OK, Here are ways to cook Wild Rice

WILD RICE SOUP (Excellent!)

10-12 Slices Bacon Brown bacon with onion, drain grease and dice up

1 Onion, Chopped bacon.

112 ‑ Cup Wild Rice ‑Cook and drain well

1 ‑ Pint Half & Half 3 ‑ Cans Cream of Potato Soup, Undiluted

1 ‑ Pint Milk 1‑112 ‑ Cups Grated American Cheese

1‑1/2 ‑ Cups Grated Cheddar Cheese

Put bacon and onions in a 5 Quart Casserole, add remaining ingredients. Simmer slowly until cheese melts and soup thickens.

ALMOND AND MUSHROOM SIDE DISH

In skillet, melt 1/2 stick oleo. Add 1 Cup Sliced Mushrooms, Onion to taste, 1 Cup Uncooked Wild Rice, 1 ‑ 2‑1/2 Oz. Package of Slivered Almonds. Brown and stir for a few minutes; put in 2 Quart Casserole and add 3 Cups Clear Chicken Broth. Bake, covered, for 1 hour at 3500; uncover and bake and additional 5 or 10 minutes.

WILD RICE WITH MUSHROOM SAUCE

Pour 3 Cups Boiling Water over 1 Cup Wild Rice. Add 1 Tsp. Salt and 3 Tblsps. Soy Sauce. Let stand awhile.

Brown: 2 ‑ Lbs. Chop Suey Meat 1 ‑ Green Pepper, Diced

I ‑ Cup Diced Onion 2 ‑ Cups Diced Celery

Put rice, along with the water mixture, and the remainin ingredients into a large casserole and bake, covered, for 1‑1/2 hours (32503. Serve with mushroom sauce.

MUSHROOM SAUCE

Make medium White Sauce, using: 2 Tblsps. Butter, 2 Tblsps. Flour and 1 Cup Milk. Add I Can Mushroom Soup and 1 Can Mushrooms. Season to taste.

WILD RICE‑GROUND BEEF CASSEROLE

1‑1/4 ‑ Cups Wild Rice (Cook and Drain ‑ set aside)

1 ‑ Lb. Ground Beef

I ‑ Cup Diced Onions I ‑ Cup Brown Gravy (Consomme will do)

1 ‑ Cup Diced Celery 1 ‑ Cup Grated Cheese

Saute onions and celery in butter. Brown beef. Mix all ingredients, except the cheese, and put in a casserole. Sprinkle the cheese on top; cover and bake at 3000 for 45 minutes. Makes 2‑1/2 quarts.

WILD RICE CASSEROLE

Put 1‑112 Cups Wild Rice into a 5 quart pan. Cover with 5 Cups Water and simmer until rice opens up ‑ do not over‑cook, as it will get mushy. Drain rice well' and place in bowl.

Add: 1‑Lb. Pork Sausage that has been browned with Onion, Salt and Pepper and 1‑Can Cream of Mushroom Soup

Mix well and place in casserole. You can add 1 Can of Mushrooms, if desired. Cover and bake for 1 hour at 3250.

We use this as an accessory with chicken, turkey, pork chops, etc., but it can be a meal in itself.

WILD RICE DRESSING

I ‑ Cup Wild Rice, Cooked and Drained I ‑ Cup Butter

I ‑ Lb. Pork Sausage, Brown and Grind I ‑ Onion, Chopped

in meat grinder 4 ‑ Stalks Celery, Chopped

1 ‑ Large Loaf White Bread, Broken 1 ‑ Tblsp. Sage

into pieces 1/2 ‑ Tsp. Poultry Seasoning

4 ‑ Eggs Salt & Pepper to Taste

Saute onion and celery in butter. Combine all ingredients and mix well.

EASY & GOOD SHRIMP And WILD RICE CASSEROLE

I ‑ Cup Wild Rice (Cook and Drain Well) I ‑ Small Can of Milk

1 ‑ Can Shrimp 1 ‑ Can Mushrooms

1 ‑ Can Cream of Mushroom Soup

Dilute soup with milk and heat. Add cleaned shrimp, mushrooms and rice. Pour into baking dish and bake at 3500 for 45 minutes.

WILD RICE BREAD

Break up wild rice to make 1/3 Cup; cook and drain well, saving 2‑1/2 cups of the rice water to use in making the bread.

Mix: 1/4 ‑ Cup Brown Sugar 1/2 Cup Molasses

1/4 ‑ Cup Oil I Tblsp. Salt

Add 2‑1/2 Cups Rice Water, while warm, (so sugar and molasses dissolves) and 1/2 Cup Instant Potato Flakes. When liquid cools, add 2 Pkgs. Dry Yeast that has been dissolved in 1/2 cup warm water. Add 2 Cups Flour and mix; then add the rice and mix well. Add approximately 7 to 8 more cups flour, until dough is no longer sticky; knead well. Place dough in greased bowl and let rise twice. Divide dough into 4 pieces and shape into loaves. Place in greased bread pans and let rise. Bake at 3250 for 40‑45 minutes. This bread is excellent toasted.