Wild Rice Recipes from Moose Lake Wild Rice

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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.


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.


Cook 1/2 cup Moose Lake Lake & River Wild Rice in 8 oz of desired broth.
Simmer until all liquid has absorbed.
Whatever kind of meat you make, take out of pan and add peppers, onions, mushrooms and saute in drippings.
Add wild rice to this and serve.
Easy and tastes great.
Use it a lot when making wild game or pheasant.



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°.



½ cup uncooked wild rice
1 med. diced onion
¼ diced green pepper
1 stalk celery diced
½ cup diced fresh mushrooms
¼ cup butter
2-½ cup chicken stock or broth
1 pint half/half
¼ cup white wine
2 (6-½ oz) cans minced clams undrained
salt & pepper to taste

Partially cook wild rice (20 min). Salute onion, green pepper, celery, mushrooms in butter until soft. Blend in flour stirring till bubbly, gradually add in stock or broth, heat to boiling stirring constantly for 1 min, stir in half/half and wine. Simmer 10 min, stir in clams with juice and wild rice. (I also add fried bacon pieces). Season with s/p and simmer 20 min longer.



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.



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.



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.


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



4 strips bacon
6 eggs
¼ tsp. pepper
½ tsp. salt
3 cups cooked wild rice
2 T minced chives
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.



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.



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.


1 can cream of shrimp soup
1 can of rinsed and deveined shrimp
1 can cream of mushroom soup

Heat together.



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.



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.



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°.



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



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



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



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.



8 oz mushrooms sliced
15 oz can no salt chicken broth
¼ to ½ cup sliced or slivered almonds
8 oz wild rice, rinsed (or 1 ¼ cup if buy in bulk)
Handful or 2 of dried cherries or cranberries

Start off in small skillet toasting the almonds.
Add the toasted almonds to the chicken broth in a glass covered pyrex-type dish.
Add a large pat of promise margarine to the skillet and sauté sliced mushrooms.
While mushrooms are sautéing, rinse the wild rice in a small strainer.
Remove mushrooms to broth w/slotted spoon.
With remaining juices in skillet, add the wild rice and stir til juices absorbed ? maybe 1 or 2 minutes tops.
Add to broth,mushrooms and almonds.
Cover and bake for 1hr ? to 1hr 5mins. (all of the broth should be absorbed)
After the 1hr or so, carefully remove lid due to the steam and add the cherries or cranberries and gently mix.
Put the lid back on and let sit til almost cool. (the cherries/cranberries will then be very moist)



Cooked wild rice (about 3 Cups)
½ cup each - chopped celery, red or green onion, bell pepper, cucumber, tomatoes, sprinkle with toasted almonds

Mix together with a light vinegarette dressing (Newman's Own Lite Original or Lite Balsamic salad dressing). Other than the wild rice, every ingredient is optional. My variations include cauliflower, broccoli, asparagus, green beans, water chestuts, jicama, dried cranberries, walnuts, sunflower or pumpjin seeds, ham, summer sausage, etc.
This is my dieting staple and I eat lots of wild rice with just about any vegetable I have on hand.



½ c. wild rice
2½ c. water
2T butter
1T minced onion
½ c. flour
4 c. chicken broth
½ c. minced chicken / more if you want
½ t. salt
1/3 c. grated carrots
1 can evaporated milk

  1. Cook wild rice in the water 45 minutes or so. Set aside Use some broth instead of water works well also
  2. Prepare chicken broth. Set aside
  3. Melt butter ? sauté onion ?til tender
  4. Add ¾ c. broth then blend in flour
  5. Add remaining broth stir constantly w/wire whisk until mixture thickens slightly
  6. Stir in rice, chicken, carrots and salt, simmer about 5 minutes I add a little parsley too.
  7. Blend in evaporated milk, heat to serving temperature.



Wild Rice
Chicken Broth
Chicken Livers
Salt & Pepper
Butter (I prefer salted)
Chopped Onion
Parmesan &/or Romano Cheese (grated or shredded)

Saute onion in butter. Put aside.
Pat dry and cut liver into manageable sizes.
Flour the chicken livers and cook (fry) in same butter as the onions and cook till golden brown. (add more butter as required since butter will be absorbed by flour). Add salt&pepper whilst cooking.
Cook wild rice in chicken broth - add salt if required. Drain broth. If you really like butter then add a dollop to rice and mix in.
In casserole dish mix livers, rice and onion. Salt&pepper to taste.
Cover with cheese. Suite to taste.
Cover casserole dish.
Bake 325 for 30-40mins or until heated well and cheese has melted.

I have left quantities out since amount ratio liver:rice:onion is a user preference.


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