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.

Creamy Asparagus Soup

• 2 lb. Fresh green asparagus
• 2 tbsp. butter
• 3 cups vegetable broth
• 2 cups double heavy cream
• 3 cups Fall R

• Fall River 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

Cheesy Wild Rice Nibblers

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.

• 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

• 1 small onion, finely chopped
• ½ cup grated cheddar cheese
• ¼ cup mayonnaise
• ¼ – ½ tsp. Worcestershire
  sauce
• ¼ cup finely chopped green
  pepper

Wild Rice Chile 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

• 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)
• 2 Tbsp. Cumin

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