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Creamy Potato & Wild Rice Soup
6 strips bacon
1 small onion, chopped
2 C. washed and fully cooked Red Lake Nation Wild Rice
3 C. Chicken Stock
2 cans (10.75 oz.) Cream of Potato soup
2 C. half & half
½ C. sliced fresh mushrooms
2 C. shredded cheddar cheese
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Fry bacon in a 12 inch skillet 3-4 minutes or until crisp; remove from skillet, drain and crumble. In the same skillet, sauté onion & mushrooms in bacon drippings until transparent, drain.
Combine all ingredients (except cheese & half & half) in 3 quart saucepan or Dutch oven. Simmer about 20-30 minutes. Turn off heat and gently pour in half in half.
Note: RLNF made this recipe using Quick Cook Wild Rice & fat free half & half & cut the shredded cheese portion to 1 Cup with good results.
Submitted by: Nicole Good, Grade 10 RLHS
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Creamy Wild Rice and Chicken (Turkey) Casserole
6 c. cooked wild rice
3 c. cooked chicken (or turkey), diced
1 can cream of mushroom soup
8 oz. sour cream
1 stick butter
3 ribs celery, sliced
1 med. Onion, chopped
¼ # fresh mushrooms, sliced
1 or 2 cloves garlic, minced
1 tsp. salt
¼ tsp. pepper
Melt butter in large skillet. Sauté mushrooms and vegetables until tender. Stir in seasonings, sour cream and soup until combined. Put wild rice and chicken (or turkey) in a greased 3 qt casserole dish or 9 x 13 pan. Pour vegetable/sour cream mixture over the top of rice and mix until combined. Bake, covered, in 350 degree oven for approximately 35 to 40 min. Uncover and bake another 15 min.
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Wild Rice Bread by Polly Rohde
1 ½ C. Buttermilk
¼ C. Oil
¼ C. Honey
2 tsp. Salt
½tsp. Baking Soda
3 ½ C. Bread Flour (White)
½ C. Red Lake Nation Wild Rice Flour
¼ C. Wheat Germ
1 ¼ tsp. Yeast
4 tsp. Wheat Gluten
1 C. Red Lake Nation Soup Bits (Cooked & cooled to room temperature)
Place all ingredients, except wild rice, in bread machine according to manufacturer’s instructions. Set machine to “Basic Setting” and a 2# loaf size OR choose dough cycle. Add cooked wild rice after dough ball has formed. If using dough cycle, take bread dough out when machine signals if is finished and place in a greased loaf pan. Let raise in a warm place until doubled in size. Bake at 350 degrees for approximately 45 min. or until bread sounds hollow when tapped. Take out of pan and cool on rack.
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Wild Rice Pancakes with Apple Topping
1 batch Red Lake Nation Wild Rice Pancake Mix prepared according to package directions
Apple Topping
Squeeze of fresh lemon juice (appx. 2 tsp)
3 medium apples
2 Tbsp. butter
1/2 C. Red Lake Nation Maple Syrup
1/8 C. apple cider
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Combine peeled, cored & sliced apples with cider & lemon juice on low heat until apples are semi translucent & bubbling, add maple syrup & heat through. Turn off heat & add butter.
Prepare Pancakes according to package directions.
Makes 16- 4" pancakes & 2 cups topping.
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Wild Rice Stuffing
1 C. Red Lake Nation wild rice (any variety)
3 C. chicken broth
1 C. diced celery
1 medium onion, diced
1 # fresh sliced mushrooms
3/4 tsp. poultry seasoning
1 tsp. parsley flakes
1/2 tsp. salt
1/3 to 1/2 pkg. dry stuffing cubes
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Rinse rice in hot water.
Prepare rice with broth adding extra water as needed.
Sauté celery, onion and mushrooms in butter until tender, approximately 2 1/2 - 3 minutes.
Combine rice, vegetables, seasonings and stuffing cubes. Add more chicken broth if needed to moisten bread cubes. This will stuff a ten-pound turkey.
Also makes a wonderful side dish.
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Appetizer Meatballs with Wild Rice
Meatballs:
2 # lean ground beef
1 # bulk pork sausage
1 5oz. can evaporated milk
1 1/4 C. old fashioned oatmeal
1 3/4 C. cooked Red Lake Nation wild rice (any variety)
1/2 tsp. black pepper
3/4 tsp. garlic powder
2 tsp. chili powder
2 tsp. salt
2 large eggs
1/2 C. onion, chopped
Sauce:
3 C. ketchup
1 3/4 C. brown sugar
1 1/2 tsp. liquid smoke
1 tsp. garlic powder
3/4 C. chopped onions
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Mix all meatball ingredients together, shaped into one-inch balls.
Place in baking pan in single layers.
Combine sauce ingredients and pour over meatballs.
Bake at 350 degrees for 1 hour.
Makes approximately 9 dozen meatballs.
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Wild Bits and Basmati Pilaf
1 1/4 C. Red Lake Nation Wild Bits and Basmati™
4 C. chicken broth OR beef broth
1/2 C. butter 1/2 C. sweet onion, chopped
1/4 C. green pepper, chopped
1/4 C. red pepper, chopped
1/2 C. carrot, grated
1 C. fresh mushrooms, sliced
1/4 C. sliced almonds, toasted
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Rinse rice thoroughly. Prepare rice using broth. Sauté all vegetables and mushrooms in butter until tender. Combine with rice. Sprinkle toasted almonds over rice and serve. Serves 5 to 6.
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Maple Fudge
2 C Sugar, granulated
1 C. Red Lake Nation Maple Syrup
1/2 C. Heavy Cream
2 tsp. Butter
1 C. chopped nuts, optional
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Combine all ingredients in a medium saucepan. Cook and stir over medium high heat until boiling. Clip candy thermometer to side of pan, cook and stir over medium heat, until syrup reaches temperature 238F (155C) on candy thermometer (soft ball stage) 25 to 35 minutes. Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes.
Remove candy thermometer and beat mixture with wooden spoon until color lightens and fudge begins to quickly set. Quickly press into well greased 8 inch square pan. Make in squares before fudge sets. When firm, cut into squares. Makes 20 to 25 pieces.
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Mexicali Wild Rice Casserole
2 C. cooked wild rice
1 can (17 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies, drained
2 C.(16 oz.) mild salsa
1 C. grated Monterey jack cheese
Tortilla chips
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Combine cooked wild rice with corn and chilies and spread in a lightly oiled 7x11” casserole dish. Spread salsa over this and sprinkle with cheese. Cover and bake at 350 degrees for 30 minutes. Serve with a basket of warm tortilla chips. Serves 4 as a main dish casserole.
This is a great vegetarian dish that is low in cholesterol!
Recipe provided by Minnesota Cultivated Wild Rice Council
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