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Popped Wild Rice

Popped Wild RiceThe best wild rice to use for popping is hand processed wild rice which usually contains more moisture in each kernel than mechanically processed rice, which causes the rice to expand when heated.

Place about 1 inch of vegetable oil in a small, thick bottomed shallow pan. Using a fryer thermometer heat oil at high temperature until oil is at 450 F. place 2 tablespoons of wild rice in a wire strainer and place in hot oil. When rice cracks open and expands to about double it's size, empty the strainer out onto paper toweling. Repeat adding oil and adjusting heat as necessary. Season to taste with salt and pepper.


Basic Wild Rice

  • 1 cup rinsed wild rice
  • 2 cup water

Wash wild rice well in several rinses of hot water. Place drained rice with water in heavy pot and bring to a boil. Reduce heat to simmer, cover and cook rice until tender. Do not allow kernels to "roll up" or rice will be overdone. Drain any remaining water.


Wild Rice Breadsticks

Wild Rice Breadsticks
  • 1 cup cooked wild rice (add 2/3 cup well-rinsed, uncooked rice to 2 1/2 cup water.
    Add 1 tsp. salt if desired) and boil until rice is tender and has absorbed the water.
    (Rice should be tender but not mushy, and kernels should not be "rolled back").
  • 2 tsp. salt
  • 1 1/2 cup water, 105 to 115 degrees F
  • 1 Tbsp. sugar
  • 2 packages active dry yeast
  • 1/4 cup good quality vegetable oil, grape-seed oil or olive oil
  • 4 to 4 1/2 cup all-purpose flour oil for baking sheet
  • 1 egg white, beaten with 1 Tbsp. water
  • coarse salt

Preheat oven to 375 degrees F. In bowl, combine rice, 2 tsp. salt, water, sugar, yeast. Stir to blend. Let stand 5 minutes until yeast foams. Stir in oil and flour one cup at a time until mix is stiff. Let rest 15 minutes. Turn on to board; divide into 16 pieces. Roll each piece to make a rope 16-20 inches long. Roll sticks in oil and place on baking sheets. Brush with egg mixture and sprinkle with coarse salt. Bake for 20-30 minutes until browned and crisp.


Creamy Wild Rice Mushroom Soup

Creamy Wild Rice Mushroom Soup
  • 1/2 cup uncooked rice
  • 1-1/2 cup water
  • 2 green onions, thin-sliced
  • 1/2 lb. mushrooms, sliced
  • 3 Tbsp. butter
  • 1/4 cup flour
  • 4 cup chicken broth
  • 1 cup cream
  • 2 Tbsp. cooking sherry

Wash rice in three changes of hot water. Add to 1-1/2 cup water in saucepan, heat to boiling. Cover and lower heat; simmer 30-45 minutes. Saute onions and mushrooms in butter until onion is transparent, 3-5 minutes. Add flour and stir, cooking for 5 minutes. Stir in chicken broth and bring to boil. Stir until smooth and flour is thoroughly cooked. Add cream or half & half and sherry. Stir until heated through, but do not allow to boil.


Chicken, Wild Rice and Broccoli Soup

Chicken, Wild Rice and Broccoli Soup
  • 2 cup uncooked rice
  • 3 Tbsp. butter
  • 1 medium size onion, chopped
  • 1/2 lb. fresh mushrooms, chopped
  • 2 lbs. fresh broccoli, chopped
  • 3 carrots, peeled and chopped
  • 2 cup chicken broth
  • 2 Tbsp. flour
  • 2 cup light cream or half-and-half
  • 2 cup cooked, diced chicken
  • salt and pepper to taste

Rinse rice well and low boil until tender. Drain any remaining water. In a heavy pot, melt butter. Add onion and mushrooms. Saute for 5 minutes or until onions are transparent. Add broccoli, carrots and chicken broth. Simmer until vegetables are tender. At this point, either turn the entire pot of vegetables into a blender or food processor until smooth, or process about one half and leave the rest whole, or leave all vegetables whole. Continue heating and cook until thickened. If you do not process the vegetables, you might wish to add a small amount of arrowroot powder or cornstarch to thicken the broth. Add the chicken and wild rice. Add salt and pepper to taste.


Wild Rice and Asparagus Salad

Wild Rice and Asparagus Salad
  • 2/3 cup uncooked wild rice
  • 1 lb. tender fresh asparagus
  • boiling water
  • 1, 3-inch piece fresh ginger, chopped
  • 3 Tbsp. (sherry) wine vinegar
  • 1 tsp. sesame oil
  • 1 tsp. salt
  • 1/4 tsp turbinado sugar
  • 1/8 tsp. white pepper
  • 1/3 cup olive oil
  • 4 Tbsp. toasted sesame seeds

Rinse and boil wild rice until tender. Drain any remaining water and cool. Trim asparagus, but leave in whole spears; cook in boiling water for three minutes. Drain and rinse under cold water. Puree ginger and vinegar in blender. Strain into a bowl, and whisk in sesame oil, salt, sugar, pepper and olive oil until blended. Pour dressing on asparagus; drain off most of it. Blend remainder into wild rice. Arrange asparagus on top of wild rice in serving dish. Sprinkle with toasted sesame seeds. Chill or serve at room temperature.


Scampi on Wild Rice with Garlic Butter

Scampi on Wild Rice with Garlic Butter
  • 2/3 cup uncooked rice
  • 2 lbs. large green shrimp, de-veined, shelled, washed
  • 6 cloves garlic
  • 1/4 cup chopped fresh parsley
  • 2 tsp. grated lemon peel
  • 2 Tbsp. lemon juice
  • lemon wedges

Boil rice to your preferred doneness; drain any remaining water. Melt butter in a baking dish in oven set to 400 degrees. Add salt, garlic and most of the parsley (reserve a little) to butter; mix well. Arrange cleaned shrimp in single layer on baking dish. Turn shrimp to coat in butter mix. Bake uncovered 5 minutes. Turn shrimp. Sprinkle with lemon peel, lemon juice, and remaining parsley. Bake 8-10 minutes or until just tender. Arrange hot rice on serving dishes, top with shrimp. Garnish with lemon wedges.


Pork Chop Wild Rice Casserole

Pork Chop Wild Rice Casserole
  • 2/3 cup uncooked rice
  • 1 - 14 1/2 ounce can chicken broth
  • 1/4 cup white wine or apple cider
  • 1 large onion, chopped
  • 4 pork chops, cut 1 inch thick
  • 1 small tart apple, cored, sliced
  • 1 medium tomato, sliced
  • chopped fresh parsley

Wash rice well. Turn into a 2-quart casserole. Add broth, wine or cider, and onion. Arrange chops over top. Cover and bake at 325 degrees for one hour. Top chops with a slice of apple and slice of tomato. Recover and continue baking for 30 minutes longer.


Wild Rice Fry Bread

Wild Rice Fry Bread
  • 2 cup all-purpose flour
  • 1 Tbsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup cornmeal
  • 1 cup cooked rice
  • 1 cup water or milk
  • oil for frying

In a large bowl, blend flour, baking powder, salt, 1/4 cup of the cornmeal and the rice. Stir in water or milk until dough is stiff. Divide dough into four parts. Knead each part until smooth. Sprinkle rolling surface with remaining cornmeal and roll each part out to about 10 inches diameter. Heat oil to smoking, (about 400 degrees). Cook rolled dough in one piece, or cut or tear it into pieces and cook smaller breads. Fry breads about 45 seconds per side, or until golden. Serve hot with butter, or dust with powdered sugar.


Mushroom Wild Rice

Mushroom Wild Rice
  • 1 cup sliced onions
  • 1/2 lb. sliced mushrooms
  • 3 Tbsp. chopped, fresh parsley
  • 3 Tbsp. good quality vegetable or olive oil
  • 3 cup cooked wild rice or 1 1/2 cup each wild rice and brown rice
  • 1/4 cup wheat germ
  • 1/2 tsp. basil
  • 1/2 tsp. cumin seeds

Saute onions, mushrooms and parsley in the oil for 5 minutes over medium heat. Add remaining ingredients; heat through, stirring constantly. Serve hot.


Cinnamon Wild Rice Pudding

Cinnamon Wild Rice Pudding
  • 3/4 cup raisins, golden or dark
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. vanilla
  • 2 cup cooked wild rice
  • 2 cup hot half & half
  • cinnamon-sugar for top

Preheat oven to 350 degrees. Mix up a little cinnamon-sugar topping. Combine all other ingredients and turn in to a 1 1/2 quart casserole. Sprinkle with cinnamon sugar. Bake one hour or until pudding is set. Don't overcook or it will be dry. Serve warm or chilled.

Thank You and Enjoy!!

Bois Forte Band of Chippewa
 

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