Crock Pot – Wild Rice Soup

¾ cup wild rice, uncooked
7-10 slices crumbled bacon and/or cooked chicken
1 can mushrooms, drained
1 cup half & half
4 chicken flavored bouillon cubes
2 tablespoons butter
1 can cream of mushroom soup
4 cups water
Celery to taste

 Cooking Time: Cook in crock pot on high for four hours.

Fruited Wild Rice Stuffing – 6 cups stuffing

3 cups cooked wild rice
1 cup bread crumbs
½ cup raisins
½ cup chopped walnuts
1 apple, pared & chopped
½ cup butter, melted
¼ cup orange juice

Cooking Instructions:
Cook wild rice as directed using 1 cup wild rice and 3 ½ cups water.
Combine cooked, drained rice with all of the remaining ingredients.
Use as stuffing for game birds, turkey, capon or chicken, or turn into
buttered 2-quart casserole.
Bake at 325 degrees for 1 ½ hours, covered.

Note: This makes enough stuffing for a 10-pound turkey.
You may also use it as a base for baked chicken or turkey breast,
or to fill boned, pounded chicken breasts.

Wild Rice Pancakes

3 eggs (separated, if desired)
1-1/2 cup milk
1 tbsp. lemon juice
2 tbsp. melted butter
1-1/2 cups flour
1/2 tsp. sugar (optional)
1/2 tsp. baking powder
1/2 tsp. salt (optional)
1/2 tsp. baking soda
1 cup cooked Wild Rice

Beat eggs in a large bowl or pitcher. (If separating eggs, beat egg yolks.)
Add milk, lemon juice, and melted butter.
Add flour, salt, baking powder, baking soda, and Wild Rice.
Stir just to blend. (Fold in stiffly beaten egg whites.)
Bake on lightly greased griddle over medium heat (375 degrees).
Turn and cook until done.

Wild Rice Salad

1 cup raw Wild Rice
2 cups diced cooked chicken
1-1/2 cups halved green grapes
1 cup sliced water chestnuts, drained (or pineapple)
1/3 cup chopped red onion
3/4 cup light mayonnaise
1 cup roasted cashews (or walnuts)
lettuce leaves

Cook Wild Rice by bringing 3 cups salted water to a boil in a heavy pan.
Stir in Wild Rice, cover, and reduce heat to a simmer.
Cook thoroughly about 45 to 60 minutes until kernels pop open and water is absorbed.
Drain and cool rice to room temperature.
In a large bowl, gently stir together cooked Wild Rice, chicken cubes, grapes,
water chestnuts, onion, and mayonnaise.
Cover and chill.
Just before serving add cashews and adjust seasonings to taste.
Serve on lettuce leaves.
Serves 6.

Wild Rice Creamy Protein Pie

1-1/2 cups cooked Wild Rice
1 cup kidney beans
1 tbsp. butter
1 cup onion chopped
2 eggs
1 cup milk
1 cup grated cheese
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. Tarragon (optional)

Saute onion in butter until very soft. Set aside. Beat milk into eggs.
Stir in cheese, salt, Worcestershire sauce and optional tarragon.
Mix in sauteed onion, add 1-1/2 cups cooked Wild Rice and beans.
Oil a 10″ pie tin and pour ingredients into it.
Bake at 325 degrees for 25-30 minutes, or until custard has set.
Let stand 10 minutes before serving. Serves 8.

Easy Slow Cooker Pilaf

1 cup Wild Rice
8 oz. mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 cans beef bouillon
1 tsp. salt
1 cup water
1 tsp. oregano

Saute mushrooms and onions in butter in a skillet.
Mix all ingredients in crock pot.
Cook on high for 3 hours or until liquid is absorbed.
Stir to fluff. Serves 4.

Wild Rice Pudding

2 cups cooked Wild Rice
2 eggs
1 cup milk
1 tsp. vanilla
1/3 cup honey
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. lemon rind
1/2 cup raisins or chopped dates
1 cup grated apple or sliced fresh peaches (optional)
1/2 cup chopped nuts (optional)
1 cup yogurt, sour cream or heavy cream

Beat eggs, milk, vanilla, and honey together in a blender.
Combine with Wild Rice, spices, raisins or dates and optional fruit and nuts.
Spread into a buttered 8″ casserole dish and bake 25 minutes in a preheated 350 degree oven.
Stir well every 8-10 minutes during baking.
Remove from oven after 25 minutes. Pudding will solidify as it cools.

After 10 minutes of cooling, stir in yogurt, sour cream or heavy cream. Serves 4-5.

Wild Rice Stuffed Peppers

3 large bell peppers, halved through the stem and with seeds removed
2 cups cooked Wild Rice
2 eggs
1 tomato, peeled and chopped
1/4 cup finely chopped onion
2 tbsp. dried parsley
3/4 cup chopped almonds
1/2 tsp. Worcestershire sauce
1/2 tsp. basil
1-1/2 cup grated cheese

Boil 4 cups water in large saucepan. Drop in 2 pepper halves and boil for 2 minutes.
Remove with slotted spoon and cool immediately in a bowl of cold water.
Repeat with remaining pepper halves.
Mix together remaining ingredients, reserving 1/2 cup cheese.
Adjust seasonings to taste with salt and pepper.
Fill pepper halves with Wild Rice mixture.
Bake in a shallow baking dish, uncovered, for 35 minutes at 375 degrees.
Sprinkle reserved cheese on top.
Serves 6.

Wild Rice Casserole

This makes enough to serve a party of 12 to 16. For family meals, prepare and freeze for later use.

2 cups raw Wild Rice
4 cups water
2 tsp. salt
2 lbs. lean ground beef
1 lb. fresh mushrooms
1/2 cup chopped celery
1 cup chopped onion
1/2 cup butter
1/4 cup soy sauce
2 cups dairy sour cream
2 tsp. salt (or less)
1/4 tsp. pepper
1/2 cup slivered almonds (save some for garnish)

Gently cook Wild Rice in water and 2 tsp. salt (covered) for 45 minutes. Drain if necessary.
Brown ground beef. Rinse mushrooms, cut off tips of stems,
slice caps and saute with onions and celery in butter for 5 minutes.
Combine soy sauce, sour cream, salt and pepper.
Add cooked Wild Rice, beef, onion, mushrooms, and celery mixture and almonds.
Toss lightly. Place mixture in lightly greased, 3 qt. casserole.
Bake in moderate oven (350 degrees) for about 1 hour covered. Stir several times.
Garnish with reserved almonds. Serves 12-16 people.

Turkey Wild Rice Stuffed Casserole

2 cups cooked Wild Rice
1 cup cooked, cubed turkey
1/2 cup celery, chopped
1/4 cup onion, chopped
1 tsp. lemon juice
1 tbsp. parsley
1/2 cup bread crumbs
1 cup white sauce or 1 can cream of chicken soup
1/8 cup white wine (optional)
1/2 cup sliced almonds for garnish

Mix all ingredients, adjust seasonings. Place in buttered casserole.
Garnish with almonds. Bake at 350 degrees for 30 minutes.

Wild Rice Filling for Omelets

2 cups cooked Wild Rice
1 can mushroom pieces, drained
1 small onion, chopped fine
1 stalk celery, chopped fine
1/2 green pepper, chopped fine
2 strips bacon, cooked and crumbled
1/8 tsp. sage
3 tbsp. butter or margarine

Saute mushrooms, onions, celery, and green pepper in butter or margarine until crunchy-tender.
Add sage, Wild Rice and bacon; stir to blend flavors until heated through.
Serve with omelet or as a side dish. Serves 6-8.