Minnesota Walleye And Wild Rice Food

MINNESOTA WALLEYE AND WILD RICE

Steps:

• Cut fillets into serving size portions; place in well-greased baking pan. Sprinkle fillets with 1 teaspoon salt and pepper. In skillet, fry bacon until lightly browned. Add mushrooms, onion and celery; cook and stir until tender. Stir in cooked rice, 2 tablespoons parsley and 1/4 teaspoon salt. Spoon a heaping 1/2 cup of rice mixture on top of each fillet. Drizzle melted margarine over rice. Bake, covered, in a preheated 350 degree oven until fish flakes easily when tested with fork (about 20 minutes).
• To Serve: With long pancake turner, transfer to dinner plates. Spoon a dollop of Mushroom-Walnut Sauce over rice. Sprinkle with 3 tablespoons parsley. Pass remaining sauce.
• In saucepan, saute 1 tablespoon minced shallot and 1 cup sliced mushrooms in 3 tablespoons butter. Blend in 3 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon dry mustard and 1/4 teaspoon dried thyme. Gradually stir in 2 cups half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in 1/4 cup chopped toasted walnuts.

GRILLED WALLEYE PIKE AND JUMBO PRAWNS IN SAFFRON FENNEL BROTH WITH FRIED GREENS AND MINNESOTA WILD RICE

Steps:

• Brush prawns and walleye with olive oil. Sprinkle with Old Bay Seasoning, salt, and pepper. Thread 3 prawns on each skewer. Cut the fish into 12 pieces. Set aside.
• Heat about 2 to 3 inches of oil in a large saucepan until it registers 375 degrees F on a deep frying thermometer. In 2 to 3 batches drop the salad greens into the oil and fry for a few seconds, until bright green and crisp. Drain on a paper towels. Sprinkle with salt and pepper.
• Preheat a gas or electric grill or a broiler. Grill the shrimp and fish until just cooked through. Set aside. To serve pack the some of the wild rice into a 1/2 cup ramekin. Invert the ramekin into the center of a large rimmed soup plate, to set the rice in the center of the bowl. Repeat with the remaining rice, to make a total of 6 servings. Ladle hot saffron broth around the rice, making sure to distribute the leeks, fennel, and carrots around the entire bowl. Place 2 pieces of fish at offset angles on top of the rice, pile a small amount of fried greens on top of the fish. Lean skewered prawns against fish. Sprinkle with the herbs and serve immediately.
• In a medium soup pot combine, leeks, fennel, and wine. Bring to a simmer and cook until the mixture is almost dry. Add the seafood stock and saffron; simmer for 5 to 10 minutes or until the flavors are well incorporated. Add the carrots and cook until crisp tender, about 1 minute. Set aside.

MINNESOTA WILD RICE BREAD

Steps:

• Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool.
• Preheat oven to 375 degrees F.
• Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
• Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
• Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.