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

Cheesy Wld Rice




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




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.


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  • 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



Buffalo and Wild Rice Casserole



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


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


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.