4 c. cooked wild rice
1 large onion, chopped
3 tbsp, butter
salt and pepper to taste
Saute onions in butter until tender. Toss in cooked wild rice . Season to taste, Wild rice may be cooked in chicken or beef broth instead of water.
1 1\2 c.cooked wild rice
4 Large red tomatoes
3 green onions with tops chopped fine
3 tbsp. fresh chopped basil
2 tsp. olive oil
3\4 tsp. garlic salt
Cut 1 inch slice off the top of the tomato. Scoop out inside pulp, Chop tomato pulp, drain excess liquid. Combine with cooked Wild Rice , basil , olive oil and garlic salt, tossing lightly. Fill tomato shells with rice mixture. Replace top slices of tomato if desired . Serve on lettuce leaves. Baby shrimp or crab flaked may be added to filling also. Serves 4
2 c. cooked Wild Rice
2 lbs, boneless round steak
1/4 c. onions, chopped
4 tbsp oil
1/4 c. parsley, chopped
2 tbsp, flour
1/2 c. tomato juice
Cut steak into 4 long pieces, 1/4 inch thick. Flatten steaks . Brown onions in oil . Add flour, tomato juice, salt and pepper to taste. Cook until well blended, Add cooked Wild Rice and parsley. Heat thoroughly, Place 1/2 cup Wild Rice mixture on each piece of steak. Roll up and secure with tooth picks or skewers, Brown rolll on all sides in 2 tbsp oil , Transfer to baking dish. Add small amount of water. Bake at 350 degrees for 1 hour or until meat is cooked through. Serves 4
1/2 c. Wild Rice unprepared
1 1/2 c. canned salmon, drained or fresh cooked
1/2 c. bread crumbs
1 can tomatoes
2 eggs beaten
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/4 lbs butter
1 tsp. flaked parsley
2 tbsp. lemon juice
salt and pepper to taste
Prepare Wild Rice according to basic preparation. Drain well, Break salmon into small chunks. Saute onions, green pepper and celery in butter until just tender . Mix all ingredients and place into greased loaf pan and bake at 325 degrees for about 1 hour.
2 c. cooked Wild Rice
1 lbs ground beef
1 egg
1/2 c. tomato soup
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 onion chopped
1\2 tsp. dry mustard
Mix all ingredients. Pack into greased loaf pan. Cover with strips of bacon. Bake at 350 degrees for 1 1/2 hour. serves 4
1 1/2 c. Wild Rice
1 1/2 tsp. salt
6 c. water
3/4 c. thinly sliced green onion
1 large rib celery, diced 3/4 c.
1/2 c. slivered almonds, toasted
3 tbsp. olive oil
3 tbsp. safflower oil
3 tbsp. white wine vinegar
3 tbsp. fresh thyme or 1 tbsp dried crushed
1 tbsp. fresh rosemary or 1 tsp. dried crushed
1\2 tsp. salt
1\4 tsp. pepper
a little fresh dill
Rinse Wild Rice under running water in a strainer or bowl of water, drain. Place Wild Rice in heavy saucepan with salt and water. Bring to a boil ; simmer, covered, until kernels are open and tender (55-60) min. Rinse under cold water ; drain well. Transfer to large bowl, stir in green onion , dill, celery and almonds. In small bowl , whisk oil into vinegar 1 drop at a time; stir in thyme, rosemary, salt and pepper. Pour over rice mixture, toss lightly serve chilled makes 12 1/2 cup servings
6 tbsp. butter
1 tbsp. minced onion
1/2 c. flour
3 1/2 c. chicken broth
2 generous c. cooked wild rice
1/2 tsp. salt
1 c.half and half
2 tbsp. dry sherry
a little chopped dill and parsley
In a heavy saucepan melt butter and saute onions. Blend in flour slowly and gradually stir in chicken broth. Bring to a boil stirring constantly , continue boilling gently for about a minute . Add salt and cooked Wild Rice and simmer for a few minutes longer. Add sherry. The sherry is optional. Serves 5
4 c. cooked Wild Rice
2 tbsp. butter
2 tbsp. onion chopped
2 tbsp. flour
1/2 tsp. salt
1 c. milk
1/2 c. dairy sour cream
6 broccoli stalks, halved lengthwise
1 c. shredded cheddar cheese
6 slices bacon, chopped and browned remaining
Drain prepared Wild Rice well. Melt butter and saute onion until tender. Sprinkle in flour and salt, stirring and cooking over low heat until slightly thickened. Fold sour cream into mixture and blend into cooked Wild Rice. Steam broccoli until just tender, Drain. Layer half of Wild Rice in bottom of lightly buttered shallow casserole 7 x 11 inch. Alternate flowered end and loward sides of casserole, cut side down on top of Wild Rice. Spoon remaining Wild Rice down centre of broccoli. Sprinkle cheese over centre of Wild Rice and sprinkle browned bacon over top of casserole. Cover and refrigerate until ready to cook. Bake at 350 degrees about 30 minutes covered. Uncover and bake 10-15 minutes more. serves 6