Wild Rice Recipes
How to Cook Wild Rice
Stir 1 cup rice into 6 cups (1.5 L) of boiling salted water.
Boil gently, stirring occasionally, for 50 minutes, or until kernels just split open
(not every kernel will open).
Drain. Over-cooking will create a mushy product.
Tip: Wild rice is cooked in much the same manner as pasta,
the more clean, cold water used, the better it is!
Far North Wild Rice Casserole
- 1½ cups uncooked wild rice
- 1 medium onion, diced
- 1 medium green pepper, diced
- 3 cups fresh mushrooms, sliced
- ¾ cup celery, diced
- ½ lb. bacon, diced (or, your choice of meat)
- 1 cup frozen peas
- ½ cup Soya sauce (or chicken broth)
- pepper to taste
Cook rice according to “Cooking Instructions”. Brown meat, remove from pan, set aside. Drain extra fat. In 2 tbsp oil (or butter), stir fry mushrooms, onions, celery and green peppers to desired tenderness and toss with cooked rice. Add meat, peas, Soya sauce, and pepper then gently stir fry over medium heat until warmed through.
Popped Wild Rice
Popped wild rice can be used as an interesting replacement for croutons in a salad, or as a garnish on soups, and casseroles. Not all wild rice will pop successfully. The best wild rice to use is hand processed wild rice that usually has more moisture left in each kernel, which will expand when heated.
Place about ½ inch of oil in a small, shallow pan with a small strainer set in the oil. Heat at high temperature until oil is at about 450 F. Drop one rice kernel into the strainer. When it sizzles, cracks open and expands to about double its length, the oil is ready. (You may wish to reduce the heat temporarily.) Add 1 tablespoon of rice at a time to the oil. When all the kernels have expanded (which constitutes the popping), empty the strainer onto paper toweling. Repeat, adjusting heat as necessary. Crisp popped rice may be seasoned with salt, pepper, and mixed herbs to enhance the flavor. This popped rice can be made in large quantities and stored in a sealed container for several weeks.
Wild Rice and Chicken Breasts
- 1 1/3 cups uncooked wild rice
- 1 tbsp olive oil
- 6 boneless, skinless chicken breasts
- 1 cup heavy cream
- 2 tbsp sun dried tomatoes, chopped
- 1 tbsp fresh basil leaves, chopped
Cook wild rice according to “How to Cook Wild Rice”. Season with salt and pepper to taste. Turn into a shallow buttered casserole. In heavy skillet, heat the oil. Add chicken and sauté over medium heat until just cooked through and browned. Remove chicken breasts and arrange over bed of wild rice in casserole. Add cream to the skillet the chicken was cooked in. Bring to a boil, stirring to bring all the brownings into the cream. Add the chopped sun dried tomatoes and salt and pepper to taste. Pour sauce over chicken breasts. Cover and bake at 350 F just until heated through, about 20-30 minutes. Garnish with fresh basil leaves and serve hot.
Wild Rice Cheese Soup
- 1 lb ground beef
- 1 small onion, diced
- 1 cup uncooked wild rice
- 1 (10.75 oz) can condensed cream of potato soup
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 cup milk
- 1 cup evaporated milk
- 1 lb processed cheese, cubed
- 1 tbsp Italian seasoning
In a medium skillet, fry the ground beef and onions until no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside. In a stockpot, combine the cooked ground beef and onions, rice, potato and chicken soups, milk and evaporated milk. Cook over low heat until warm. Stir in processed cheese and heat, stirring occasionally until chest is melted.
Wild Rice Salad
- 1 cup wild rice, cooked (raw measurement)
- 2 large carrots, grated
- ¾ cup golden raisins
- ¾ cup mayonnaise
- ¾ cup Russian or Catalina (or other sweet dressing)
These amounts can be varied to taste – this is a guideline.
Red, green and yellow peppers (cut up) can be substituted for the carrots.
Excellent made ahead of time – and keeps up to one week in the fridge.
Fruited Fall Wild Rice Stuffing
- 1 cup diced celery
- 2 cups diced onion
- 2 tbsp butter
- 2 tbsp poultry seasoning
- 2 tsp cinnamon
- 1 lb. pork sausage
- 5 cups day old white bread, cubed
- 5 cups day old whole wheat bread, cubed
- 6 cups wild rice, cooked and cooled
- 5 apples, peeled, cored and chopped (Macs or any crisp tart apple is nice)
- ½ cup dried apricots, roughly chopped
- ½ cup raisins
- ½ cup dried cranberries
- ½ cup slivered almonds
- 2 cups chicken broth
- juice and zest of one orange
- 2 tbsp dark brown sugar
- salt and pepper to taste
In a large frying pan, saute the celery and onion in the butter until onion becomes clear and celery is tender. Transfer to a large mixing bowl and stir in poultry seasoning and cinnamon. In same pan crumble and brown the sausage. Drain off excess fat and add the sausage to the vegetable mixture. Place all remaining ingredients in the bowl and mix very well to combine. At this point, if the bread is too dry, more broth may be added to obtain a nice moist consistency.
Results in stuffing for one large turkey. Remember to half this recipe if you are planning to stuff a chicken. It may also be baked in a large casserole at 350 for one hour until thoroughly heated and lightly browned on top.
Wild Rice Casserole
- 1 cup rice
- 4 cups boiling water
- ¼ cup oil
- ¼ cup Soya sauce
- 1 can mushroom pieces (not drained)
- 1 medium onion chopped
- 1 package chicken noodle soup
Mix together in casserole.
Sprinkle a little pepper over top.
Bake at 325 for 2 to 3 hours.
The liquid will disappear and should be like an ordinary rice pudding when baked.
Stir a couple of times while cooking.
* Note: Rice can be soaked overnight - adjust cooking time accordingly
Wild Rice and Mango Summer Salad
This refreshing Thai inspired salad is simple to prepare and pairs well with grilled chicken or pork. If mangoes are unavailable, segmented oranges can be sustituted to make a zesty citrus variation.
- 5 cups cooked wild rice, well drained and cooled
- 2 ripe mangoes, cubed
- ½ cup diced red pepper
- ½ cup finely diced red onion
- 2 tbsp lemon juice
- 1 tbsp honey
- 4 tbsp light sesame oil (not toasted)
- 1 clove garlic, minced
- ½ tsp chili flakes
- 1 tsp salt
- ½ cup chopped peanuts, lightly toasted
Combine rice, mangoes, pepper and onion in serving bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and gently stir to combine well. Just before stirring fold in the toasted peanuts.