Wild rice is any of the four species of plants that make up the genus Zizania (common names: Canada rice, Indian rice, and water oats), a group of grasses that grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water.

 

Wild Rice Raisin Pecan Salad

 

WILD RICE STUFFING

 

 

1 cup uncooked wild rice

2 1/2 cups water 1/3 cup butter or margarine, melted

1 cup orange juice

1 medium tart cooking apple, peeled and cut into 1-inch chunks

1 cup dry breadcrumbs

1/2 cup raisins

1/2 cup chopped walnuts

 

Heat oven to 325 degrees. Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Cover and simmer about 45 minutes or until wild rice is tender; drain.

 

Mix butter and orange juice in 2-quart casserole. Stir in apple, wild rice, breadcrumbs, raisins and walnuts. Cover and bake about 1 hour or until apple is tender.

 

 

Cheesy Wild Rice

 

Ingredients:

 

1 (6 ounce) package fast-cooking
long grain and wild rice mix
4 cups milk
1 (10.75 ounce) can condensed
cream of potato soup, undiluted
8 ounces process American
cheese, cubed
1/2 pound sliced bacon, cooked
and crumbled

 

Directions:

 

In a large saucepan, prepare rice according to package directions. Stir in the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon.

 

We believe that our passion for our products and interests can be shared through not only the items we have to sell, but also the information we have to share.

• Due to the Dry Roasting process, our wild rice has a one of a kind nutty flavor. 100% Minnesota grown. Cooks in 35-40 minutes, with a 4 to 4 1/2 cup yield. 1/2 Cup Servings per: 1lb = 21, 2lbs = 42, 5lbs = 105. Cooked product can be frozen and reheated in the microwave. The perfect choice for chefs on a budget.

 

 

To cook, wash rice thoroughly. Add 1 cup of rice to 3 cups boiling water. Bring to a boil again, then reduce heat to simmer. Cover and simmer for 50-60 minutes or until the rice starts to puff open. Drain excess water

 

 

Leftover Turkey and Wild Rice Soup

 

 

 

Ingredients

3 (10-3/4 oz) cans condensed chicken broth
2 cups water
3 cups cooked wild rice
1/2 cup margarine or butter
3/4 cup flour
1/2 tsp salt
1/4 tsp poultry seasoning
1/8 tsp pepper
2 cups half-and-half
1-1/2 cups cubed, cooked turkey

optional:

8 slices bacon, crisply cooked and crumbled
1 tsp chopped pimiento
2 to 3 T dry sherry

Directions

In Dutch oven, combine chicken broth and water. Add rice and seasonings packets. Bring to a boil. Reduce heat. Cook until rice is tender, about 25-35 minutes.

In saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in half-and-half; cook until slightly thickened, stirring constantly. (Note: if your roux heats too quickly and the flour isn't incorporating nicely, reduce heat slightly and start adding the half-and-half slowly, alternating with the flour until it becomes smooth.)

Slowly add half-and-half mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently. Do not boil.