Wild Rice Recipes
Stir 1 cup rice into 6 cups (1.5 L) of boiling salted water. FAR NORTH WILD RICE CASSEROLE Ingredients:
Method: 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 Ingredients:
Method: 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 Ingredients:
Method: 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 Ingredients:
Method: These amounts can be varied to taste – this is a guideline. Excellent made ahead of time – and keeps up to one week in the fridge.
Ingredients:
Method: 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 Ingredients:
Method: Mix together in casserole. 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 substituted to make a zesty citrus variation. Ingredients:
Dressing:
Method: 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. |
Wild Rice Recipes
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