VP Wild Rice Company

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Minnesota State Grain

Basic cooking Methods easy to prepare-

Stove top Method

Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water salted to taste, in a heavy saucepan. Return water to boil; stir. Reduce heat and simmer covered for 50-60 minutes or just until kernels puff open. Uncover and fluff with a table fork. Simmer 5 additional minutes. Drain any excess liquid. For chewier texture cook less time. Yield: 3-4 cups cooked rice.

Oven Method

Wash 1 cup uncooked wild rice thoroughly. Combine with 2 cups water in a covered 2 quart casserole. Cover and bake at 350 degrees for 1 hour. Check wild rice, add more water if needed and fluff with a fork. Continue baking for hour. Wild rice should be moist not dry. Yield: 3-4 cups cooked wild rice.

Microwave Method

Wash 1 cup uncooked wild rice thoroughly. Combine 3 cups water in a covered 2-quart glass casserole. Microwave on high for 5 minutes. Microwave on MEDIUM (50% power) for 30 minutes. Let stand for 10-15 minutes; drain. Yield: 3-4 cups wild rice.

For additional flavor with any of these methods, cook in chicken or beef broth



1 Cup raw wild rice              3 cups chicken broth

1 cup diced celery                cup minced onion

cup melted butter           4oz can mushrooms

tsp. salt                              ssp. Pepper

tsp. sage                             tsp. thyme

Combine all ingredients. Makes about 6 cups or enough to stuff a 10lb turkey.  Great with any wild game.



2 Cups cooked wild rice, chilled

2 large unpeeled red apples, diced

1 Tbsp. lemon juice

2 Tbsp. brown sugar

2 stalks celery, chopped

cup plain non-fat yogurt

cup mayonnaise

Toss apples with brown sugar and lemon juice. Stir in celery and rice. Blend together yogurt and mayonnaise. Toss with salad ingredients and chill.


lb bacon (diced)                          1 can cream of mushroom

1 cup celery (diced)                       1 can cream of chicken soup

1 medium onion (diced)               1 can mushroom

green pepper (diced)                 pimento (optional) adds color

1 cup wild rice                                 Accent and seasoned salt

Wash wild rice and place in boiling salted water. Boil about 20 minutes or until partially done, drain. Fry diced bacon; pour off grease as necessary. Leave enough grease to sauté onions, celery and green pepper, add when bacon is nearly done. Add drained wild rice along with remaining ingredients and mix well. Place in casserole, adding water to cover. Place in medium oven (350 degrees) for approximately one hour. Serves 6

Optional: Chopped chicken can also be added





Creamy Wild Rice Soup


14 cups water                                1 cup green pepper (optional)

3-4 lbs. chicken                              cup white wine (optional)

1 Tbsp. salt                                     3 cubes chicken bouillon

1-1/2 cups wild rice                      cup flour

1 small onion (diced)                    1 cup water

1 cup celery (diced)                       1 pint half and half

Combine water, chicken and salt in large kettle. Cover and simmer 1-1/2 hours until meat is tender. Remove chicken and strain. Add chicken bouillon to broth. Add wild rice to liquid and simmer 30 minutes. Add onion, celery and green pepper; simmer an additional 15 minutes. Season with salt and pepper. If desired add white wine. Bring liquid to boil and thicken with cup flour and 1 cup water. Stir in half and half; heat thoroughly on low heat about 5 to 10 minutes. Serves 6


2 cups cooked wild rice               2 cups hot half and half

cup maple syrup                       2 eggs

1 tsp. vanilla                                  cup raisins

tsp. cinnamon                            tsp. nutmeg

Cinnamon and sugar

Combine all. Turn into a 1-1/2 quart casserole. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 1 hour or until set. Serve warm or chilled. SERVINGS 8-10