Wild Rice Spoon Bread Recipes

THREE-GRAIN WILD RICE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, whole wheat flour, rye flour, oats, honey, butter, salt and 2 cups bread flour. Beat until smooth. Stir in wild rice and enough remaining bread flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat egg and cold water; brush over loaves. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

MINNESOTA WILD RICE BREAD

Steps:

• Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool.
• Preheat oven to 375 degrees F.
• Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
• Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
• Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.

WILD RICE SPOON BREAD

Steps:

• Butter a 13-by-9-inch baking dish.
• In a medium saucepan, cover the wild rice with the water, add a pinch of salt and bring to a boil.
• Cover and simmer over low heat, stirring occasionally, until just tender, about 20 minutes.
• Drain the rice.
• Preheat the oven to 350°.
• Melt 1 tablespoon of the butter in a large skillet.
• Add the onion and cook over moderate heat until lightly browned and just tender, about 4 minutes.
• Stir in the scallion and wild rice.
• Season lightly with salt and spread in the prepared baking dish.
• In a medium saucepan, bring the milk to a simmer.
• Gradually whisk in the cornmeal.
• Whisk over moderately low heat until thickened and bubbling, about 5 minutes.
• Scrape the mixture into a large bowl and let stand, stirring often, until warm. Whisk in the remaining 3 tablespoons of butter, the egg yolks and Parmesan, 1 1/2 teaspoons of salt and the baking powder.
• In a large bowl, beat the egg whites to firm peaks.
• Using a rubber spatula, stir one-quarter of the whites into the cornmeal mixture, then fold in the remaining whites until a few white streaks remain. Scrape the spoon bread over the wild rice.
• Bake in the center of the oven for about 30 minutes, or until puffed and golden.
• Let rest for 5 minutes before serving.
• Make Ahead
• The recipe can be prepared through Step 2 and refrigerated overnight.

WILD RICE BREAD

Steps:

• Put all ingredients into your bread maker as you do any other recipe.
• Make the dough in the bread machine through the first rise.
• After the first rise take it out and put it into two bread pans.
• Let it rise and then bake at 350 degrees for 33 minutes.

WILD RICE STUFFING BAKE

Steps:

• In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine the egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add the celery mixture, bread cubes and rice. , Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or a thermometer reads 160°.