OK, Here are Wild Rice Recipes from Red Rock.
Martha would be proud. It's a good thing.
You're gonna need Wild Rice to make these scrumptious recipes. And, wouldn't ya know it? You can buy it handpicked from northern Minnesota waters online. This particular rice is hand-picked by a guy who uses a Souris River Quetico 17 in Carbon Tec layup. He bought the canoe when he was 17 ( SR's most expensive layup and lightest weight canoe) with money earned from selling his fantastic wild rice. It's wood parched for that slightly smoky flavor. This is absolutely the best Wild Rice you can get: Click Here
WILD RICE SOUP
| 10-12 Slices Bacon | Brown bacon with onion, drain grease and dice up bacon. |
| 1 Onion, Chopped | |
| 1/2 Cup Wild Rice | Cook and drain well |
| 1 Pint Half & Half | 3 Cans Cream of Potato Soup, Undiluted |
| 1 Pint Milk | 1-1/2 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 350 degrees F; 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. |
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Brown: |
2 Lbs. Chop Suey Meat I Cup Diced Onion |
1 Green Pepper, Diced 2 Cups Diced Celery |
| Put rice, along with the water mixture, and the remainin ingredients into a large casserole and bake, covered, for 1-1/2hours (325 degrees F . Serve with mushroom sauce (next). | ||
MUSHROOM SAUCE
Make medium White Sauce, using: 2 Tblsps. Butter, 2 Tblsps. Flour and 1 Cup Milk. Add 1 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 Cup Brown Gravy (Consomme will do) |
| 1 Lb. Ground Beef | 1 Cup Grated Cheese |
1 Cup Diced Onions |
1 Cup Diced Celery |
| 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 300 degrees F for 45 minutes. Makes 2-1/2 quarts. | |
WILD RICE CASSEROLE
| Put 1-1/2 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 325 degrees F. |
| We use this as an accessory with chicken, turkey, pork chops, etc., but it can be a meal in itself. |
| 1 Cup Wild Rice, Cooked and Drained | 1 Cup Butter |
| 1 Lb. Pork Sausage, Brown and Grind in meat grinder | 1 Onion, Chopped |
| 1 Large Loaf White Bread, Broken into pieces | 4 Stalks Celery, Chopped |
| 1 Tblsp. Sage | 4 Eggs |
| 1/2 Tsp. Poultry Seasoning | |
| Saute onion and celery in butter. Combine all ingredients and mix well. Salt & Pepper to Taste | |
EASY & GOOD SHRIMP And WILD RICE CASSEROLE
| 1Cup Wild Rice (Cook and Drain Well) | 1 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 350 degrees F 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 | 1 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 325 degrees F for 40-45 minutes. This bread is excellent toasted. | |
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