Beatrice Ojakangas - The Best of Wild Rice Recipes

Copyright 1989 by Beatrice Ojakangas Published by Adventure Publications 820 Cleveland Street South Cambridge, Minnesota 55008

Simmer until rice is tender and has absorbed the water, this will take from 30 to 45 minutes. Drain at the 30-minute mark for chewier rice. Rice should be tender but not rolled back or mushy. Some kernels will be open, but others will be just tender. HOW TO COOK WILD RICE IN THE OVEN 2 cups cooked rice c. salt 2 c. water Wash wild rice in three changes of hot water; drain. water Wash wild rice in three changes of hot water; drain.

Combine rice, water and salt in ovenproof casserole; cover. Bake at 325 for one hour to one hour and 20 minutes. This method works well when you are roasting poultry or meat along with the rice. If desired, you can add other ingredients such as onions, celery, mushrooms or other vegetables to the rice before baking. Cook wild rice using this method if you already have another part of the meal in the oven. wild rice to 1 tsp. salt 2 c. water Wash wild rice in three changes of hot water; drain. water Wash wild rice in three changes of hot water; drain.

Combine rice, water and salt in an uncovered 2-quart glass bowl or casserole. Microwave on HIGH for five minutes or until mixture boils; reduce power to MEDIUM and cook for 30 to 35 minutes. Let stand 10-15 minutes; drain if there is excess water. Wild rice takes just as long to cook in the microwave as on the range top, but the microwave takes less energy and is a convenience, especially in the summertime. HOW TO POP WILD RICE Be forewarned: Not all wild rice will pop successfully. The best rice to use is hand-processed wild rice that usually has more moisture left in each kernel, which will expand when heated.

Place " oil in a small, shallow pan with a small strainer set in the oil. Heat at high temperature until oil is about 450. Drop one kernel of rice into the strainer. When it sizzles, cracks open and expands to about double its length, the oil is ready. (You may wish to reduce the heat temporarily.) Add one tablespoon rice at a time to the oil. When all kernels have expanded (which constitutes the popping), dump out onto paper toweling.

Repeat, adjusting heat as necessary. Crisp popped rice may be seasoned with salt, pepper and mixed herbs. Or you may use as a garnish on salads, soups and casseroles. Appetizers CURRIED WILD RICE APPETIZERS 15 appetizers 1 c. cooked wild rice 1 3-ounce pkg. curry powder Dash cayenne c. chopped chutney Chopped pecans Chopped parsley Toasted sesame seeds Blend wild rice into the cream cheese along with the onion, curry powder and cayenne. chopped chutney Chopped pecans Chopped parsley Toasted sesame seeds Blend wild rice into the cream cheese along with the onion, curry powder and cayenne.

Blend in the chutney. Shape into balls the size of small walnuts. Roll in chopped nuts, parsley or sesame seeds. Chill until firm. WILD RICE STUFFED EGGS 24 appetizers c. caraway seeds 2 c. water 12 hard-cooked eggs, peeled and halved 4 slices bacon, cooked, crumbled 6 Tbsp. mayonnaise 2 Tbsp. mayonnaise 2 Tbsp.

Dijon-style mustard Salt and pepper to taste Combine wild rice, caraway seeds and water; simmer uncovered until water is absorbed and rice is cooked. Mash the egg yolks and stir in the cooked wild rice, bacon, mayonnaise, mustard, salt and pepper to taste. Fill egg white halves with yolk mixture. Chill until ready to serve. BAKED WILD RICE AND CHEESE BALLS 24 appetizers c. jar cheddar cheese spread 1 c. all-purpose flour tsp. baking powder stick soft butter Cook wild rice according to directions on . baking powder stick soft butter Cook wild rice according to directions on .

In large bowl of electric mixer, blend together the cheese spread, flour, baking powder and butter. Blend in drained wild rice. Shape into 1" balls. Chill until firm. (Make several days ahead if desired.) Arrange on lightly greased cookie sheet. Bake at 350 12-15 minutes until puffed and lightly browned.

Soups WILD RICE AND PECAN SOUP 6 to 8 servings c. raw wild rice 1 c. coarsely chopped pecans 2 Tbsp. butter 2 Tbsp. chopped green onion 1 clove garlic, pressed 8 c. tomato paste 2 Tbsp. cornstarch 3 Tbsp. water 1 Tbsp. dry Sherry 1 egg yolk c. heavy cream Salt, white pepper and nutmeg to taste Wash wild rice in three changes of hot tap water, drain and set aside. heavy cream Salt, white pepper and nutmeg to taste Wash wild rice in three changes of hot tap water, drain and set aside.

In a heavy 4-quart pot, toast the pecans in the butter, remove and reserve the pecans. Add the green onion and garlic to the pot; turn heat to low and saute for 10 minutes. Add the beef broth, tomato paste and wild rice. Bring to a boil and cook for 35 to 45 minutes until the wild rice is done. Mix the cornstarch, water and sherry. Stir into the boiling soup.

Cook, stirring until thickened. Blend the egg yolk with the cream and whisk into the soup; do not boil. Taste, season. Add the pecans to the soup. GAZPACHO WITH WILD RICE 10 servings 6 tomatoes, peeled, seeded and chopped; save juice Tomato juice, canned 2 cucumbers, peeled, seeded and chopped 2 cloves garlic, minced c. chopped onion 3 eggs c. olive oil c. red wine vinegar tsp. red pepper flakes Salt and pepper to taste Cooked wild rice Strain juice from tomatoes into measuring cup; add canned tomato juice to equal two cups. red pepper flakes Salt and pepper to taste Cooked wild rice Strain juice from tomatoes into measuring cup; add canned tomato juice to equal two cups.

Combine tomatoes, cucumbers, garlic, green pepper and onion. In food processor blend eggs, oil, vinegar and red pepper. Turn on food processor, add tomato juice. Process until pale red and emulsified. Pour sauce over tomato mixture. Season to taste.

Chill at least 4 hours or overnight. To serve, ladle soup into bowls and top with cooked wild rice. WILD RICE SPINACH SOUP 6 servings c. raw wild rice 4 c. chicken broth 1 c. butter or oil 2 10-oz. pkgs. frozen chopped spinach c. light cream 1 tsp. curry powder 1 tsp. salt tsp. pepper Thinly sliced lemon Wash wild rice in three changes of hot tap water; drain. pepper Thinly sliced lemon Wash wild rice in three changes of hot tap water; drain.

Place rice and 2 cups chicken broth in saucepan. Bring to a boil and simmer 35-40 minutes or until rice is cooked. Meanwhile, saut onions and garlic in oil in a 2-quart saucepan until tender. Add remaining chicken broth and spinach; simmer until spinach is cooked; 10 minutes. Puree in blender until smooth. Return to saucepan and add cream, curry, salt, pepper and cooked wild rice including any unabsorbed broth.

Serve with a twist of lemon. CREAMY WILD RICE MUSHROOM SOUP 6 servings c. raw wild rice 1 c. water 2 green onions, thinly sliced lb. mushrooms, sliced 3 Tbsp. flour 4 c. chicken broth 1 c. cream 2 Tbsp. sherry Wash wild rice in three changes of hot tap water; add to water in saucepan, heat to boiling, cover and lower heat; simmer 35-45 minutes. sherry Wash wild rice in three changes of hot tap water; add to water in saucepan, heat to boiling, cover and lower heat; simmer 35-45 minutes.