 2006

1 cup wild rice, rinsed                             1 cup flour

1 lg. onion, diced                                    8 cups hot chicken broth

1/2 green pepper, diced                           salt & pepper to taste

1 1/2 ribs celery, diced                            1 cup half & half

1/2 lb. fresh mushrooms, sliced                2 Tbsp. dry white wine

1/2 cup butter

Cook rice. Sauté onion, pepper, celery & mushrooms in butter until just softened. Sprinkle in flour; stir and cook until flour is mixed in but not browned.

Add broth and stir until well blended. Add cooked rice and season with salt & pepper. Heat & stir in cream. Add wine. Heat, but don't boil.

Makes 12 servings

Broccoli & Wild Rice Casserole - posted November 5, 2005

4 Tbsp. butter or margarine                     3 cups cooked wild rice

4 Tbsp. flour                                          1 pkg. (16oz.) frozen broccoli

2 cups milk                                            1/4 cup chopped onion

1/4 tsp. salt                                           1/4 cup dry bread crumbs

1/4 tsp pepper                                       1 Tbsp. butter or margarine

1 cup shredded mild cheddar cheese

Preheat oven to 350 F. In large saucepan, melt butter and gradually add flour. Cook, stirring constantly, until mixture bubbles. Continue to cook and stir for an additional 2 minutes. Do not allow to brown. Add milk, stirring constantly until mixture comes to a boil and thickens. Add salt and pepper. Remove from heat. Add cheese, stirring until melted. In 2 quart casserole dish, combine wild rice, broccoli, onion and cheese sauce. In small bowl, combine bread crumbs and butter, sprinkle over top of vegetable mixture. Bake 30-35 minutes. Serves 6-8.

ENJOY!!