True wild rice does not require pre-soaking or extended cooking times like its paddy-grown counterpart. It needs to be rinsed and then cooked, normally adding about four cups water or liquid per cup of rice. Cooking until tender may take about 20 to 45 minutes, depending on the desired texture of the final product.
Wild rice can be used either as a side dish or a main course; it can be served straight or as an ingredient in many possible combinations. Meat and manoomin mixtures make delicious casseroles. It is also a tasty component in many soup recipes and can be served cold with a selection of meats, veggies and/or fruits to compose sumptuous salads. Used in breads, pancakes, muffins and popular as a dressing for the Thanksgiving turkey, leftover wild rice is rarely wasted because it’s a marvelous addition with so many culinary possibilities.

Wash the rice thoroughly by running it under cold water in a strainer. Add 1 cup of raw rice to 3 cups of boiling water in a heavy sauce pan or pot. Bring to boil then reduce heat and simmer until rice is tender and has absorbed the water. This will take 35-45 minutes. Makes approximately 3 or 4 cups of cooked rice.

3 beaten eggs
1 1/2 cups half & half
3/4 cup grated Swiss cheese
3/4 cup grated Monterey Jack cheese
3 green onions, chopped
1 Tbsp. parsley, chopped
5 slices crumbled, fried bacon
2 cups cooked wild rice
1 unbaked pie shell

Combine all ingredients and pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and continue baking for 30 more minutes.

2/3 cup wild rice (uncooked)
1 lb. ground beef
1 large onion, diced
1 cup celery, sliced
1 tsp. salt
1/4 tsp. pepper
1 can mushrooms and liquid
1 can mushroom soup
1 can water chestnuts, sliced

Brown meat, onion and celery unti lbeef is partially cooked. Add chestnuts. Add mushrooms and soup. Let simmer for a few minutes; add salt and pepper. Cook rice until it opens, about 30 minutes. Drain rice and combine with meat mixture. Place in buttered casserole and bake 350° for 45 minutes. Serves 5-61.

1 cup cooked wild rice
1 cup cooked white rice
2 cups drained crushed pineapple
1 cup miniature marshmallows
1/4 cup Maraschino cherries

Mix all ingredients together and chill for at least 2 hours. Before serving, fold in 1 cup whipped cream and serve. Serves approximately 10.

1/2 cup wild rice
1 package dry yeast
2 1/2 cups liquid (water the rice was cooked in, plus enough cold to equal 2 1/2 cups)
1/4 cup brown sugar
1/2 cup molasses
1 Tbsp. salt
1/4 cup salad oil
1/4 cup potato flakes
8-10 cups flour

Cook rice 1 hour, start in cold water (3 to 4 cups), save the liquid. Dissolve yeast in 1/4 cup warm water. Mix yeast mixture, liquid, sugar, molasses, salt, oil, potato flakes, and 2 cups of flour together, beat until smooth. Add cooked rice and remaining flour. Knead 5 minutes or so. Place in oiled bowl, let rise till doubled, punch down and let rise again; punch down and shape in 3 loaves. Let rise and bake at 350° to 375° for 50 minutes.

1/2 cup finely chopped onion
6 Tbsp. butter
1/2 cup flour
4 cups chicken broth
2 cups cooked wild rice
1/2 cup grated carrots
1 cup cooked, cubed chicken or turkey breast
3 Tbsp. slivered almonds
1/2 tsp. salt
1 cup half & half
2 Tbsp. dry sherry

In large saucepan, sauté onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Add wild
rice, carrots, chicken, almonds and salt; simmer 5 minutes. Add half & half and sherry; heat through.
Serves 6.

3 cups cooked wild rice
1 cup seedless green grapes, halved
1 small can water chestnuts, sliced
1/2 cup celery chopped medium-fine
1 big bunch of green onions chopped medium-fIne
1/2 cup slivered or sliced almonds
I cup mayonnaise

Stir vegetables and mayonnaise into rice, stir grapes in gently. If too thick, thin with a little milk. Taste for
seasoning. Stir in almonds. Refrigerated, this will keep several days. Salad will be more flavorful if it is made the day before serving. You can also put in leftover chopped chicken or turkey in this salad.