WILD RICE RECIPES

 

CLASSIC CREAMY WILD RICE SOUP

GOURMET BURGERS

STEAK and CABBAGE WILD RICE SOUP

VELVETY LEEK and WILD RICE SOUP

BAKED SWISS and WILD RICE APPETIZER

CUCUMBER WILD RICE SALAD

WILD ASPARAGUS SALAD with TURKEY

WILD RICE SALSA SALAD

WILD RICE TURKEY TARRAGON SALAD

TURKEY WILD RICE CASSEROLE

WILD RICE BEEF and CURRY CASSEROLE

WILD RICE MEATLOAF

WILD RICE ORIENTAL

TURKEY WELLINGTON with WILD RICE SOUFFLE

WILD RICE CABBAGE with BEEF

WILD RICE APPLE SIDEDISH

WILD RICE PUDDING with CUSTARD SAUCE

SOY BRAISED DUCK LEGS with ASIAN MUSHROOMS and VEGETABLE WILD RICE

PUMPKIN WILD RICE SOUP

WILD RICE DRESSING

WARM WILD RICE AND ROASTED VEGETABLE SALAD   

"WILD" HARVEST BISQUE

PEPPERONI PIZZA WILD RICE CAKES with TOMATO ROSEMARY SALSA

EASTERN EUROPEAN WILD RICE AND HAM SOUP

EASY AND ELEGANT WILD RICE TROPICAL SALAD

WILD RICE & CHICKEN SALAD MEXICALI

HAM & WILD RICE CAKES


   

 

 

CLASSIC CREAMY WILD RICE SOUP

1/3 c. Onion, finely chopped
6 Tbsp. Butter
1/2 c. Flour
3 c. Chicken broth
2 c. Cooked Wild Rice
1/2 c. Carrots, grated
1 c. The Turkey Store® Breast Strips, cooked and chopped
3 Tbsp. Almonds, slivered
1/2 tsp. Salt
1 c. Half & Half
2 Tbsp. Sherry, dry wine

1.In large saucepan, saute onion in butter.
2.Add flour, stirring constantly until bubbly; gradually stir in broth.
3.Add Wild Rice, carrots, turkey, almonds, and salt; simmer 5 minutes.
4.Add half & half, and sherry; heat through.

Makes: 6 serving

Top of page



 

STEAK and CABBAGE WILD RICE SOUP

4 c. Cabbage, chopped
2 Tbsp. Vegetable Oil
1 med. Onion, chopped
2 cloves Garlic, chopped
1 lb. Chuck Steak, cut into 1/2 inch cubes
1 box Green Giant® Baby Cut Carrots (9 oz), sliced
3 c. Wild Rice, cooked
7 c. Beef Broth
1-1/2 tsp. Caraway Seed
1 tsp. Salt
1 tsp. Pepper
1-1/2 c. Fancy Brand® Swiss or Caraway Cheese, grated

1.In large saucepan, saute cabbage in oil 5 minutes, stirring frequently; Do Not Brown.
2.Add onions and garlic; saute 3 minutes.
3.Add beef; cook 5 minutes.
4.Add remaining ingredients except cheese; simmer 1 hour.

To Serve: Ladle into bowls and top with cheese.

Makes: 6 - 8 servings.

Top of page


 


VELVETY LEEK and WILD RICE SOUP

1/2 lb. Zucchini, peeled and coarsely chopped
1/2 lb. Fennel, coarsely chopped
2 lg. Leeks, large and chopped (white part only)
2 Tbsp. Butter
4 Tbsp. Dill, snipped fresh, divided
4 c. Chicken Broth
to taste Salt & Pepper
1 c. Cream
3 c. Wild Rice, cooked

1.In large saucepan, cook zucchini, fennel and leek in butter over medium heat 10-15 minutes.
2.Add 3 Tbsp. dill broth, salt and pepper. Simmer uncovered 20 minutes.
3.Remove from heat, puree in food processor or blender (in batches if necessary).
4.When ready to serve, return to saucepan over low heat.
5.Add cream, adjust seasonings and heat through; DO NOT BOIL.

To Serve: In bottom of each shallow soup bowl, mound 1/2 cup wild rice in
the center. Ladle soup around rice and garnish with remaining dill.
Makes: 6 servings.

Top of page



 

BAKED SWISS and WILD RICE APPETIZER

7 Bacon slices, diced
2 cloves Garlic, minced
8 oz. Cream Cheese, softened
1 c. Fancy Brand® Swiss Cheed, shredded
1/3 c. Whipping Cream
1 c. Wild Rice, cooked
2 Tbsp. Chives, fresh & minced
Crackers, croutons, apple and/or pear slices

1.Preheat oven to 350º F.
2.In heavy skillet, cook bacon until crisp. Add garlic and cook 1 minute.
3.In medium bowl, combine bacon mixture, cheeses, cream and wild rice.
4.Spoon into a 4 cup souffle dish; bake 30 minutes.
5.Sprinkle with chives; serve with crackers and/or fruit.

Top of page



GOURMET BURGERS


1 pound lean ground beef
1 cup cooked wild rice
1/4 teaspoon salt

In large bowl, combine ingredients well. Shape into 5 patties; broil, grill or panfry. Makes 5 servings.

VARIATIONS:

Add chopped onion, shredded cheese, parsley, basil, garlic or seasoned salt. Can be used for meatballs or meatloaf. For convenience, double or triple the recipe and freeze extra patties.

 

CUCUMBER WILD RICE SALAD

1/2 c. Sour cream
2-1/2 Tbsp. Lemon Juice
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Dill Weed
1 sm. Onion, thinly sliced
1 Cucumber, sliced
2 c. Wild Rice, cooked

1.In medium bowl combine sour cream, lemon juice, sugar, salt, and dill weed.
2.Thinly slice onion and separate into rings.
3.Add onion, cucumber, and wild rice to sour cream mixture.
4.Cover and chill.

Makes: 4 servings.

Top of page



 

WILD ASPARAGUS SALAD with TURKEY

1-1/4 c. Wild Rice, uncooked
2 c. White Wine, dry
1-1/2 c. Water
1 Tbsp. Tarragon, fresh & minced
1 Tbsp. Chervil, fresh & minced
1/3 c. Sour Cream
5 The Turkey Store® Boneless Breast Tenderloins
1/2 lb. Asparagus, trimmed and cut into 2 inch pieces
1/2 lb. Snow Peas, strings removed and halved
1/4 lb. Fresh Greens
Walnut halves, toasted for garnish

1.Preheat oven to 350º F.
2.In large saucepan simmer wild rice in wine and water 40 minutes, or until tender; drain.
3.Combine herbs and sour cream; spread on turkey and place into greased baking dish.
4.Bake 20-25 minutes; if desired, pass under broiler the last 5 minutes.
5.Blanch asparagus and snow peas in boiling water 2 minutes, drain well; toss carefully with wild rice and greens.



Dressing:

3 Tbsp. White Wine Vinegar
2 tsp. Dijon mustard
2 tsp. Shallots, minced
1/3 c. Olive Oil
to taste Salt & fresh Ground Pepper

1.Mix vinegar, mustard, and shallots.
2.Slowly add oil, continuing to whisk.
3.When thickened, salt and pepper to taste.

To Serve: Cut turkey diagonally and arrange next to salad on individual
plates; pour dressing over salad. Garnish with walnuts.
Makes: 5 servings.

Top of page



 

WILD RICE SALSA SALAD

4 c. Wild Rice, cooked
1 box Green Giant® Niblets Corn (9 oz), thawed and drained
1/2 c. Green Pepper, coarsely chopped
3/4 c. Zucchini, coarsely chopped
3 Roma Tomatoes, seeded and chopped
1/2 c. Green Onions, sliced
1/2 c. Cilantro, coarsely chopped
3/4 c. Ripe Olives, sliced
1 c. Fancy Brand® Monterey Jack Cheese, shredded

Dressing: (combine in small bowl, chill)

1/2 c. Sour Cream
1/2 c. Salsa
1/2 c. Canola Oil
3/4 tsp. Salt

1.In large bowl, toss salad ingredients.
2.Add dressing and toss.

Makes: 8 servings.

Top of page



 

WILD RICE TURKEY TARRAGON SALAD

1 pkg. The Turkey Store® Breast Slices (apprx 1-1/4 lb), cooked and cubed
2/3 c. Celery, sliced
1/4 c. Green Onions, sliced
1 c. Red Apple, tart and chopped
2/3 c. Raisins
1 c. Fancy Brand® Mild Cheddar Cheese, grated
3 c. Wild Rice, cooked and cooled


Dressing: (combine in small bowl, chill)

1/4 c. Buttermilk
1/4 c. Mayonnaise
1/4 c. Sour Cream
1 tsp. Tarragon
1 tsp. Lime Juice
1/2 tsp. Salt

1.In large bowl toss salad ingredients together.
2.Add dressing and toss again.

Makes: 6 - 8 servings.

Top of page



 

TURKEY WILD RICE CASSEROLE

3 c. Wild Rice, cooked
1 pkg. The Turkey Store® Breast Slices (apprx 1-1/4 lb), cooked & chopped
2 boxes Green Giant® Cut Green Beans (10.5 oz), thawed
1 can Cream of Celery Soup (10.5 oz)
1 c. Milk
1-1/2 c. Fancy Brand® Cheddar Cheese, grated
1 tsp. Poultry Seasoning
1 tsp. Salt
1/2 tsp. Cayenne Pepper
1/2 tsp. Black Pepper
3 c. Mashed Potatoes

1.Preheat oven to 350º F.
2.In large bowl, combine all ingredients except potatoes; spread into a 9 x 13 inch pan.
3.Spread potatoes over top. Bake 45 minutes or until browned.

Makes: 8 servings.

Top of page



 

WILD RICE BEEF and CURRY CASSEROLE

1 lb. Ground Beef, lean
1/2 c. Butter
1 c. Onion, chopped
1 c. Red Pepper, chopped
4 Tbsp. Flour
1/2 tsp. Salt
1/2 tsp. Garlic Powder
1/4 tsp. Cayenne Pepper
1-1/2 tsp. Curry
2 c. Milk
1 box Green Giant® Mixed Vegetables in Butter Sauce (10 oz), thawed
4 c. Wild Rice, cooked
1/2 c. Sunflower Seeds

1.Preheat oven to 325º F.
2.In large skillet, brown beef; drain and set aside.
3.Melt butter; saute onions and red pepper.
4.In small bowl, mix flour and seasonings; add to onion mixture.
5.Cook stirring constantly until bubbly. Gradually stir in milk until creamy.
6.Mix in beef, vegetables, wild rice, and sunflower seeds.
7.Pour in 3 quart casserole; bake uncovered 25-30 minutes.

Makes: 8 - 10 servings.

Top of page



 

WILD RICE MEATLOAF

1-1/2 lb. Ground Beef, lean
3 c. Wild Rice, cooked
1/2 c. Green Pepper, chopped
1/2 c. Red Pepper, chopped
1/2 c. Onion, chopped
2 cloves Garlic, chopped
1 c. Fancy Brand® Mozzarella Cheese, grated
3 Eggs
1 tsp. Rosemary
1 tsp. Salt
1 tsp. Pepper
1 tsp. Worcestershire Sauce
1 c. Thompson's Black Tie® Medium 'n Spicy Sauce

1.Preheat oven to 350º F.
2.In large bowl, combine all ingredients except sauce.
3.Place into 9x4x3 inch loaf pan; bake 45 minutes.
4.Pour sauce over meatloaf; bake 15 minutes to an internal temperature of 160 F.

Makes: 6 servings.

Top of page



 

WILD RICE ORIENTAL

1 Tbsp. Canola Oil
1 lb. Top Sirloin, optional
1 pkg. Green Giant® Teriyaki Stir Fry Create a Meal (1 lb 5 oz)
2-1/2 c. Wild Rice, cooked
1/4 c. Slivered Almonds
1/2 Tbsp. Sesame Seeds, toasted

1.In medium skillet heat oil.
2.Add Create a Meal , including sauce packet.
3.Cover and cook, stirring frequently, 7-10 minutes or until vegetables are crisp-tender.
4.Stir in wild rice, almonds, and sesame seeds.

For Main Dish: Thinly slice top sirloin and cook in oil approx. 3 minutes
prior to adding vegetables.
Makes: 6 servings.

Top of page



 

TURKEY WELLINGTON with WILD RICE SOUFFLE

1 pkg. The Turkey Store® Boneless Breast Tenderloins (apprx 1-3/4 lb)
1 Egg, separated
2 Tbsp. Orange Peel, grated
3 c. Wild Rice, cooked
1 sheet Puff Pastry (9x18 inch)
to taste, Salt and Fresh Ground Pepper
1 bunch Watercress, fresh for garnish


Sauce: (heat in heavy saucepan and keep warm)

5 oz. Currant Jelly
2 tsp. Dijon Mustard
2 Tbsp. Port Wine
2 Tbsp. Lemon Juice

1.Preheat oven to 375º F.
2.Season turkey with salt and pepper; set aside.
3.In a small bowl, beat egg white until stiff; fold in orange peel and wild rice.
4.Place turkey on long edge of pastry. Top evenly with wild rice mixture; roll pastry.
5.Pinch together openings; place seam-side down on large greased baking sheet.
6.Beat egg yolk with 2 tsp. water and brush on pastry.
7.Bake 40-45 minutes, until golden brown.

To Serve: Cut into 18 slices using a sharp serrated knife. Divide sauce
among 6 warm serving plates, top with 3 slices of Wellington and
garnish with watercress.

Makes: 6 servings.

Top of page



 

WILD RICE CABBAGE with BEEF

1 med. Head Savoy Cabbage, sliced
3 c. Wild Rice, cooked
1-1/2 lb. Tenderloin Filet of Beef
2 Tbsp. Canola Oil
to taste, Salt and Pepper


Marsala Cream Sauce:

10 Juniper Berries, crushed
1/2 c. Marsala Wine
1 c. Cream

1.Blanch cabbage in boiling salted water 1 minute; drain.
2.Add wild rice, salt and pepper; keep warm.
3.In large skillet, brown beef in oil on all sides until desired doneness, remove from pan; set aside.
4.Sauce: In same pan, lightly brown Juniper berries, add wine, and then cream.
5.Reduce liquid slightly, approx. 5 minutes; adjust seasonings.

To Serve: Slice filet and arrange on plates with cabbage sidedish. Spoon
sauce over meat.
Makes: 6 servings.

Top of page



 

WILD RICE APPLE SIDEDISH

1 c. Wild Rice, uncooked
3-1/2 c. Chicken Broth
1/2 tsp. Nutmeg
1 c. Apple slices, dried
1 c. Onion, chopped
1 jar Green Giant® Sliced Mushrooms (4.5 oz), drained
1/2 c. Celery, thinly sliced

1.In large saucepan simmer wild rice, broth and nutmeg 20 minutes.
2.Add remaining ingredients; cover and simmer 20-30 minutes, stirring occasionally, until wild rice reaches desired doneness.

Makes: 6 servings.

Top of page



 

WILD RICE PUDDING and CUSTARD SAUCE

1/2 c. Dried Cherries
3 Tbsp. Brandy
3 c. Wild Rice, cooked
1/2 tsp. Cinnamon
1/2 c. Toasted Hazelnuts, chopped
1 Egg White
1 tsp. Sugar


English Custard Sauce: (divided)

3 Eggs, slightly beaten
1/3 c. Sugar
dash Salt
2-1/2 c. Milk
1 tsp. Vanilla

1.Soak cherries in brandy 2 hours; drain.

Sauce:
1. In double boiler, blend eggs, sugar, and salt; gradually stir in milk.
2.Cook over medium heat, stirring constantly, 15-20 minutes or until mixture coats a silver spoon.
3.Remove top of boiler from heat; stir in vanilla.
4.Place top of boiler in cold water until cool. Cover; chill 2 hours.

Pudding:
1. In large bowl, combine cherries, wild rice, cinnamon, 4 Tbsp. custard sauce, and hazelnuts.
2.In small bowl, beat egg white with sugar until stiff; fold into wild rice mixture.
3.Spoon into 6 buttered 1 cup molds, place in baking pan of water; bake 20 minutes.
4.Serve with remaining sauce.

Makes: 6 servings.

Note: Wild Rice has a tendency to revert back to hard kernels when
combined with sweeteners. Over-cooking and chopping wild rice helps prevent
this problem. Sweetened recipes are best when served within 1 day.

Top of page



 

SOY BRAISED DUCK LEGS with ASIAN MUSHROOMS and VEGETABLE WILD RICE

3 whole Muscovy Duck Hen Legs
3 Tbsp. Vegetable Oil
9 pieces Dried Shiitake Mushrooms, soaked and sliced
1 oz. *Wood Ear, soaked and sliced
1/2 Orange Juice, squeezed
1/3 c. Wild Rice, cooked with Leeks and Carrots
1 piece Ginger, crushed

*Wood Ear: Yúner (Chinese) An irregularly-shaped fungus that grows on logs,
used in Chinese cooking for its interesting texture; yellow,
brown, or black on one side and white on the other, the dried
fungus expands greatly with soaking before cooking; also called
tree ear, and other names.


Marinade:

1 Tbsp. Sherry Wine
1/3 c. Soy Sauce
3 Tbsp. Brown Sugar
1 piece Star Anise

1.Marinate duck for 1 hour.
2.Heat oil in pan with ginger. Brown the marinated duck legs on all sides.
3.Add the Wood Ear, Shiitake mushrooms, and orange juice; sauté for 2 minutes.
4.Add the marinade and braise the duck until tender.
5.Serve the duck, mushrooms, and sauce with cooked wild rice, sautéed with leeks and carrot.
6.Garnish with cilantro sprigs.

Recipe Compliments of: Westin Hotel Company, F&B Division

Top of page



 

PUMPKIN WILD RICE SOUP

2 c. Wild Rice, cooked
2 Tbsp. Butter or Margarine
1 c. Onion, chopped
4 c. Chicken Broth
16 oz. Pumpkin (can)
1/8 tsp. White Pepper
1 c. Heavy Cream
garnish, Chives or Parsley

1. Cook wild rice according to package directions.
2. Melt butter in large saucepan.
3. Add onion and cook until light brown.
4. Stir in broth and pumpkin.
5. Cook 10-15 minutes, stirring occasionally.
6. Add wild rice and pepper, cook.

Prep time: 10 minutes
Servings: 8

Top of page



 

WILD RICE DRESSING

1½ c. Wild Rice
½ lb. Mixed Bread, day old & cubed
1 c. Onions, chopped
1 c. Celery, chopped
½ lb. Bacon Slices, chopped to 1"
½ c. Butter, melted
1½ c. Chicken Stock, hot
½ tsp. Salt
½ tsp. Sage
½ tsp. Pepper

1. Prepare wild rice according to package directions.
2. Sauté bacon until crisp, remove and drain drippings in reusable container.
3. Sauté celery and onions until tender in bacon drippings.
4. Combine bacon, onion, and celery with cooked wild rice and bread cubes.
5. Toss lightly with melted butter, seasonings and chicken stock to moisten ingredients well.
6. Bake in uncovered pan at 350º F for 1 hour.
7. Use as a stuffing in pork chops, acorn squash or your own specialty.

Top of page

WARM WILD RICE AND ROASTED VEGETABLE SALAD

Vinaigrette:

  • 2 Tbsp. white wine vinegar
  • 1/4 c. orange juice
  • 1/4 c. olive oil
  • 1 Tbsp. Dijon mustard
  • 2 tsp. minced fresh rosemary
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper

Salad:

  • 4 firm plum tomatoes, quartered
  • 2 small zucchini, sliced 1/4" thick
  • 2 medium red or yellow peppers, cut in 1" squares
  • 1 tsp. minced fresh rosemary
  • 1 Tbsp. olive oil
  • 2 c. warm cooked wild rice
  • 1/2 c. chopped prosciutto ham or other mild ham
  1. Whisk together vinaigrette ingredients; set aside.
  2. Heat oven to 450 degrees.
  3. Spray a 15" x 10" jelly-roll pan with nonstick cooking spray.
  4. In large bowl, combine tomatoes, zucchini, bell pepper and rosemary.
  5. Drizzle with olive oil; toss to coat.
  6. Spread in single layer in pan.
  7. Roast 15-20 minutes, or until crisp-tender and lightly browned.
  8. In large bowl, toss roasted vegetables with wild rice, ham and vinaigrette.
  9. Arrange on cooking platter lined with letuce.
  10. Garnish with rosemary sprigs, if desired.

4 main dish or 6 side dish servings.

"WILD" HARVEST BISQUE

  • 2 Small acorn squash
  • 4 Tbsp. butter or margarine
  • 1 Medium onion, chopped
  • 1 Medium tart apple, peeled, cored and diced
  • 1 Tbsp. curry powder
  • 1-3/4 c. chicken broth or stock
  • 1-1/4 c. half-and-half or milk
  • 2 c. cooked wild rice

Garnish

  • 1/4 c. sliced almonds, toasted
  • 1/4 c. minced fresh parsley
  1. Cut squash in half lengthwise, discard seeds; place cut-side down on waxed paper.
  2. In microwave, cook on high 8-10 minutes, until fork tender.  Let cook slightly; set aside.
  3. In large saucepan, combine butter, onion, apple and curry.  Cook 5-7 minutes, stir occasionally.
  4. In blender or food processor, combine squash and onion mixture; process until smooth.
  5. Return to saucepan, add broth, half-and-half and wild rice.  Stir to blend; cook until hot, but not boiling.
  6. Season with salt and pepper, if desired.
  7. Serve in warmed bowls; garnish with almonds and parsley.

4 - 6 servings.

Top of page

PEPPERONI PIZZA WILD RICE CAKES with TOMATO ROSEMARY SALSA

Salsa:

  • 1-1/2 c. diced plum tomatoes
  • 8 dried tomato halves packed in oil, drained and chopped
  • 1 tsp. minced fresh rosemary
  • 1/4 tsp. ground red pepper

Pizza Cakes:

  • 1-1/2 c. cooked wild rice
  • 1/2 c. chopped pepperoni
  • 1/2 c. chopped red onion
  • 1/2 c. find dry bread crumbs
  • 1/2 c. shredded mozzarella cheese
  • 1 tsp. Italian herb dressing
  • 2 eggs
  • 2 Tbsp. olive oil
  1. In medium bowl, combine all salsa ingredients; set aside.
  2. In large bowl, combine all pizza cake ingredients except oil; stir until well blended.
  3. Shape mixture into 4 cakes, each 1/2" thick.
  4. Heat oil in large skillet over medium heat.
  5. Add pizza cakes and sauté until golden brown on both sides, about 8 minutes total.
  6. Serve with Salsa.
  7. Garnish with Rosemary sprigs, if desired.

4 servings.

EASTERN EUROPEAN WILD RICE AND HAM SOUP

  • 4 c. chicken broth or stock
  • 1 large leek, white and pale green parts, sliced
  • 1 small smoked ham shank
  • 1-1/2 c. half-and-half
  • 1/2 tsp. caraway seeds
  • 2 Tbsp. dried dill weed (or 1/3 c. fresh, minced)
  • 3 c. cooked wild rice
  • salt and pepper
  • 1 Tbsp. butter
  • 2-3 Tbsp. non-fat sour cream
  • Fresh minced dill, optional garnish
  1. In large saucepan, bring broth, leeks and ham shank to a boil; simmer 40 minutes.
  2. Remove ham shank; cool and cut into bite-size pieces.
  3. To broth mixture, add ham, half-and-half, caraway seeds, dill and wild rice; salt and pepper to taste.
  4. Cook 15 minutes over low heat.
  5. Just before serving add butter and sour cream; stir to melt into soup and adjust seasonings.
  6. Garnish with fresh dill, if desired.

6-8 servings.

Top of page

EASY AND ELEGANT WILD RICE TROPICAL SALAD

Orange Poppy Seed Dressing:

  • 1 Tbsp. olive oil
  • 3 Tbsp. orange juice
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. honey
  • 1/4 tsp. poppy seeds
  • 1/4 tsp. celery seeds
  • 1/2 tsp. dijon mustard
  • salt, if desired

Salad:

  • 2 c. cooked wild rice
  • 1 11oz. can mandarin oranges
  • 1 8 oz. can crushed pineapple, drained
  • 1 kiwi peeled, sliced and quartered
  • 1/4 c. strawberries, chopped (optional)
  • 1/4 c. pecans, chopped
  • 2 Tbsp. scallions, finely chopped
  • Lettuce leaves (Boston, leaf or any combination for an attractive look)
  1. In medium bowl, mix dressing ingredients.
  2. Add all salad ingredients except lettuce leaves, toss.
  3. Arrange lettuce leaves on individual serving plates; top with salad
  4. Serve at room temperature or chill, if desired.

6 servings

WILD RICE & CHICKEN SALAD MEXICALI

Dressing:

  • 6 Tbsp. garlic flavored olive oil
  • 1/4 c. fresh lime
  • 1 tsp. ground cumin
  • 1 serrano pepper, seeded and chopped

Salad:

  • 2 c. cooked wild rice, chilled
  • 2 c. cubed cooked chicken, chilled
  • 1 c. grated sharp cheddar cheese
  • 1/2 c. coarsely chopped cilantro leaves
  • 1 red bell pepper, diced
  • 1 ripe avocado, seeded and chopped
  • Leaf lettuce for lining salad bowl
  1. In blender or food processor, combine dressing ingredients; blend until smooth.  Chill.
  2.  In large bowl, combine all salad ingredients except lettuce; add dressing and toss thoroughly.
  3. Line bowls with lettuce; fill with salad.

6 servings

HAM & WILD RICE CAKES

  • 4 c. cooked wild rice
  • 1 c. diced smoked ham
  • 1 c. frozen corn kernels, thawed
  • 1/2 c. sliced green onions
  • 3 eggs, beaten
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. dried rosemary
  • 1/4 tsp. freshly ground pepper
  • 1/8 tsp. cayenne pepper
  • 1 c. all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 c. milk
  • 2 Tbsp. butter or margarine.
  1. In large bowl, combine wild rice, ham, corn, green onions, eggs, sugar, salt, rosemary, ground pepper and cayenne pepper; mix well.
  2. In medium bowl, combine flour and baking powder; stir in wild rice mixture.  Stir in milk, adding more flour, if necessary, to make pancake-type batter.
  3. In large nonstick skillet, melt butter over medium-high heat.  Drop batter by 1/4 measuring cupfuls onto skillet; cook 4-5 minutes, until firm on bottom.  Turn and brown second side, 2-3 minutes.
  4. Serve with maple syrup or applesauce.

4 servings

Top of page

 

   

 

 

Homepage | About the IWRA | IWRA Newsletter | Board of Directors | Wild Rice History
Recipes |
IWRA Email | IWRA Members | Become a Member