Methods of cooking Wild Rice.
Wild Rice Blends.
Wild Rice Recipes.
History of Wild Rice:
Wild Rice is the first successful attempt in more than 3000 years to domesticate a wild grass species into a domesticated cereal crop. Wild Rice which was hand harvested from natural stands, was the staple food of the North American Indians for centuries.
A. E Jenks author of “The Wild Rice Gathers of the Upper Great Lakes” wrote, “The most princely gift which North America gave her people was Wild Rice”…and with the arrival of the pioneer fur traders in the Great Lakes area of North America, Wild Rice was the chief sustenance of the traders.
Methods of cooking Wild Rice
1 Stovetop Method:
Combine 1 cup of Wild Rice with 3 cups boiling water, in a saucepan. Return water to boil, reduce heat and simmer covered for 40 to 45 minutes. For chewey texture cook for less time and drain excess liquid. For added flavour, stir in 1 tablespoon butter or margarine, fluff with fork before serving. Yields 3 cups cooked Wild Rice.
2 Oven Method:
Combine 1 cup Wild Rice with 3 cups boiling water in a 2.5 litre casserole dish. Cover and bake at 175’C for 45 minutes. Check and add more water if needed, drain any excess liquid and fluff with fork before serving. Yields 3 cups cooked Wild Rice.
3 Microwave Method:
Combine 1 cup Wild Rice with 3 cups boiling water in a 2.5 litre microwave proof bowl. Microwave on high for 5 minutes, then on 50% power for 40 minutes,drain if necessary. Optional: to stir in a tablespoon of butter or margarine. Fluff with fork before serving. Yields 3 cups cooked Wild Rice.
4 Quick Steep Method:
This method only partly cooks Wild Rice and should only be used in those recipes where specified. Combine 1 cup Wild Rice with 3 cups boiling water, return to boil for 5 minutes. Remove from heat, cover and let stand for 20 to 30 minutes in same water. Drain and fluff with fork. Use as directed in selected recipe.
2 Types of Wild Rice
1/ Dark Wild Rice:
The most commonly found form when purchasing a pure product, characteristics are a shiny black grains, and absence of thin or brown grains. This grade typically has a 40-45 minute cook time, and has a better presentation than scarified grades.
2/ Scarified Wild Rice:
Most commonly found in pre packed Rice and Wild Rice blends. This grain is of a duller appearance; some grains may appear a brown colour. Some of the waxy bran layer on this grain has been scratched away to allow water to penetrate faster when cooking, this effectively reduces the cooking time by half, about 20-25 minutes.
All recipes in this book recommend Dark Wild Rice.
Long grain Brown and Wild Rice is the most popular of all the Wild Rice blends. The use of parboiled rices is recommended in most blends because of its enhanced cooking and nutritional qualities. 1 cup Sunbrown Quick * and 1/2 cup Wild Rice.
Cook Sunbrown Quick as directed, and cook Wild Rice separately. Then mix rices together. A desert spoon of margarine can be added.
1 cup Sungold* and 1/3 cup Wild Rice. Cook Sungold as directed, cook wild rice separately, then blend together. Margarine or butter can be added as well as a handful of chopped dried apricots and a can of champinions. Warm again before serving.
1 cup Long grain White Rice – Sunlong* and 1/3 cup Wild Rice. Cook each rice as directed, drain well and blend together gently, season to taste.
Sunbrown Quick* and Sungold* are registed Trademarks of Ricegrowers Co-operative Limited, Yanco Av. Leeton N.S.W.
1 Cup cooked wild rice, 2 Cups cooked rice (Long grain White brown), 6 Chinese dried mushrooms, 400g baby corn drained, 1/4 Cup oil, 3 eggs lightly beaten, 1 red onion, chopped 2 cloves garlic crushed, 2 small red chillies seeded and finely chopped, 1 red capsicum finely sliced, 1 tablespoon curry paste, 1kg cooked medium prawns shelled, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon chopped fresh coriander.
Rinse & drain rice well. Soak mushrooms in warm water for 20 minutes. Drain & finely slice. Cut corn into quarters. Heat 1 tablespoon of oil in wok, add eggs, stir uncooked egg to outside edge of wok, cook until firm. Remove from wok, roll up firmly & cut into thin slices. Heat remaining oil in wok, add onion, garlic & chilli and stir-fry 30 seconds. Add capsicum & curry paste, stir-fry 2 minutes. Add rice, prawns, sauces & coriander, stir-fry until heated through. Fold through omelette slices & serve.
2 tablespoons butter/marg, 1 small onion chopped finely. 1/4 cup plain flour, 4 cups chicken stock (or 6 cubes with 4 cups water), 1/2 cup wild rice, 1 medium carrot grated, 3 tablespoons slivered almonds, 1 cup milk, 3 tablespoons dry sherry (optional), fresh parsley or chives chopped, salt & freshly ground pepper.
Combine 1/2 cup wild rice & 2 cups water & cook. Drain any excess water. Melt butter in saucepan, saute onion until tender, blend in the flour, then gradually add the stock. Cook, stirring constantly until mixture thickens slightly. Stir in cooked wild rice & season to taste. Add carrot & almonds, simmer about 5 minutes, blend in the milk and sherry, heat to serve.
SERVES 4 – 6.
1 1/2 cups cooked Wild Rice, 8 cups chicken stock, 1 whole chicken breast deboned, 3/4 cup snow pea pods, 18 carrot curls*, 2 teaspoons ginger juice (press through a garlic press).
Poach chicken breast in the stock, remove the breasts and allow to cool. Cut into strips. Poach snow peas in stock until tender, about 6 minutes, remove from stock. Poach carrot curls for about 1 minute, remove from stock and let cool, remove picks. Strain chicken stock through cheese cloth . Add ginger juice to stock and season to taste. Reheat stock, meanwhile, arrange wild rice and chicken in bottoms of 6 soup bowls. Divide snow pea pods between bowls and then divide the stock between the bowls, pouring slowly into the sides of the bowls. Arrange 3 carrot curls in the centre of each serving and serve immediately.
* To make carrot curles: large thick carrots are best. Peel carrots with a vegetable parer, cut wide thin slices down the length of the carrot. Roll slices around index finger and fasten with tooth pick.
250 gm mince steak, 4 cups water, 1 1/2 cup Steeped Wild Rice, 1 teaspoon salt, 1 cup grated carrot, 1/3 cup finely chopped onion, 1 teaspoon pepper.
Brown steak in large saucepan with a little vegetable oil, add remaining ingredients, and bring to boil. Cover and simmer for 30 minutes.
Makes 4 serves.
50g margarine, 1 onion finely sliced, 1/2 teaspoon saffron, 1/3 cup wild rice, 2/3 cup rice (long grain white, brown if preferred), 1 cup orange juice, 1 cup chicken stock, 6 fresh sage leaves cut into strips, 1 sprig rosemary – leaves removed from stalk, salt & freshly ground pepper to taste.
For The Chicken: 3/4 cup orange juice, 30g margarine, 1 tablespoon honey salt & freshly ground pepper, 4 chicken breast fillets or maryland pieces. Garnish with orange julienne.
RICE: Melt margarine in saucepan, add onion, saffron & cook until onion is soft – add rice & wild rice. Cook 1 to 2 minutes, add orange juice & chicken stock, sage & rosemary – season with salt & pepper. Stir & bring to boil, simmer gently with the lid on for 30 to 35 minutes – keep warm.
ORANGE CHICKEN: Mix orange juice, margarine & honey in a saucepan, heat & mix well. Place chicken pieces in a baking dish & pour over orange juice; bake in a moderate oven 180′ for 20 to 25 minutes, basting frequently with the orange mixture. When cooked, remove chicken from the pan & reserve juice.
TO SERVE: Spoon orange rice on to a heated platter, arrange chicken pieces over rice, pour over any remaining sauce & garnish with orange julienne.
Side Dishes: Toss cooked Wild Rice with butter and seasonings, or with saute’d mushrooms or toasted almonds and use to accompany red meat, poultry and game.
Wild Rice & Bacon Side Dish: 3 cups wild rice cooked 6 slices of bacon 1 tablespoon minced onion Fry bacon. Add onion and fry until soft, add wild rice and season to taste. Heat thoroughly.
3 cups cooked wild rice, 1/2 cup of butter or margarine, 1 large clove of garlic, 3/4 cup chopped onions, 3/4 cup chopped capsicum, 1/2 cup chopped celery.
Melt butter in saucepan, mince or finely chop the garlic and saute, add the onions, capsicum and celery. Cook over low heat until tender (not brown). Add cooked wild rice and mix well, season with salt & pepper. Pack lightly into poultry or game.
2 cups cooked wild rice, 1/2 cup chopped onion, 1/2 cup toasted almonds, 1/2 cup bread crumbs, 1/4 cup cream, 1/4 teaspoon thyme, 1/4 teaspoon sage, 1 teaspoon chopped parsley. Optional: add dried fruit, raisins, chopped dates or apricots. Mix all ingredients together. Makes enough stuffing for 2kg of poultry.
3 cups cooked wild rice, 1 1/2 tablespoons butter or margarine, 1kg minced shallots, 1 1/2 cups quartered mushrooms, 2 chicken livers diced, 50 ml Port wine, 2 eggs, 1/2 teaspoon oregano.
Melt the butter, stir in the shallots, mushrooms and diced liver. Season with salt & pepper, (Stirring constantly), pour in the wine. Boil until the wine is almost completely evaporated. Remove from heat and mix in the wild rice. Beat the eggs and stir into mixture. Add the oregano. Stuff poultry or game with the mixture.
1 cup cooked wild rice, 2 cups cooked rice (white, brown etc), 1 bunch asparagus spears, 250g snowpeas, 100g blanched, toasted almonds, 1/3 cup toasted sesame seeds, 1 finely sliced salad onion.
Dressing: 1 tablespoon sesame oil, 3 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon orange rind, 1 tablespoon Balsalmic vinegar, 1 teaspoon grated fresh ginger, 2 cloves fresh garlic.
Ensure rice/wild rice is rinsed well & cooled after cooking. Trim ends from asparagus & cut the spears into 4cm lengths – place in boiling, salted water for 5 to 10 minutes, drain & refresh. Trim snowpeas & blanch for 1 to 2 minutes, drain & refresh. Add to rice & wild rice, together with almonds, sesame seeds and onion slices – toss lightly.
Dressing: Mix all ingredients together thoroughly and pour over wild/rice. Toss gently.
2 cups cooked wild rice, 2 large apples, 1 tablespoon lemon juice, 2 tablespoons brown sugar, 2 sticks sliced celery, 1/3 cup mayonnaise, 1/2 cup sour cream, 1/2 cup salted peanuts, 1/2 cup wallnuts.
Dice the unpeeled apples and toss with the mixture of lemon juice and brown sugar. Stir in the celery and wild rice . Blend the mayonnaise with sour cream and toss with the nuts into the salad ingredients. Chill thoroughly, but not longer than 5 hours.
Makes 6 serves.
2 cups cooked Wild Rice, 3 tablespoons salad oil, 1 tablespoon vinegar, 1 teaspoon mustard, 2 cups cooked Wild Rice, 1/2 cup Mayonnaise, 50 gm sliced Almonds, 1/2 cup thinly sliced celery, 4 Mandarins peeled & segmented 250 gm grapes.
Combine oil vinegar and mustard. Add cooked Wild Rice. Add chicken, mayonnaise, almonds, celery and chill. Add mandarin and grapes just before serving. Serve in lettuce cups.
1/2 cups cooked wild rice, 1 cup peeled prawns, 2 sliced tomatoes, 2 diced apples, 2 sliced onions, 1 diced celery stalk, seasoning & mayonnase.
Mix together wild, tomatoes, apples onion & celery. Season & add mayonnase to taste. Add prawns and toss.
2 cups cooked wild rice, 1 chopped onion, 4 tablespoons butter, 2 lightly beaten eggs, 2 cups grated cheddar cheese (low-fat if preferred), 1 cup milk, salt & freshly ground pepper to taste, parsley.
Saute onion in butter. Stir in parsley & continue to saute for another 3 minutes. Add wild rice to beaten eggs, 1 1/2 cups grated cheese, milk, onion mixture, salt & pepper. Pour into lightly buttered gratin dish. Top with remaining 1/2 cup grated cheese. Bake in 180’C oven for 30 to 35 minutes, or until cheese is browned.
SERVES 4 – 6.
3 cups cooked Australian Wild Rice, 8 cooked and sliced chicken breasts, Salt & pepper, 1/2 cup finely chopped onion, 1/2 cup finely chopped parsley, 1/2 cup Parmesan cheese, 1 cup chopped mushrooms, 2 cups chicken broth.
Lightly salt the chicken, place in a 250mm x 300mm pan and cover with cooked wild rice. Sprinkle onion, parsley, mushrooms and cheese over the wild rice. Pour broth over all the ingredients and place butter in dots over top. Cover with foil and bake in 190’C oven for 20 min. Brown 100 gm of sliced almonds in 2 tablespoons butter over medium heat, stirring constantly. Before serving sprinkle with buttered almonds and garnish with parsley.
Almondine 1 cup Wild Rice uncooked, 1/2 cup celery, 1 1/2 cups chicken broth, 1 cup skim milk, 3/4 cup diced red peppers, 6 chicken breasts, 2 chopped finely onions, 1/2 cup sliced almonds, 1/4 cup raisins, 1/2 cup pineapple, 1/4 cup soy sauce.
Combine wild rice with chicken broth, skim milk celery, peppers, onions, almonds, raisins and pineapple in lightly buttered 2 litre casserole dish. Brush chicken breasts with soy sauce, immerse in wild rice. Cover and bake at 175’C for 1 1/2 hours or until wild rice is done.
1 cup uncooked wild rice, 1/4 cup butter, 1/2 cup slivered almonds, 2 teaspoons chopped chives, 1 cup mushrooms, 3 cups chicken broth. Wash wild rice in three changes of boiling water and let stand for 20 min.
Melt butter in large pan. Add wild rice,almonds, chives and mushrooms, then cook and stir until almonds are golden brown …. about 20 min. Pre heat oven to 160’C. Pour wild mixture into ungreased 1.5 litre casserole dish. Heat chicken broth to boiling and stir into wild mixture. Cover tightly and bake 1 1/2 hours or until liquid is absorbed and wild is tender.
Makes 6 to 8 serves.
1/2 cup cooked Wild Rice, 1/2 cup brown sugar, 1/2 cup chopped Dates, 1/2 cup chopped nuts.
Mix all ingredients, serve with fruit, wipped cream or over ice cream.
2 cups cooked Wild Rice, 1 cup pineapple pieces, 1 cup strawberries, 1 cup rasberries or blueberries, 4 tbsp sugar, 1/2 tsp lemon juice, grated lemon rind, and pinch of nutmeg. Whipped cream for topping.
Combine all ingredients except whipped cream and chill for 3 hours . Top with whipped cream.
2 cups cooked wild rice, 1/3 cup chives, 1/4 cup chopped celery, 2 tbs butter, 8 eggs, 1/2 cup milk, salt & pepper, 4 slices cheese.
Saute chives and celery in butter until tender. Beat eggs and milk, add Wild Rice. Pour into fry pan and scramble over medium heat until soft set. Season with salt & pepper then lay cheese over top until melted.
Stuffed Baked Mushroom Caps
1 cup cooked Wild Rice, 500 gm medium -sized mushrooms (about 24), 1 finely chopped medium onion, 2 tbs herb butter *, 5 slices crisply fried & crumbed bacon, Parmesan cheese.
Heat oven to 175’C. Remove stems from mushrooms. Finely chop stems; saute with onion in herb butter. Stir in wild rice and bacon. Fill mushroom caps with stuffing mixture. Sprinkle with Parmesan cheese, and bake for 15 to 20 minutes. Serve hot. Makes 24 appetizers
* For herb butter,combine 2 tablespoons soft butter with 1 teaspoon chopped parsley, 1/4 teaspoon dried oregano and a dash of garlic powder.
1/3 cup mayonnaise, 1/3 cup sour cream, 1/4 cup chilli sauce, 1 tablespoon lemon juice, 1 teaspoon mustard, 3 cups cooked wild rice, 250 gm frozen (shelled) prawns or shrimp, Salt & pepper to taste, 4 to 6 lettuce cups.
Thaw prawns and toss with cooked wild rice. Mix mayonnaise, sour cream chilli sauce, lemon juice and mustard. Pour mixture over prawns and wild rice and place onto lettuce cups.
Optional: garnish with avocado slices.
3 cups wild rice cooked in chicken stock, 1 large cooked head broccoli, 1 1/2 cup grated cheddar cheese, 1 tablespoon of milk, 2 tablespoons butter.
When wild rice is cooked add cooked broccoli. Melt cheese with milk and butter, then add to mixture and stir well.
1 cup steeped wild rice, 2 cups cold water, 1 medium finely chopped onion, 1/2 cup tomato paste, 250 gm yabbie tails, 1/2 cup diced capsicum, 1 tablespoon mustard, 1 large firm tomato diced.
In a medium saucepan saute onion with a little oil, over low heat, add remaining ingredients and bring to boil, let simmer for 25 minutes, add yabbies and heat for a few minutes.
Makes 6 serves.
1 1/2 cups cooked wild rice, 4 medium artichokes, 1 tablespoon vegetable oil, 1/4 cup cooked diced ham, 1/2 chopped red pepper, 2 tablespoons chopped chives, 1 1/2 tablespoons soy sauce, salt & pepper.
Trim stem, lower leaves and prickle top from artichokes. Rub all cut surfaces with a lemon wedge. Steam artichokes over boiling water for about 30 minutes, or until a petal near centre pulls out easily. Halve each artichoke lengthwise, and scrape out fussy centre. Set halves aside. Place a saucepan over medium heat until hot, add vegetable oil ,add ham, red pepper, chives and stir-fry for 1 minute. Add wild rice, soy sauce, salt & pepper and mix well. Fill artichoke halves with mixture, and serve warm.
Makes 4 servings.
500 gm diced kangaroo steak, 3 cups cooked wild rice, 1 tablespoon butter or margarine, 200 gm cooked tomatoes, 1 medium diced onion, 1/2 cup diced bacon, 1 cup grated cheese, Pinch of salt.
Melt butter, add onion and cook until tender. Add kangaroo steak and tomatoes. Simmer with lid on for 30 minutes. Place mixture into casserole dish with wild rice. Top with cheese and diced bacon, bake in 175’C oven for 20 minutes or until bacon is cooked.
4 cups plain flour, 1 cup wild rice flour, 500 gm butter or margarine, 1 cup caster sugar.
Mix all ingredients together and work with hands until a soft, loaf shape can be formed and ingredients are mixed. Divide into three and press into a greased cake tin. Use a fork to mark shortbread. Bake for 1 hour at 170’C or until lightly browned.
Beat cooked wild rice with milk, beaten egg and shortening. Sift dry ingredients together into batter, mix lightly. Bake in greased muffin tin at 205’C for 25 minutes.
2 cups cooked Wild Rice; blend 2 teaspoons cornflour, 1/4 cup sherry, 1/4 cup soy sauce, 1 tablespoon brown sugar, 2 teaspoon sesame oil, 1 tablespoon oil, 1/2 cup raw cashew nuts, 1 onion cut into wedges, 2 teaspoon crushed garlic, 2 carrots sliced, 150g trimmed snow peas, fresh coriander to garnish.
Combine cornflour with sherry, add soy sauce and brown sugar. Set aside. Heat a large wok, add the sesame oil and oil. Add cashew nuts, onions, garlic and carrots. Stir Fry over high heat for 3-4 min. Add snow peas and Wild Rice blend. Toss to combine and cook for 3-4 min, or until heated through. Pour the sauce over ingredients and cook for another 2-3 min, or until sauce has thickened. Garnish with fresh coriander.
2 cups Long grain rice, 1 cup Wild Rice, 1 teaspoon butter, 1 medium sized onion diced, 1 Red Pepper diced, 4 spring onions chopped finely, 1/2 cup white wine, 1 1/2 cups chicken stock, 1 cup water.
In a saucepan add butter and onion cook for one minute. Then add Wild Rice, wine, chicken stock and water. Bring to boil then reduce heat and simmer for 25 min with lid on. Then add long grain rice, cook for further 15- 20 min. Add peppers spring onions stir, drain exess fluid.