Minnesota Wild Rice Food

MINNESOTA WILD RICE BREAD

Minnesota Wild Rice Bread image

Provided by Food Network

Time 1h32m

Yield 1 loaf

Number Of Ingredients 16

Ingredients

1/4 cup wild rice, raw
2 cups water
1 package dry yeast
1/3 cup warm water
2 cups milk, scalded
2 tablespoons butter, melted
1/2 cup honey
2 teaspoon salt
1/2 cup rolled oats, uncooked
1/2 cup rye flour
1 1/2 cups whole-wheat flour
1/2 cup bran
3 1/2 cups unbleached flour, plus 1 cup, as needed
1 egg, beaten
1 tablespoon water
1/4 cup hulled sunflower seeds

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.

MINNESOTA WILD RICE CASSEROLE

Minnesota Wild Rice Casserole image

I live on a lake where the Native Americans used to harvest the rice. This recipe is excellent as a side dish during the holidays and makes a wonderful stuffing for turkey, chicken or cornish game hens. Also good with wild game.

Provided by Gina Farina

Categories Brown Rice

Time 31m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb wild rice, cooked according to packaging
1 cup cooked white rice (cooked separately from wild rice)
1 lb bacon
1 medium onion, chopped fine
1/2 lb fresh mushrooms, sliced thin
1 stalk celery, sliced
1 medium carrot, peeled and diced small
1 tablespoon chicken bouillon concentrate or 2 -3 chicken bouillon cubes
1/4 cup butter, melted (optional)
salt and pepper

Steps:

(Properly cooked wild rice should be split and soft.).
Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
In some of the reserved bacon fat sauté the vegetables until soft.
To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
If the mixture seems dry, add the melted butter.
Add salt and pepper to taste (remember, the bacon is salty).
Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.

MINNESOTA WILD RICE SOUP

Minnesota Wild Rice Soup image

I got this recipe when I visited Minnesota. I was given the recipe and a package of rice when I stayed at a hotel. I am now hooked and have relatives bring me wild rice when they come to Seattle.

Provided by Shari Jones

Categories Chicken

Time 1h

Yield 12 cups, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup wild rice, uncooked
1 medium onion
1 cup celery
1 (4 ounce) can mushrooms, diced and drained
1/2 cup butter
1 cup all-purpose flour
8 cups hot chicken broth
1 cup chicken meat, diced
salt, to taste
pepper, to taste
1/4 teaspoon thyme
1 cup half-and-half
2 tablespoons sherry wine

Steps:

Add wild rice to 2 cups water in a saucepan. Simmer for 45 minutes.
Saute' onion, celery, and mushrooms in butter in a large pan about 3 minutes or just until vegetables soften. Stir in flour, cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add hot chicken broth, stirring until all veg-flour mixture is well blended. Stir in drained, cooked rice and chicken. Season with salt, pepper, and thyme.
Heat thoroughly. Stir in half and half. Add sherry and heat gently but do not boil.

Nutrition Facts : Calories 633.5, Fat 33.5, SaturatedFat 19.8, Cholesterol 83.4, Sodium 1767.1, Carbohydrate 56.3, Fiber 3.8, Sugar 4.8, Protein 20.9

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