Red Lake Nation Foods - Our Recipes

We are always looking, cooking and trying new things with all of our products in an effort to make each dining experience unique with traditional flare. The following recipes are some of out greatest hits at local food shows. If you have any recipes you would like to find or share, please contact us for information!

 

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A Taste of Red Lake Cook Book
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CKBK - A Taste of Red Lake Cook Book

Order your own beautiful 120 page copy, loaded with recipes, stories & color artwork compiled by students, friends & families of Red Lake High School. See our Recipes section for recipes from this book. 

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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

 

Instructions

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

 

 

 

 

 

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. 

 


 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)
  
Instructions
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.

 


Wild Rice Stuffed Peppers

Chicken Wild Rice Casserole - just like the classic soup but in casserole form, topped with golden buttery bread cubes.

 

  • 1/2 C. Red Lake Nation Wild Rice, cooked 
  • 4 Tbsp. butter
  • 1/4 C. diced red bell pepper
  • 1/4 C. diced yellow bell pepper
  • 1/4 C, diced orange bell pepper
  • 1/4 C, diced green onion
  • 1 C. vegetable stock
  • 1 C. bread cubes, dried
  • 1  Tbsp. fresh sage, chopped or 1 tsp poultry seasoning
  • 3 bell peppers, halved & seeded
  • 4 oz. light cream cheese
  • 1 Tbsp. light sour cream
  • 1/4 C. Parmaesan cheese, shredded

Instructions

 
 
  1. Preheat the oven to 350 degrees. Chop the onion & bell peppers. 
  2. Melt butter in saute pan on stove  & saute onions & peppers until tender crisp. Add stock, bring to boil over medium heat. 
  3. Remove from heat, add breadcubes & seasonings.Toss all together to make a stuffing.
  4. Add softened cream cheese, Parmaesan cheese. Mix well. Stuff pepper halves with this mixture, sprinkle with additional Parmaesan cheese for garnish & bake for 45 minutes or until browned on top & pepper is cooked through. Top with salt, pepper, and/or parsley for a pop of green color.

 


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

 

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.


Easy Parmesan Garlic Bannock 

1- 16 oz. bag Red Lake Nation Foods Traditional Bannock Mix

1-11/4 C. water

1 C. shredded parmesan cheese,divided

2 tsp. garlic powder

1 tsp. italian seasoning

2 tsp. dried parsley, plus extra for garnish

Instructions

Preheat oven to 375 degrees. Mix 1/2 C. shredded parmesan with spices in a small bowl. Mix Bannock Mix with water according to package directions. When soft dough forms add cheese & spices & pressw into a 9-10" baking pan. Sprinkle remaining cheese & some dried parsley on top of dough. Bake for 20-35 minutes, until top is light gold & crisp. Serve warm with butter or float pieces of cooked bannock as "dumplings" in cooked soup or stews. Great with spaghetti! 

 

 

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

 

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.


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

 

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.


Wild Rice Cranberry Bread

Ingredients

2 1/2 cups bread flour

1/2 cup whole wheat flour

1 pkg (2 1/4 tsp) active dry or instant yeast

2 tsp salt

1 1/4 cups water, room temperature

2 Tbsp molasses, room temperature

1 Tbsp olive oil

1 cup wild rice, cooked and cooled

1/2 cup dried cranberries, chopped

2 Tbsp unsalted butter, melted and cooled

Instructions

Whisk together flours, yeast and salt.  Add water, molasses, and olive oil.  Mix until a shaggy dough forms, then knead until dough is smooth and elastic, about 7-8 minutes.

Add cranberries and wild rice; knead until evenly distributed throughout.  Transfer dough to a lightly oiled bowl and toss to coat entire ball with oil.  Cover with plastic wrap and place in a warm area to rise for about 1 1/2 hours or until doubled in size.

Spray a loaf pan lightly with oil.  Lightly deflate the dough and place entire dough ball in loaf pan.

Cover with a oiled pieces of plastic wrap and let rise against for about an hour. 

Meanwhile, preheat oven to 375 degrees F.  Brush the top of your loaf with melted butter and bake until golden brown for about 45-50 minutes.

Let loaf cool in pan for about 30 minutes then remove and cool completely on wire rack.

 


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

 

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.


Small Batch Wild Blueberry Lime Jam

Makes 2- 8 oz jars or 1 pint. 

Ingredients: 

4 C. wild blueberries

1 C. granulated sugar

zest of 2 limes (you could also use lemons) 

1/4 C. lime juice

pinch of salt

Instructions: 

Rinse fruit and pat dry. In a medium saucepan combine berries, sugar, salt, lime juice & zest. 

Cook over medium heat until it reaches a low boil. Stir constantly. Mash fruit up using an immersion blender or potato masher. (I used a masher as I like my jam chunky).  Allow to simmer for 25-30 minutes. Ladle into sterilized 8 oz jars and cover. with clean lids & bands. Process in a water bath for 10 minutes. You can also keep this jam in the fridge without water bath processing, but be sure to  consume within 14 days. 

 

 


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

Instructions

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.

 

 


Harvest Naboob (Soup) 

3 qts. Chicken Stock 

2 Chicken breasts

1 medium onion, chopped

3 cloves garlic, minced

1 Tbsp. olive oil

1 tsp. poultry seasoning

3 stalks celery, chopped

2 tsp. fresh ginger, minced

2 bay leaves

1 large sweet potato, diced into 1" cubes

6 Cups cooked Red Lake Nation Foods Wild Rice, any variety, prepared according to package directions

2 Cups frozen corn

Salt & pepper to taste

1 Cup almond milk mixed with 1 Tbsp. of flour (optional)

 

Heat 1 Tbsp. olive oil in 6 qt. stock pot. Add onion, celery, poultry seasoning, ginger & garlic. Cover & lightly sweat. Add chicken breasts whole & saute all until fragrant, about 5 minutes. Add chicken stock, bay leaves, sweet potato and simmer for 2 hours covered. Remove chicken breasts, shred with two forks & add back to pot. Add frozen corn & wild rice. bring back to low boil, heat through. Check potato chunks. When they are fork tender, soup is done.Turn off heat & add 1 cup of almond milk with 1 Tbsp of flour whisked in for a light creamy flavor, if desired. Season with salt & pepper to taste. Remove bay leaves before serving. This soup is even better the next day! 

Note: We also tried this soup adding a diced red potato (1" chunks)  & it came out really good too, so you can be creative with your veggies you add & still get good results!