Northwoods Wild Rice Recipes

NORTHWOODS WILD RICE

Steps:

• Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.

NORTHWOODS WILD RICE SALAD

Steps:

• Cook wild rice according to package directions. Cool completely., In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine., Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.

NORTHWOODS WILD RICE SOUP

Steps:

• In Dutch oven, saute onion, shredded carrot and celery for a few minutes, or until softened. If necessary, cover and simmer for a few minutes so the veggies can soften without browning.
• Add half & half, broth, sherry, cooked wild rice, chicken, ham, salt & pepper. Simmer for 15-20 minutes to meld flavors.
• In small bowl, stir together flour and melted butter. Stir into hot soup. Continue cooking, stirring occasionally, until thickened (5-10 minutes.) If desired, top with toasted almonds and an additional drizzle of Sherry or Marsala. Enjoy!

NORTHWOODS WILD RICE

Steps:

• Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon.
• For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350 degrees F for 20-30 minutes.

NORTHWOODS WILD RICE SOUP

Steps:

• In a deep, heavy-bottom pot, combine all ingredients except flour and water.
• Cook over medium heat, stirring occasionally, until heated through (20 min).
• In small bowl whisk together flour and water.
• Add slowly into hot soup, stirring constantly to avoid lumps.
• Continue cooking, stirring occasionally, until thickened (5-10 minutes).

SLOW-COOKER NORTH WOODS WILD RICE SOUP

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
• Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
• Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
• Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

NORTHWOODS WILD RICE

Steps:

• Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon.
• For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350 degrees F for 20-30 minutes.