Preparation Method #1
- Wash 1 cup of wild rice thoroughly.
- Place the wild rice in a heavy sauce pan with 4 cups of salted water. Bring to a boil.
- Simmer covered for about 45 minutes until tender buy not mushy.*
- Uncover. Fluf with a table fork. Simmer for an additional 5 minutes.
- Drain excess liquid, if any.
*Wild rice may have a different preparation time
NUTTY WILD RICE SALAD
1/2 cup wild rice
1 cup canned beef bouillon, undiluted
1 cup frozen peas, thawed
2 stalks celery, thinly sliced on the diagonal
4 green onions, sliced
1/4 cup silvered almonds, toasted
lettuce cups (optional)
DRESSING
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1/4 cup vegetable oil
2 teaspoons sesame oil
In medium saucepan, cover rice with cold water to a depth of 1 inch above rice. Heat to boiling. Drain water from rice and add bouillon. Simmer covered until liquid is absorbed. About 1 hour. Combine all dressing ingredients and mix well. While rice is still warm, toss with dressing; cool. In medium bowl, combine rice with peas, celery, green onions and almonds. Toss well. Refrigerate. Serve in small lettuce cups or a lettuce-lined bowl. 4 servings.
WILD RICE CASSEROLE
1-1/2 cups wild rice
1 large onion, chopped
3 or 4 pieces bacon, cut up
1 package instant onion soup mix
1 can cream of celery soup
1 can cream of mushroom soup
Mushrooms if desired
Celery
Salt and pepper
Fry bacon in skillet, add celery, onions and mushrooms. Saute until tender. Add soups and instant soup mix. Stir to blend. Add salt and pepper and wild rice. Add about 1 cup water and mix together. Pour in casserole and bake 1-1/2 hours in 375 degree oven. Add more water if it becomes dry.
WILD RICE BREAD
1-1/2 cups cooked wild rice
1/3 cup buttermilk
1/3 cup brown sugar
1-1/2 - 3 tbsp. yeast
2 cups WARM water
1 small onion (chopped)
8 cups flour
1 tbsp. salt
Knead for 10-12 minutes. Form into three equal loaves and place into well greased bread pans. Let rise approximately 20 minutes. Bake at 350 degrees for 25-30 minutes.
WOOD ROASTED - Basic Instructions
3 cups water, 1 cup rice
Rinse rice. Bring rice and water to full boil, uncover, boil until rice starts to curl. Turn off heat, cover rice and let sit for additional 10 minutes. Drain excess water if any.
PORCUPINE MEATBALLS
3 lbs. ground beef
1 onion (chopped)
1 green pepper (chopped)
1 cup wild rice
1 large can of tomato juice
Mix together meat, onions, peppers, and wild rice. Then form into 2" balls and place into electric skillet and pour tomato juice over the top of the balls. Cover and cook for approx. 1 hour, pouring the excess tomato juice over the meatballs every 15 minutes.
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Preparation Method #2
The easiest way to cook wild rice.
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 bouilon. Cover and bake in a 350 degree oven for 1-1/2 hours.
Check rice after an hour's time. If more water is needed, add water and fluff with a fork. Continue baking for the additional 1/2 hour. Rice should be moist - not dry.
If you are serving wild rice as a breakfast cereal or if for any reason you don't want the meat flavor, eliminate the bouillon and add 3/4 tsp. salt instead.
GROUND BEEF AND WILD RICE CASSEROLE
Pour 4 cups of boiling water over 1 cup uncooked wild rice and let stand fifteen minutes. Drain and add 1 can mushroom soup, 1 can cream of chicken soup, 1 large can sliced mushrooms (drained), 2 beef bouillon cubes dissolved in one cup of boiling water, 1 bay leaf, crumbled, and season to taste with celery salt, garlic salt, pepper, onion salt, and paprika. About 1/4 tsp. of each.
Saute 3/4 cup chopped celery and 6 Tbsp. chopped onion in butter until transparent and add to the above mixture. Brown 1-1/2 pounds of ground beef, drain and add to the mixture. Put in to a casserole, sprinkle with one half cup silvered almonds. and refrigerate until time to bake. Bake covered for 1-1/2 hours at 350 degrees. (Add more bouillon if it becomes dry while baking.)
WILD RICE POTATO SOUP
3 or more slices bacon (I like more) diced and fried. Keep 3-4 tbsp. grease. Boil together:
4 potatoes or so - diced
carrot for color - diced
1 stalk of celery - diced
Cover just barely with salted water and simmer until done. Add Bacon and grease. Then add:
1 can cream of potato soup
2 cups milk
1 cup shredded Amercan cheese (Velveeta is good)
2 cups cooked wild rice
HEAT AND SERVE
WILD RICE VENISON over TEXAS TOAST
6 venison steaks (tenderized)
1 onion (chopped)
1 cup cooked wild rice
1 can of beefy mushroom soup
1/2 cup water
Fry steaks with onion. Add water and let cook for a few minutes. Add soup and wild rice and let simmer untill all ingredients are incorporated. Serve over Texas Toast and ENJOY!
WILD RICE SOUP
2 cups cooked wild rice
1/2 lb. bacon
1 onion
2 stalks celery
2 cans creamy pototato soup
1-1/2 qts. whole milk
2 cups grated cheese (any kind)
1 tbsp. margarine or buttter (heaping)
1 tbsp. cornstarch
In a kettle fry bacon. Chop onion and celery and add to bacon and cook until veggies are soft. Drain some fat. Add margarine and cornstarch. Stir well. Add remaining ingredients. Stir occasionally. Add salt and pepper to taste.
WILD RICE SALAD
4 cups cooked wild rice (1 cup raw)
1/4 cup chopped onion
1/2 cup celery
small jar pimentos
1/4 cup pickle relish - dill or sweet
3 cups hard-boiled eggs
MIX
ADD:
1/2 cup sour cream
1/2 cup real mayonnaise
1 teasp. real lemon juice
1 can shrimp
salt and pepper to taste
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