Northwoods Wild Rice Food

NORTHWOODS WILD RICE

Northwoods Wild Rice image

My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups uncooked wild rice, rinsed
4 cups water
1 teaspoon salt
1/4 cup butter, cubed
4 slices bacon, diced
1 small onion, chopped
1/2 cup celery, sliced
1/2 cup sliced fresh mushrooms
Seasoned salt to taste
1/4 teaspoon pepper
1/2 cup salted cashews

Steps:

Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.

Nutrition Facts : Calories 306 calories, Fat 18g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 506mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

NORTHWOODS WILD RICE SALAD

Northwoods Wild Rice Salad image

This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that's perfect with tangy sauerkraut. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2/3 cup uncooked wild rice
2 cans (14 ounces each) sauerkraut, rinsed and well drained
1 medium apple, peeled and chopped
3/4 cup chopped celery
3/4 cup shredded carrot (about 1 large carrot)
1/2 cup finely chopped red onion
DRESSING:
1/2 cup sugar
1/3 cup cider vinegar
3 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
3/4 cup chopped walnuts, toasted

Steps:

Cook wild rice according to package directions. Cool completely., In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine., Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.

Nutrition Facts : Calories 290 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 747mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

WILD RICE BALLS

Wild Rice Balls image

Make and share this Wild Rice Balls recipe from Food.com.

Provided by dicentra

Categories < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 egg
2 cups cooked wild rice
4 tablespoons breadcrumbs
2 tablespoons minced parsley
1/4 cup minced green onion
salt and pepper
2 tablespoons italian seasoning

Steps:

Beat egg; add rice, bread crumbs, parsley, onion and seasonings.
Form into 12 balls. Chill well.
Just before serving, place on a cookie sheet and bake at 375 for 30 minutes. Serve warm.

Nutrition Facts : Calories 316.7, Fat 4.4, SaturatedFat 1.1, Cholesterol 46.5, Sodium 417.6, Carbohydrate 57, Fiber 4.1, Sugar 4.2, Protein 12.2

NORTHWOODS WILD RICE SOUP

Northwoods Wild Rice Soup image

We serve this soup on Christmas eve when food is supposed to be rich and filling. It's great anytime of year, though! I personally recommend using MN wild rice. It adds the rich nuttiness that makes this soup a winner.

Provided by tmkrueger

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 cups cooked wild rice
2 cups cubed cooked chicken or 2 cups turkey
1 cup cubed cooked ham
1 cup shredded carrot
1 cup sliced celery
1 quart half-and-half
1 cup chicken broth
1/4 cup sherry wine or 1/4 cup chicken broth
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1/4 cup water

Steps:

In a deep, heavy-bottom pot, combine all ingredients except flour and water.
Cook over medium heat, stirring occasionally, until heated through (20 min).
In small bowl whisk together flour and water.
Add slowly into hot soup, stirring constantly to avoid lumps.
Continue cooking, stirring occasionally, until thickened (5-10 minutes).

Nutrition Facts : Calories 387.4, Fat 19.7, SaturatedFat 10.5, Cholesterol 86.9, Sodium 350.7, Carbohydrate 25.6, Fiber 2, Sugar 2.5, Protein 20.7

NORTHWOODS WILD RICE

Northwoods Wild Rice image

My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.

Provided by Allrecipes Member

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups uncooked wild rice, rinsed
4 cups water
1 teaspoon salt
¼ cup butter or margarine
4 slices bacon, diced
1 small onion, chopped
½ cup celery, sliced
½ cup sliced fresh mushrooms
1 pinch seasoned salt to taste
¼ teaspoon pepper
½ cup salted cashews

Steps:

Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon.
For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350 degrees F for 20-30 minutes.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 35.6 g, Cholesterol 33 mg, Fat 21.9 g, Fiber 3.3 g, Protein 10.3 g, SaturatedFat 8.8 g, Sodium 662.1 mg, Sugar 2.4 g

NORTHWOODS WILD RICE

Northwoods Wild Rice image

My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.

Provided by Allrecipes Member

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups uncooked wild rice, rinsed
4 cups water
1 teaspoon salt
¼ cup butter or margarine
4 slices bacon, diced
1 small onion, chopped
½ cup celery, sliced
½ cup sliced fresh mushrooms
1 pinch seasoned salt to taste
¼ teaspoon pepper
½ cup salted cashews

Steps:

Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon.
For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350 degrees F for 20-30 minutes.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 35.6 g, Cholesterol 33 mg, Fat 21.9 g, Fiber 3.3 g, Protein 10.3 g, SaturatedFat 8.8 g, Sodium 662.1 mg, Sugar 2.4 g

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