Recipe catalog

Dishes that make wild rice shine – and put flavor in the spotlight!

Wild rice is easy to prepare, and the texture can be varied to your liking – the longer it cooks, the softer and fluffier the grains become. Simmering in broth or wine gives wild rice a rich, full-bodied taste, and its flavor can be further enhanced by adding sliced vegetables, chopped nuts, or fruit pieces. Wild rice can be extended by combining it with brown or white rice.

RECIPES
Cranberry Wild Rice Salad

3 ½ – 4 cups Fall River Wild Rice cooked
½ cup bell pepper finely chopped
½ cup celery, finely chopped
¾ cup dried cranberries
1cup cranberry juice, warm
½ cup white rice vinegar
1 tbsp. oil
1 tsp. basil
¼ cup sugar

Combine juice, sugar and salt, stir until totally dissolved. Add all ingredients to wild rice and chill overnight and serve.

Wild Rice Hamburgers

1 cup cooked Fall River Wild Rice
2 pounds ground beef
1 bunch green onions chopped
1 egg
1 Tbsp garlic salt

Combine all ingredients and cook in skillet to desired doneness.

Cheesy Wild Rice Nibblers

12 Slices bread, crusts trimmed, cut into strips
3 Tbsp. Butter, softened
½ cup cooked Fall River Wild Rice
½ cup finely chopped fresh mushrooms
¼ cup finely chopped green pepper
1 small onion, finely chopped
½ cup grated cheddar cheese
¼ cup mayonnaise
¼ – ½ tsp. Worcestershire sauce

Spread bread strips with softened butter. Combine the cooked wild rice with mushrooms, green pepper, onion, grated cheese and mayonnaise. Season with Worcestershire sauce to taste. Broil the buttered bread until lightly toasted. Quickly spread with cheese wild rice mixture and continue to broil until heated through and bubbly.

Creamy Asparagus Soup

2 lb. Fresh green asparagus
2 tbsp. butter
3 cups vegetable broth
2 cups double heavy cream
3 cups Fall R
iver Wild Rice cooked
½ tsp. salt
¼ tsp. ground white pepper
1 tsp. lemon juice
10 fronds fresh chervil leaves, garnish

Cut off asparagus tips, blanch 1 minute in boiling salted water, drain; set aside. Cut remaining asparagus into bite-size pieces; sauté in butter 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixture into blender; puree. In soup kettle, combine puree mixture, remaining broth, cream, Fall River Wild Rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish each serving with chervil. 10 servings

Cranberry Wild Rice Salad
4 cups cooked Fall River Wild Rice
1 bunches of green onions finely diced
2 tomatoes finely diced
½ bunch cilantro finely diced
1 cup finely shredded cheddar cheese
Garlic salt and pepper to taste
Combine all ingredients and mix with favorite salad dressing.
Wild Rice Chili con Carne

1 lg. Dried mild red chile
¼ cup olive oil
2 lg. Onions, coarsely chopped
3 cloves garlic, finely minced
3 lbs. lean boneless chuck, diced into ½ in. cubes
2 tsp. paprika
2 tsp. dried oregano
2 Tbsp. med. Ground chile powder
2 Tbsp. Cumin
1 tsp. salt or to taste
35 oz. Can Italian plum tomatoes
1 ½ cup beef broth
4 cups cooked Fall River Wild Rice
1 med. red onion
Sour cream (garnish)
Shredded cheddar cheese (garnish)
Cilantro (garnish)

Steep the dried red chile in hot water for approx.
20 minutes. In a 7-quart Dutch oven sauté onions and garlic, add meat and cook on high until meat losses color. Sprinkle with paprika, cumin, oregano, chile powder and salt. Cook for 5 minutes then add tomatoes, cook for 1 minute, bring to a boil, then simmer for 15 minutes. Add beef broth, steeped chile and wild rice and simmer for 1 ½ hours, serve hot. 6 – 8 servings

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