Wild Rice Recipes from Moose Lake Wild Rice
How To Cook Wild Rice
Method #1
Wash one cup of Wild Rice thoroughly.
Place the Wild Rice in a heavy saucepan with 4 cups of salted water. Bring to boil.
Simmer covered for about 45 minutes or until tender but not mushy. (Remember wild rice may have different preparation times - sometimes as short a cooking time as 20 minutes.)
Uncover. Fluff with a table fork. Simmer for an additional 5 minutes. Drain excess liquid, if any. Method #2
1 cup raw Wild Rice
Rinse thoroughly and put in a covered baking dish. Add 3 cups of water and 3 heaping tsp. of granulated chicken
boullion. Cover and bake in a 350° oven for 1½ hours. Check rice after 1 hour's time. If more water is
needed, add water and fluff with fork. Continue baking for an additional ½ hour. Rice should be moist - not dry.
If you server Wild Rice as a breakfast cereal or if for any reason you don't want the meal flavor,
eliminate the boullion and add 3/4 tsp salt instead.
It is just as easy to bake 2 or 3 batches of Wild Rice while the oven is hot. Put extra cooked
batches in sealed bags and freeze for future use. Wild Rice freezes beautifully and is so handy to have on hand.
MICROWAVE
Any of the basic directions and standard recipes can be adapted to the microwave oven, but you should make time
adjustments suitable for your particular oven. Using the manufacturer's directions and recipes as a guideline.
Because Wild Rice requires a long simmering time, the microwave oven does not reduce the cooking time
dramatically. Use the following basic directions, making adjustments in time according to the power of your microwave.
Place 1 cup Wild Rice & 4 cups water and 1 tsp salt in a 3 qt glass covered casserole. Cook on high about 6
minute, then reduce power setting to low or defrost and cook 30 minutes. Leave rice undisturbed in the oven for
another 10 - 15 minutes. Check to be sure Wild Rice is tender.
WHITE HOUSE WILD RICE
1 cup cubed cheese
1 cup halved ripe olives
1 no.2 can tomatoes
1 can mushrooms |
½ cup onion flakes
½ cup olive oil (do not substitute)
1½ tsp. salt
1 cup wild rice
½ cup boiling water |
Combine ingredients. Place in buttered casserole and bake 1½ hours at 375°.
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MICROWAVE WILD RICE CASSEROLE
1 cup uncooked wild rice
2 cups chicken broth
1 tsp. salt
1 T. butter
½ cup butter |
½ pound mushrooms, sliced
2 T. minced onions
2 T. minced green pepper
1 garlic clove, minced
¼ cup chopped pecans |
Wash and soak wild rice 1 hour in boiling hot water or soak 2-3 hours covered with tap water. Use 3 quart
covered casserole. Cook chicken broth, salt and 1 T. butter on high for 6-7 minutes. Then add rice and cook
on defrost 50 minutes. In 1 quart casserole, melt butter. Add mushrooms, onions, pepper and garlic. Cook on
high 2-3 minutes until tender. Stir each minute. Add the pecans and cook on high for 1 minute. Add the above
to the rice and cook on defrost 10-15 minutes until liquid is absorbed. Let stand, covered, 5 minutes after
cooking. Serves 6-8.
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WILD RICE WITH MUSHROOMS AND ALMONDS
1 cup wild rice
¼ cup margarine
½ cup slivered almonds |
2 T. snipped chives or green onions
1 can(8 oz.) mushroom pieces (drained)
3 cups chicken broth |
Wash and drain wild rice. Melt margarine in large skillet. Add rice, almonds, chives and mushrooms. Cook and
stir until almonds are golden brown, about 20 minutes. Heat oven to 325°. Pour rice mixture into ungreased 1½
qt. casserole. Heat chicken broth to boiling and stir into rice mixture. Cover tightly. Bake about 1½
hours or until all liquid is absorbed and rice is tender and fluffy. Serves 6-8.
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WILD RICE WITH MUSHROOMS SAUCE
1 cup wild rice
3 T. soy sauce
1 tsp. salt (or less)
2 cups diced celery |
1 cup diced onions
1 large diced green pepper (optional)
1 pound lean ground beef
1 pound lean ground pork |
Prepare rice, adding salt and soy sauce. Brown beef and pork. Mix with rice and diced vegetables. Put in large
casserole and bake 1½ hours at 350°. Serve with mushroom sauce. Makes 12-14 servings.
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MUSHROOM SAUCE
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2 T. butter
2 T. flour
1 cup milk |
1 can cream of mushroom soup
1 small can mushrooms |
Make white sauce with butter, flour and milk. Add cream of mushroom soup and mushrooms
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CHIPPEWA RICE
4 strips bacon
6 eggs
¼ tsp. pepper
½ tsp. salt |
3 cups cooked wild rice
2 T minced chives
butter
parsley or paprika |
Cut bacon into strips and fry in heavy skillet. Beat eggs, salt and pepper until light. Pour into skillet
and brown lightly. Turn as you would a pancake and brown other side. When firm, cut into strips and toss
lightly with wild rice and chives. Dot with butter and garnish with parsley or peprika. Serve hot.
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WILD RICE ROULADE
8 thin slices of cooked poultry
8 slices ham
2 cups cooked rice |
24 spears cooked asparagus
2 cans cream of mushroom soup |
Make 8 stacks, placing poultry on bottom, then ham, ¼ cup rice and 3 asparagus spears. Roll each stack.
Place in greased baking dish and cover with mushroom soup. Bake in 325° oven for 30 minutes or until piping hot.
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SHRIMP AND WILD RICE LOAF
1 cup wild rice
1 green pepper, chopped
3 ribs celery, chopped
½ can pimento, chopped
½ small onion, chopped |
1 can cream of mushroom soup
1 can shrimp, deveined and rinse in hot water
OR 1 can tuna, drained and rinsed
½ pound American cheese, grated |
Prepare rice. Heat mushroom soup and add cheese, stirring until smooth. Saute celery, onion and green pepper
in butter. Combine all ingredients with cooked rice and stir gently. Pat into greased loaf pan. Bake in
375° oven for 45 minutes. Cool for 10-15 minutes. Turn loaf out on platter. Serve with sauce as given below.
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SHRIMP SAUCE
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1 can cream of shrimp soup
1 can of rinsed and deveined shrimp
1 can cream of mushroom soup |
Heat together.
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POTATO-WILD RICE SOUP
potatoe soup
½ cup cooked wild rice
½-1 cup light cream |
pat of butter, dollop of sour cream per serving
garnish of crumbled bacon or parsley or both |
Make your favorite potatoe soup recipe, Add ½ cup cooked wild rice or more, and enough cream to be of
the right "soupiness." Top each serving with butter, sour cream and garnish. For an extra treat, add a small
can of clams, liquid and all.
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WILD RICE SOUP
2 cups cooked wild rice
2 T. butter
1 T. minced onion
¼ cup chopped celery
¼ cup flour |
4 cups chicken broth
1 can mushrooms, drained
1 cup cream
¼ cup sherry (optional)
parsley or chives |
Melt butter in pan and saute onion and celery. Blend in flour gradually. Add broth, stirring constantly
until thick. Stir in rice and salt and simmer 5 minutes. Add mushrooms, blend in cream and cherry. Heat
to serving temperature. Garnish with parsley or chives. Serves 6.
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HAMBURGER - WILD RICE CASSEROLE
1 cup Wild Rice
1 cup diced celery
1 can cream of mushroom soup |
1 lb. hamburger
1 large onion, minced
1 cup water |
Cover rice with boiling water and let soak 1 hour. Brown hamburger until redness is gone. Add celery, onion, soup and water.
Add to drained rice. Bake in covered 2-quart casserole 1 hour at 325°.
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WILD RICE SOUP
2 cups of cooked wild rice
1 lb. hamburger
2 stalks celery diced
1 lg. can of stewed tomato |
½ lb. of bacon cut up
1 sm onion
1 lg can whole tomato
1 can tomato juice |
Fry bacon, hamburger, onion and celery together until done.
Add 1 large can of whole tomatoes, 1 large can of stewed tomatoes and 1 can of tomato juice, enough to make it soupy. Add salt and pepper to taste. Simmer for 2 hours.
*Instead of stewed tomato add salsa sauce. That is really great. The longer you let simmer the better.
Serves 6 - 8
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CREAMY HOTDISH
2-3 cups cooked Wild Rice
1 stalk celery cut up
2 chicken breasts chopped up
1 jar Garlic mushrooms
2 lg cans of cream of chicken soup |
½ lb bacon quarter in pieces
1 sm onion cut up
2 cans of water chestnuts drained
2 chicken boullion cubes
40-50 count shrimp take hard shell off tail |
Mix rice, bacon, celery, onion and chicken together.
Add 2 cans of water chestnuts (drained), shrimp, 1 jar of garlic mushrooms (not drained). Add 2 chicken boullion cubes, 2 lg cans of cream of chicken soup, add just a little bit of water to each can.
Cook for 2½ hours at 300°.
Serves 6 - 8
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WILD RICE SALAD
4 cups Wild Rice (cooked)
½ cup celery
1½ cups cubed turkey brest (cooked) |
¼ cup onion
1 cup cashews
1 lg apple
2 cups of real mayonnaise |
Toss all together. Chill for 2 hours.
Server 6 - 8
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SPANISH WILD RICE
2 cups sooked Wild Rice
¼ cup diced onion
1 jar salsa |
½ lb bacon cut up
1 can tomato soup |
Cook Wild Rice according to basic preparation. Brown bacon and onion. Cook until bacon is done, drain grease. Add to wild rice, soup and salsa sauce. Bake 350° for 30 minutes.
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