Works Cited
Surendiran, Gangadaran, et al. “Nutritional Constituents and Health Benefits of Wild Rice (Zizania spp.).” Nutrition Reviews, vol. 72, no. 4, 2014, pp. 227–236.
For Salad:
1 ½ C. cooked Coeur d’Alene Organic Wild Rice (flavored lightly with olive oil, salt and pepper)
2 cucumbers sliced lengthwise, seeded, and cut into small pieces
2 avocados cubed
3 green onions finely sliced
½ c. peas (fresh or frozen)
½ c. corn (fresh or frozen)
½ sweet red pepper diced
For Dressing:
3 Tbs. Olive Oil
4 Tbs. Lemon Juice freshly squeezed
2 tsp. Dijon mustard
1 Tbs. maple syrup
Salt and pepper to taste
½ bunch of fresh basil
Add all dressing ingredients into a small jar and shake to mix.
Wash and chop all fresh and/or frozen salad ingredients and combine in a big bowl with cooked Coeur d’Alene Organic Wild Rice. Shake dressing and pour over salad then mix to combine. Garnish with fresh basil if desired.
For a tangy treat, substitute two nectarines for the avocados or have both. Enjoy!
]]>Makes 24-30 mini hors d’oeuvres
Ingredients
½ c. cooked Coeur d’Alene Wild Rice
¼ c. finely chopped red bell pepper
¼ c. finely chopped carrot
¼ c. finely chopped pickled asparagus
2 T. finely chopped red onion sauteed in 1tsp. Olive oil just until soft
3 T. Feta cheese finely crumbled
2 ½ T. sour cream
1 T. dijon mustard
¼ c. grated or shredded parmesan cheese
¼ -½ tsp. Ground ginger
Salt and pepper to taste
24 phyllo mini pastry cups found in the freezer dessert section at the grocery store
Makes 24-30 mini hors d’oeuvres
Enjoy,
Karen Johnson
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Supplies
For the wild rice:
Choose which ever method you prefer, stove top, baking, Instapot, etc.
You can find these cooking methods on our blog page:)
For the soup:
Supplies
For the wild rice:
Choose which ever method you prefer, stove top, baking, Instapot, etc.
You can find these cooking methods on our blog page:)
For the salad:
Supplies
For the wild rice:
Choose which ever method you prefer, stove top, baking, Instapot, etc.
You can find these cooking methods on our blog page:)
For the soup:
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Flow
Stove Top Cooking
Rinse wild rice with cold water in a strainer. Place 1 cup wild rice in a pan with ~2.5 cups water or broth (extra liquid can be drained off at the end). Cover and bring to a boil, boil for several minutes. Add wild rice and reduce heat and simmer for about 40-50 minutes. Add salt to taste after cooking. Undercook for a more nut-like, slightly crunchy texture or cook a little longer for a tender, fluffier texture. Do not overcook. Wild rice expands about 3 to 1 when cooked.
Baking
Place wild rice and liquid in pan in oven, set oven to 325 degrees and bake 1 hour 15 minutes to 1 hour 30 minutes.
Slow Cooking
Place wild rice and liquid in saucepan on stove and bring to boil. Cover, remove from heat and let stand for 3-4 hours. Wild rice will be about 90% cooked. Complete cooking in a main dish. Salt to taste after cooking. Cook up more than immediately needed and freeze the rest to be used in a variety of dishes.
Rice Cooker
Add 2-cups wild rice and 4-cups water or broth. After cooking time is up, release pressure and fluff with a fork, salt to taste, cook longer if desired. After releasing pressure let stand for several minutes and let cool.
Settings
Instant Pot (fastest cooking)
Add 2-cups wild rice and 4-cups water or broth. After cooking time is up, release pressure and fluff with a fork, salt to taste, cook longer if desired. After releasing pressure let stand for several minutes and let cool.
Settings
Cooking Wild Rice Pieces
Rice pieces are a great way to get all the benefits of long grain rice but cook faster and can be softer, offering new possibilities for your recipes.
Rinse wild rice with running cold water in a strainer. Place 1 cup wild rice in a pan with 2.5 cups water or broth. Cover and bring to a boil, boil for several minutes. Add wild rice. Reduce heat and simmer for about 20-30 minutes. Add salt to taste after cooking. Undercook for a more nut-like, slightly crunchy texture or cook a little longer for a tender, fluffier texture. Do not overcook. Wild rice expands about 3 to 1 when cooked.
Enjoy!
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Ingredients - Makes ~ 3 servings
½ cup wild rice
2 cups water
1 ¼ cup yellow onion, chopped
1 ¼ cup sweet potato, cubed
1 cup cauliflower, cut into bite size florets
1 cup carrots, cut into ¼ inch rounds
2 cup vegetable stock, divided
5 sprigs thyme
5 Tbsp olive oil, divided
3 Tbsp all-purpose flour
Parsley for garnish (optional)
Instructions
For the wild rice
1. Place the rice in a bowl and cover with water. Allow to sit on the countertop, covered with a towel, for 4 hours or up to overnight.
2. After soaking the rice, drain and rinse. Place in a saucepan with two cups of water and a pinch of salt. Bring to a boil. Reduce heat to a simmer. Cover and cook for 50-60 minutes or until the rice has broken open and is soft.
3. Drain remaining water from rice.
For the soup
1. Preheat the oven to 400 degrees Fahrenheit. Toss the cauliflower florets in 1 tablespoon olive oil and salt and pepper to taste. Place on one side of a baking sheet.
2. Repeat the same process with the sweet potatoes. Bake cauliflower and sweet potatoes for 25-30 minutes, tossing halfway.
3. Meanwhile, place 1 tsp olive oil in a skillet over medium heat. Add chopped onions and sweat for 2 minutes. Add the carrot rounds, thyme and 1 cup of stock. Bring to a boil and reduce to a simmer, allow to steep for 15 minutes.
4. After 15 minutes strain the onions, carrots, and thyme out of the broth. Add more broth to make up 2 cups. Discard the thyme.
5. Make a roux. In a large saucepan add 3 tablespoons olive oil over medium heat. Once heated, add 3 tablespoons flour and mix constantly until homogenous. Slowly add the broth back to the roux while stirring constantly.
6. Add cauliflower, sweet potato, onions, carrots and wild rice to soup. Allow to simmer. Taste for any needed salt and pepper. Add more broth based on soup preference!
7. Serve with chopped parsley (optional)
Works Cited
Surendiran, Gangadaran, et al. “Nutritional Constituents and Health Benefits of Wild Rice (Zizania spp.).” Nutrition Reviews, vol. 72, no. 4, 2014, pp. 227–236.