The Best of Wild Rice Recipes

By Beatrice Ojakangas

Get the cookbook with a varied collection of recipes and “how to” instructions that make cooking with wild rice a breeze.

Wild rice, one of the most versatile, nutritious, and flavorful grains, has been an important food source for hundreds of years. The warm, nutty taste and rich texture makes any dish a special one. This varied collection of recipes by Beatrice Ojakangas begins with basic “how to” instructions. Find out the best ways to cook wild rice on a range top, in the oven, and in the microwave, as well as how to “pop” wild rice. From there, recipes are divided into sections: appetizers, soups, salads and dressings, side dishes, main dishes, baked goods, and desserts. So there is something for every occasion!

Inside you’ll find

• More than 80 proven recipes featuring wild rice
• “How to” instructions for preparing wild rice
• Variety of dishes, from soups to entrees to desserts

Beatrice has written many articles for national food magazines. She wrote a weekly newspaper column for a number of years and has authored many cookbooks. With more than 80 of her favorite recipes, this is an essential addition to any cookbook collection.

• Language: English
• Publisher: Adventure Publications
• Release date: May 11, 1990
• ISBN: 9781591936763

Beatrice Ojakangas

Beatrice Ojakangas has written over 20 cookbooks. She teaches cooking classes in her home near Duluth, Minnesota.

Book preview

How-To

HOW TO COOK WILD RICE ON THE RANGE TOP

2 cups cooked rice

⅔c. wild rice

½ to 1 tsp. salt

2½ c. water

Wash wild rice in three changes of hot tap water; drain. In saucepan, heat rice, salt and water to boiling. Reduce heat and cover. 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

⅔ c. wild rice

½ to 1 tsp. salt

2½ c. 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.

HOW TO COOK WILD RICE IN THE MICROWAVE OVEN

2 cups cooked rice

⅔ c. wild rice

½ to 1 tsp. salt

2½ c. 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 ½ 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. cream cheese

1 green onion, sliced

1 tsp. curry powder

Dash cayenne

⅓ 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. Blend in the chutney. Shape into balls the size of small walnuts. Roll in chopped nuts,