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.
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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