Northwoods Wild Rice Food

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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

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 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

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 SOUP



Northwoods Wild Rice Soup image

My sister served this to me for the first time and it was so scrumptious I just had to have the recipe. The cream cheese gives the soup an ultra smooth texture.-Kim Caputo, Cannon Falls, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 12

1 pound sliced fresh mushrooms
1 cup chopped onion
2 medium carrots, chopped
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups reduced-sodium chicken broth
2 cans (12 ounces each) evaporated milk
2 cups cooked wild rice
2 cups cubed cooked chicken
1 package (8 ounces) cream cheese, cubed

Steps:

  • In a Dutch oven, saute the mushrooms, onion and carrots in butter until tender. Stir in the flour, salt and pepper until blended., Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the milk, rice, chicken and cream cheese; heat through (do not boil).

Nutrition Facts : Calories 320 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 482mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

NORTH WOODS CHICKEN AND WILD RICE SOUP - OAMC



North Woods Chicken and Wild Rice Soup - OAMC image

This recipe comes from the cookbook "Don't Panic - Dinner's in the Freezer" . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about 1/2 cup) instead of cooking and crumbling the bacon. Sometimes it is just easier! Make sure it is real bacon though, not the imitation bacon bits! Enjoy.

Provided by JillAZ

Categories     Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb bacon, cooked and crumbled
1/2 onion, diced
1/2 cup celery, chopped
1/4 cup butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon paprika
1 1/2 cups cubed cooked chicken breasts
10 ounces chicken broth
1 tablespoon Worcestershire sauce
2 tablespoons dry sherry
1 cup milk
1 1/2 cups half-and-half
1 1/2 cups cooked wild rice

Steps:

  • Melt butter in a large saucepan.
  • Add onion and celery and saute until tender.
  • Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
  • Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
  • TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
  • Ladle into bowls and serve.
  • TO FREEZE:.
  • Allow to cool. Fold in rice and bacon.
  • Place in a freezer bag and seal. Label and freeze.
  • TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.

Nutrition Facts : Calories 490.2, Fat 36.4, SaturatedFat 16.7, Cholesterol 103.5, Sodium 837.9, Carbohydrate 18.6, Fiber 1.2, Sugar 1.4, Protein 21.3

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

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

CHICKEN-ARTICHOKE & RICE SALAD



Chicken-Artichoke & Rice Salad image

Make and share this Chicken-Artichoke & Rice Salad recipe from Food.com.

Provided by 911spatcher

Categories     < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 (6 1/2 ounce) box chicken rice pilaf mix, and vermicelli mix cooked
2 cups cooked chicken, diced
2 (2 1/4 ounce) jars marinated artichoke hearts, drained and 1 jar liquid reserved
1 green pepper, chopped
1 bunch green onion, chopped
8 ounces can water chestnuts, drained and chopped
2/3 cup mayonnaise
1/2 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine rice vermicelli mix and chicken in a serving bowl; set aside. Chop artichokes; add to mixture along with reserved liquid. Blend in remaining ingredients; chill before serving.

Nutrition Facts : Calories 476.4, Fat 24, SaturatedFat 4.3, Cholesterol 83.6, Sodium 597.5, Carbohydrate 40.4, Fiber 6.4, Sugar 9.3, Protein 27.5

BYERLY'S WILD RICE SOUP



Byerly's Wild Rice Soup image

This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in Northern MN. There really is a difference.

Provided by dawnie2u

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cup cooked ham, diced
1/2 cup carrot, finely shredded
3 tablespoons slivered almonds (chopped)
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry
snipped parsley (for garnish) or chives (for garnish)

Steps:

  • Melt the butter in a soup pot.
  • Saute the onion until it is softened.
  • Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
  • Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
  • Add half-and-half and sherry, heat until just heated through.
  • Garnish with chopped fresh parsley or chives.

Nutrition Facts : Calories 676.6, Fat 30.8, SaturatedFat 16.6, Cholesterol 78.7, Sodium 1051.8, Carbohydrate 78.2, Fiber 6.5, Sugar 3.8, Protein 23.3

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

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 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

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.

NORTHWOODS MUFFINS



Northwoods Muffins image

Even family and friends who aren't fond of wild rice rave about these golden muffins flecked with colorful blueberries and cranberries. They're a terrific take-along treat.

Provided by Taste of Home

Time 30m

Yield 16 muffins.

Number Of Ingredients 10

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
1/4 cup butter, melted
1 cup cooked wild rice
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen cranberries

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir in dry ingredients just until moistened. Fold in the rice, blueberries and cranberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

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

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

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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From verilymag.com


WILD RICE, DRIED VEGETABLES, DRIED FRUITS, & SURVIVAL FOOD
Canadian Organic Wild Rice. Starting at: $14.63. Freeze Dried Organic Strawberries. Starting at: $4.50. Freeze Dried Strawberries. Starting at: $3.66. Freeze Dried Organic Super Sweet Corn. Starting at: $4.15. 4 Item (s)
From northbaytrading.com


NORTHWOODS WILD RICE SALAD RECIPE: HOW TO MAKE IT
In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first 5 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.
From stage.tasteofhome.com


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