Minnesota wild rice is an aquatic cereal grain that grows "wild" in some lakes and river beds.
Wild rice has been a staple food for Minnesota's Native Americans for centuries. Minnesota wild rice also provides a unique habitat for Minnesota's fish and waterfowl.
Wild rice is not an actual "rice grain" and is unrelated to other rice grains. It is an annual grass which grows naturally in many Northern Minnesota lakes. Its edible grains are long, slender and black, with an earthy, nutty flavor.
Wild rice was known by the name "manomin" to the Ojibwe or Anishinabe and to most of the early white explorers and settlers of the Upper Mississippi Valley.
The Ojibwe word for grain or berry is "min." The word "mano", meaning good, makes "manomin" (good berry). Our favorite wild rice for our own wild rice recipes is Red Lake Nation 100% All Natural Minnesota Cultivated Wild Rice
1 cup of wild rice
4 cups of water
Bring to a boil and simmer, covered, for about 45 minutes. The rice should absorb all of the water. Cooking time will vary according to the variety and how it was processed.
Periodically taste a few grains to see if it tender. Do not cook the rice until it is mushy.
Add a bit of salt and butter and enjoy! Or add it to other recipes. You can use wild rice in any recipe that calls for white or brown rice.
1 cup uncooked wild rice
4 cups chicken broth
Freshly picked cattail buds or roots, chopped, if available. You can substitute a can of sliced water chestnuts.
Salt and pepper to taste
A handful of fresh cranberries
Simmer the wild rice in the chicken broth according to the basic wild rice cooking instructions above. When the rice is almost done, add the sliced cattail buds, roots or water chestnuts and the fresh cranberries. (no sugar!)
Add any herbs you like. (Perhaps a little sage, etc.)
Note: Keep an eye on the rice dish so it doesn't dry out.
Raisins, blueberries or raspberries
Maple Syrup or Maple Sugar
Cook the rice until it is soft and the kernals break open. Flavor with fruit, maple syrup or maple sugar and, if so desired, add milk.
Note: If you would like to eat it cold, cook the rice the night before.
3 cups hot chicken broth
1/2 stick butter
3 tbls. chopped onion
3 tbls. chopped green pepper (or a mix of red, green and yellow peppers to add color)
Heat butter in a frying pan over low heat. Saute onions and peppers. Add the wild rice and blend all together. Transfer to a casserole dish and add chicken broth.
Cover and bake at 350 degrees for 45 minutes or until all liquid is absorbed.
Note: You can experiment with other variations. This is delicious with chicken or turkey. You can add chopped walnuts or cashews, beef broth and diced roast beef. Be creative!
3 cups cooked wild rice
1 cup seedless green grapes, halved
1 small can water chestnuts, sliced
1/2 cup celery, chopped
1 bunch green onions, chopped
1/2 cup slivered or sliced almonds 1 cup Hellmans mayo, (do not use substitutes)
Stir vegetables and mayo into rice. Fold grapes in gently. If too thick, thin with a little milk.
Refrigerated, this will keep several days. It improves with a little time for the rice to absorb the mayo.
You can also add leftover chopped chicken or turkey to this salad. Keep chilled until time to serve.
3 eggs, lightly beaten
1/2 cup honey
1/2 cup molasses
1 1/2 cups cooked wild rice
Pastry to line 9" pie pan
Combine eggs, honey, molasses and salt. Stir in wild rice. Pour into unbaked pie shell and bake at 350 degrees for 40-50 minutes, or until center of pie puffs slightly. (it settles when cooled).
Serve with whipping cream or ice cream.
1 cup of natural, organic, unaltered wild rice
1 can of organic mushroom soup
2-3 sticks of organic celery
1 organic medium onion or 1 bunch of organic green onions
1 clove of organic garlic
1 tbs. of vegetable oil (sunflower or olive oil)
A pinch of raw(unprocessed) Sea salt (dark Celtic salt is the best and gives a very good taste to the meal)
A pinch of original "Dash" - to taste, or pepper
Rinse the wild rice. Place it in a tall casserole, cover it with water (about 2-3 fingersabove the rice level - see also the instructions of the needed quantity of water on the mushroom soup can recipe). Boil it until the grains open - about 1/2 h. In another casserole, saute the chopped onion until translucent(don't let it get brown because it will become bitter). Almost at the same time, add the fine chopped celery - saute it with the onion. After about a minute, you can add the fine chopped garlic and saute it a little with the others for few seconds. Don't over cook the mixture.
Pull the casserole from the burner and add the mushroom soup, the boiled wild rice with the water it boiled in, add the salt and the other ingredients, stir gently and bring everything to a boil.
Cover the casserole and let it simmer for about another 1/2 hour (you can also put it in the preheated stove at 350°). At this point you can add about a teaspoon full of fresh chopped parsley. Stir occasionally and don't let it stick.
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