Recipes

Creative ideas for tasty treats

Check out some of our recipes for new ways to use our products.

Minnesota State Grain

Basic cooking Methods – easy to prepare:

Stovetop 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 a 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 ½ 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

WILD RICE STUFFING

  • 1 Cup raw wild rice
  • 1 cup diced celery
  • ½ cup melted butter
  • ½ tsp. salt
  • ¼ tsp. sage
  • 3 cups chicken broth
  • ¼ cup minced onion
  • 4oz can mushrooms
  • ½ ssp. Pepper
  • ¼ tsp. thyme
Combine all ingredients. Makes about 6 cups, or enough, to stuff a 10lb turkey. Great with any wild game.

WILD RICE SALAD

  • 2 Cups cooked wild rice, chilled
  • 2 large unpeeled red apples, diced
  • 1 Tbsp. lemon juice
  • 2 Tbsp. brown sugar
  • 2 stalks celery, chopped
  • ½ cup plain non-fat yogurt
  • ¼ cup mayonnaise

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

WILD RICE CASSEROLE

  • ½ lb bacon (diced)
  • 1 cup celery (diced)
  • 1 medium onion (diced)
  • ½ green pepper (diced)
  • 1 cup wild rice
  • 1 can cream of mushroom
  • 1 can cream of chicken soup
  • 1 can mushroom
  • pimento (optional) adds color
  • 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
  • 3-4 lbs. chicken
  • 1 Tbsp. salt
  • 1-1/2 cups wild rice
  • 1 small onion (diced)
  • 1 cup celery (diced)
  • 1 cup green pepper (optional)
  • ¼ cup white wine (optional)
  • 3 cubes chicken bouillon
  • ½ cup flour
  • 1 cup water
  • 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 ½ cup flour and 1 cup water. Stir in half and half; heat thoroughly on low heat about 5 to 10 minutes. Serves 6

CINNAMON WILD RICE PUDDING

  • 2 cups cooked wild rice
  • ½ cup maple syrup
  • 1 tsp. vanilla
  • ½ tsp. cinnamon
  • Cinnamon and sugar
  • 2 cups hot half and half
  • 2 eggs
  • ¾ cup raisins
  • ¼ tsp. nutmeg
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

VP Wild Rice Company

Address
2731 E 2nd St
Superior, WI 54880

Phone
715-398-0607

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