Great Wild Rice Recipes:
If you purchased or are planning to purchase one of our great tasting American Indian Wild Rice bags at our table at the NFB convention this year, here are great recipes for you to try.
WILD RICE COOKING DIRECTIONS:
- 1 cup wild rice
- 3 cups water
Rinse rice in colander until water runs clear. Place rice and water in saucepan. Bring to a boil, reduce heat to simmer and cover, cooking for approx. 25 minutes.
Chicken Wild Rice Soup:
- 2 tablespoons butter
- 1 cup sliced celery
- 1 cup coarsely shredded carrot
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 3 tablespoons flour
- ¼ teaspoon pepper
- 1 ½ cups cooked wild rice
- 1 cup water
- 1 can (10 ½ oz.) condensed chicken broth
- 1 cup half and half
- 2 cups cubed, cooked chicken
- 1/3 cup slivered almonds, toasted
- ¼ cup chopped fresh parsley or 2 tablespoons dried parsley.
Melt butter in large saucepan over medium heat. Cook celery, carrot, onion and bell pepper in butter about 4 minutes, stirring occasionally, until tender. Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in half and half, chicken, almonds and parsley. Heat just until hot (do not boil or soup may curdle).
Wild Rice Bread:
- 2cups water
- 1 cup oats (not instant)
- ¾ cup nonfat dry milk powder
- ½ cup molasses
- ¼ cup butter
- 2 ½ teaspoon salt
- ½ cup cold water
- 1 package (or 1 scant tablespoon) active dry yeast
- ½ cup warm water (105 F. to 115 F.)
- 7 ½ cups unbleached all-purpose flour (more may be needed)
- 2 cups cooked wild rice
- 1 egg, beaten
- ¼ cup sesame, poppy or sunflower seeds (alone or in combination)
- Vegetable oil for greasing bowl and baking sheet
Bring 2 cups water to a boil in large pot. Stir in oats; cook 1 minute then remove from heat. Stir in dry milk, molasses, butter and salt until butter melts; add ½ cup cold water. Allow mixture to cool until lukewarm.
Dissolve yeast in ½ cup warm water; add to oat mixture. Add 4 cups flour to oat mixture; beat well. Stir in wild rice and remaining flour. Let dough rest 10 minutes.
Turn dough out onto lightly floured surface; knead 5 to 10 minutes or until smooth, adding more flour as necessary. Place dough in large, greased bowl, turning dough to lightly grease. Cover bowl; let rise until double in bulk.
Turn dough out onto lightly floured surface; divide and shape into 2 or 3 round loaves or cut into 3 strands and braid into 1 large loaf. (The braid may also be shaped into a circle). Place bread on lightly greased baking sheet(s); brush with beaten egg and sprinkle with seeds.
Let bread rise 30-40 minutes; bake in 350 F. oven 40-45 minutes for smaller loaves and 50-60 minutes for large loaf. Remove bread to rack to cool.Recipe from Duluth, Minnesota, caterer Susan Poupore, developed for the MN Wild Rice Council. It’s in Savoring the Seasons cookbook by restaurateur Lucia Watson and food writer Beth Dooley.
h3>Wild RiceCompany Casserole
(source: From Minnesota…with love)
- 2 cups raw wild rice
- 4 cups water
- 2 pounds ground beef
- 1 pound fresh mushrooms, sliced
- 1/2 cup chopped celery
- 1 cup chopped onion
- 1/2 cup butter
- 1/2 cup sliced water chestnuts
- 1/4 cup chopped black olives
- 1/4 cup soy sauce
- 2 cups sour cream
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup slivered almonds
- Parsley sprigs (garnish)
Wash wild rice. In covered pan, gently cook wild rice in water with 2 teaspoons salt, for 45 minutes. Drain rice. Brown ground beef; set aside. Saute mushrooms, celery and onion in butter for 5 minutes. Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, beef, onion, mushrooms, celery, water chestnuts and olives. Add almonds (saving a few for garnish). Place mixture in a lightly greased 3-quart casserole. Bake at 350 degrees for 1 hour, uncovered. Add water if needed and season to taste. Stir several times. Garnish with reserved almonds and parsley.
Wild Rice Salad:
- 1 cup uncooked wild rice
- 3/4 cup light mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon white sugar
- Salt and pepper to taste
- 2 cups cooked cubed turkey meat
- 1/4 cup diced green onion
- 1 cup seedless red or green grapes
- 1 1/2 cups (6 ounces) slivered almonds
Rinse rice in colander until water runs clear. Place rice and water in saucepan. Bring to a boil, reduce heat to simmer and cover, cooking for approx. 25 minutes. Remove from heat and set aside to cool. In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours. Before serving, sprinkle slivered almonds over top of salad.
We hope you will enjoy these tasty dishes.