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Recipes with wild rice

3 recipes that use wild rice, with photos, step-by-step instructions and cook times. The quickest, Wild rice salad, takes 60 minutes. It is most often cooked with celery stick, butter and chestnut mushrooms.

Run out of wild rice? Any long-grain rice, same amount.

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Wild rice stuffing

Canadian Thanksgiving falls on the second Monday of October, earlier than the American one, when the harvest is in, and in Ontario, Manitoba and the prairies wild rice often takes the place of bread in the stuffing. Wild rice is the seed of a native lake grass long harvested by First Nations, and it is nutty and chewy; here it is baked with buttery mushrooms, celery, onion, sage and tart dried cranberries, topped with toasted pecans. It is cooked in its own dish, never inside the bird, so it stays safe and vegetarian. Chef's tip: cook the wild rice until a few grains split open to show the white inside; underdone grains stay hard after baking.

100 minCanadianSides
by KrazyBadal 0 views

Wild rice salad

Manoomin, true wild rice, is hand-harvested by canoe by Anishinaabe families on the shallow lakes of northern Ontario and Manitoba in late summer, the grains knocked into the boat with cedar sticks. Its nutty, smoky taste is lovely cold in a salad with dried cranberries, toasted sunflower and pumpkin seeds and a light maple vinaigrette, the kind of dish brought to a feast or a summer potluck. Hand-harvested lake rice cooks faster than the black cultivated paddy rice, so check it early. A common mistake is cooking it until it splits wide open and turns mushy. Chef's tip: dress the rice while it is still warm so it drinks in the vinaigrette.

60 minCanadianSaladsVeganGluten free
by KrazyBadal 0 views

Minnesota wild rice soup

Wild rice is the seed of a lake grass that the Ojibwe people of northern Minnesota still harvest by canoe in late summer, and this creamy soup is on every lunch counter and church cookbook in the Twin Cities when the weather turns cold. The long black grains split open and turn chewy and nutty in a velvety broth with mushrooms, carrots and celery. Many versions add chicken; this one is vegetarian. Chef's tip: cook the wild rice separately and add it at the end, or it soaks up all the soup.

85 minAmericanSoups
by KrazyBadal 0 views

Goes well with wild rice