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Zizania aquatica
Wild-rice
This native grass has
a very large, erect, branched inflorescence which produces edible grains. Wild-rice
usually grows in water; it is often planted as wildlife food.
Wild-rice is a very
large grass. stems to 9 ft. tall, thick, spongy; leaf
blades strap-like, 3-4 ft. long, to 2 in. wide, smooth, margins sharply
toothed; inflorescence erect, very large, at stem tip, to 2 ft.
long and 1 ft. across, spreading branches and branchlets, lower branchlets
drooping (male flowers), upper branchlets pointing stiffly upward (female
flowers); spikelets and flowers numerous; fruit
ovoid grain, yellow to reddish
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Recipes and Cooking Instructions
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Selected Recipes
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Cooking Instructions
Selected Recipes
Wild Rice Stuffing
| 1 cup raw wild rice |
3 cups chicken broth |
| 1 cup diced celery |
1/4 cup minced onion |
| 1/2 cup melted butter |
4 oz. can mushrooms |
| 1/2 teaspoon salt |
1/2 teaspoon pepper |
| 1/4 teaspoon sage |
1/4 teaspoon thyme |
| Cook rice in boiling broth. Saute celery, onions and
mushrooms in butter for 2-3 minutes. Combine all ingredients. Makes
about 6 cups or enough to stuff a 10 pound turkey. Also great with any
wild game. |
Wild Rice Salad
| 2 cups cooked wild rice, chilled |
2 large unpeeled red apples, diced |
| 1 Tablespoon lemon juice |
1 Tablespoon brown sugar |
| 2 stalks celery, chopped |
1/2 cup plain non-fat yogurt |
| 1/4 cup mayonnaise |
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| Toss apples with brown sugar and lemon juice. Stir in
celery and rice. Blend together yogurt and mayonnaise. Toss with salad
ingredients and chill. |
Wild Rice Casserole
| 1/2 lb. bacon (diced) |
1 can cream of mushroom soup |
| 1 cup celery (diced) |
1 can cream of chicken soup |
| 1 medium onion (diced) |
1 can mushrooms |
| 1/2 green pepper (diced) |
pimento (optional) adds color |
| 1 cup wild rice |
Accent and seasoned salt |
| Wash wild rice and place in boiling salted water. Boil
about 20 minutes or until partially done, drain. Fry diced bacon; pour
off grease as necessary. Leave enough grease to saute onions, celery and
green pepper--add when bacon is nearly done. Place in casserole, adding
water to cover. Place in medium oven (350 degrees F) for approximately
one hour. Serves 6. Optional: Chopped chicken can also be added. |
Creamy Wild Rice Soup
| 14 cups water |
1 cup green pepper (optional) |
| 3-4 lbs. chicken |
1/4 cup white wine (optional) |
| 1 Tablespoon salt |
3 cubes chicken bouillon |
| 1-1/2 cups wild rice |
1/2 cup flour |
| 1 small onion (diced) |
1 cup water |
| 1 cup celery (diced) |
1 pint half-and-half |
| Combine water, chicken, and salt in large kettle. Cover
and simmer 1-1/2 hours until meat is tender. Remove chicken and strain.
Add chicken bouillon to broth. Add wild rice to liquid and simmer 30
minutes. Add onoin celery and green pepper; simmer an additional 15
minutes. Season with salt and pepper. If desired, add white wine. Bring
the liquid to boil and thicken with 1/2 cup flour and 1 cup water. Stir
in half-and-half. Heat thoroughly on low heat about 5-10 minutes. Serves
6. |
Chery Wild Rice Fruit Delight
| 3/4 cup raw wild rice |
3/4 cup cherry brandy |
| 2 cups water |
2 bananas (sliced) |
| 1 lb fresh bing cherries (pitted/sliced) |
1 cup sliced almonds |
| 1 cup cream (whipped) |
1/4 cup powdered sugar |
| 1 teaspoon vanilla |
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| Cook wild rice in a covered saucepan until very tender
(almost mushy) about 40-60 minutes. This is very important because the
cherry brandy seems to harden the wild rice. Add cherry brandy and
simmer uncovered until excess moisture is evaporated. Refrigerate. This
will keep in the refrigerator for a week--in the freezer indefinitely.
Pit and slice cherries, slice bananas. Combine with wild rice and
almonds. Whip cream, powdered sugar and vanilla until thick. Set some
aside for topping. Fold whipped cream and wild rice and fruit mixture
together. Refrigerate. Before serving, stir mixture and serve. Top with
whipped cream, topped with almonds and cherries.
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Cinnamon Wild Rice Pudding
| 2 cups cooked wild rice |
2 cups hot half-and-half |
| 1/2 cup maple syrup |
2 eggs |
| 1 teaspoon vanilla |
3/4 cup raisins |
| 1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
| additional sugar/cinnamon |
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| Combine all. Turn into a 1-1/2 quart casserole. Sprinkle
with cinnamon and sugar. Bake at 350 (F) for 1 hour or until set. Serve
warm or chilled. 8-10 servings |
Cooking Instructions
Cooking Wild Rice Using the Stovetop Method
Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water, salted
to taste, in a heavy saucepan. Return water to boil and stir. Reduce heat and
simmer, covered, 50-60 minutes or just until kernals puff open. Uncover and
fluff with table fork. Simmer five additional minutes. Drain any excess liquid.
For chewier texture cook less time. Yield: 3-4 cups of cooked wild rice. (For
additional flavor, try cooking in beef or chicken broth)
Cooking Wild Rice Using the Oven Method
Wash 1 cup uncooked wild rice thoroughly. Combine with 2 cups water in a
covered 2-quart casserole. Cover and bake at 350 F for 1 hour. Check wild rice.
Ad more water, if needed, and fluff with a fork. Continue baking for 1/2 hour.
wild rice should be moist, not dry. Yield: 3-4 cups cooked wild rice. (For
additional flavor, try cooking in beef or chicken broth)
Cooking Wild Rice Using the Microwave Method
Wash 1 cup uncooked wild rice thoroughly. Combine with 3 cups water in a
covered 2-quart glass casserole. Microwave on HIGH for 5 minutes. Microwave on
MEDIUM (50 percent power) for 30 minutes. Let stand 10-15 minutes, drain. Yield:
3-4 cups cooked wild rice. (For additional flavor, try cooking in beef or
chicken broth)
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