More Recipes
Gourmet Canadian Organic Wild Rice Soup
1 pound bacon - diced, fried crisp and drained
1 medium onion - diced, cooked with bacon
1 1/2 cups cooked Naosap Harvest Certified Organic Wild Rice (approximately 3/4 cup uncooked)
1 can cream of mushroom or cream of potato soup
5 cups milk
1 pound grated, sharp cheddar cheese
Directions
Combine the above ingredients and stir until the cheese is melted. If too thick, add extra milk.
I usually add more wild rice to my soup.
Canadian Organic Wild Rice Patties
2 cups cooked Naosap Harvest Certified Organic Wild Rice
1/2 cup grated cheddar cheese
2 eggs, beaten
2/3 cup fine dry bread crumbs
1 tsp salt
Dash pepper
oil
Directions
Reserve 1/3 cup crumbs. Combine remaining crumbs, wild rice, cheddar cheese, eggs, salt and pepper; mix well. Shape into 4 patties. Dip both sides of patties in reserved crumbs; brown on both sides in small amount of oil in skillet placed over medium heat.
Makes 4 patties.
Traditional Canadian Organic Wild Rice Stuffing
3 cups cooked Naosap Harvest Certified Organic Wild Rice
2 cups finely cubed bread
2 onions, chopped
1/2 cup butter
2 strips of bacon, fried and crumbled (optional)
3 Tbsp flour
1 cup chicken broth
1/4 tsp sage
1/4 tsp thyme
1 tsp salt
1/2 tsp pepper
Directions
Saute onion in butter. Stir in flour; cook for 1 minute. Add broth; cook, stirring until smooth and thickened. Add remaining ingredients; toss lightly. Makes enough stuffing for a 6 - 8 pound (3 - 4 kg) bird.
Variations:
To put the "festive" into your stuffing, add any of the following -
1/2 cup blanched, roasted almonds (just brown in a dry frying pan)
1/2 cup Burgundy red wine (in place of some of the broth)
3/4 cup sliced, fresh mushrooms
1/2 cup dried cranberries
Teriyaki Canadian Organic Wild Rice
1 tbsp soy sauce
2 tbsp dry white wine, sherry or water
1/2 tsp ground ginger
1 1/2 tsp brown sugar
dash ground cloves
dash cinnamon
2 tbsp butter or margarine
1 clove garlic, minced
1/2 cup sliced green onion
1 cup sliced mushrooms
1/2 cup fresh or frozen peas (thawed)
3 cups cooked Naosap Harvest Certified Organic Wild Rice
Directions:
In small bowl, combine soy sauce, wine, ginger, sugar, cloves and cinnamon; set aside. In large skillet, melt butter over medium heat. Add garlic, green onion, mushrooms and peas; cook and stir until mushrooms are tender. Stir in cooked wild rice and soy sauce mixture; cook and stir until heated through. Makes 4 to 6 servings.
Blueberry Canadian Organic Wild Rice Breakfast
1 cup cooked Naosap Harvest Certified Organic Wild Rice
1/2 cup blueberries
2 tsp. sugar
1/4 tsp. nutmeg
1/2 cup milk or cream
Directions:
Spoon wild rice and blueberries into two cereal bowls. Sprinkle with sugar and nutmeg. Pour milk or cream over and serve.
Makes 2 servings.
Canadian Organic Wild Rice Pancakes
1 cup cooked Naosap Harvest Certified Organic Wild Rice
1 egg separated
1 1/2 cups milk
3/4 cup flour
2 tbsp. melted butter
1 tsp. baking powder
1/4 tsp. salt
Directions:
Beat egg yolk until light. Add milk and mix well. Add 1/2 cup flour and beat until smooth. Add butter and stir. Then add baking powder, salt, 1/4 cup flour. Fold in wild rice and stiffly beaten egg white. Fry on hot, lightly oiled pan, turning once. Serve with hot maple syrup.
Yields 14 pancakes.
Wild Rice may be added successfully to any favourite pancake recipe.
