Fun recipes to try!
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To cook wild rice on stove top: (yields about 5 cups) Put one cup of rinsed and drained rice, 3 cups of water, and 1tsp salt in a saucepan. Bring the water to a boil, cover, and then let it simmer for about 45 minutes. The rice should be tender. |
Wild Rice Soup 2 cups cooked wild rice, 2 tbs butter, 1 tbs minced onion, 1/4 cup chopped celery, 1/4 cup flour, 4 cups chicken broth, 1 can mushrooms, 1 cup cream, 1 cup cream, parsley or chives |
Melt butter and sauté onion and celery. Blend in flour. Add broth, stir until thick. Stir in cooked rice and salt. Simmer 5 min. Add mushrooms; blend in cream and sherry (opt.). Heat to serving temp. Garnish with parsley and chives. |
I started by cooking the raw wild rice grains that I had. I then chopped up some carrots, onion, celery, and potatoes and then sautéed them in a pan with butter and pepper. Next I added the flour and broth (I used vegetable broth because I'm a vegetarian but chicken broth would work just fine as well). Then I let that simmer for a while as I stirred. Lastly the wild rice, mushrooms, and salt were added. Feel free to try out different meats in the soup or other vegetables- anything you have on hand works! |
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Wild rice muffins 1 cup cooked wild rice, 1/2 tsp salt, 3 tsp baking powder, 2 eggs, 1 cup milk, 5 tbs melted shortening, 1.5 cups flour, 2 tsp sugar |
Beat cooked rice with milk, eggs, and shortening. Sift dry ingredients into batter; mix lightly. Bake in greased muffin cups and 400 degrees F for 25 min |
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I started by melting some shortening and adding the wild rice, eggs, and milk. Then I added all the dry ingredients. I decided to add some walnuts and craisins to mine too just to make them a little more fun. Some shaved carrots and orange zest sounded good to me too but I'll have to wait until next time to try out that variation! |
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