Northwoods Wild Rice Recipe
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Northwoods Wild Rice Recipe

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My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.
Featured In: 30 Fall Harvest Salads
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES: 6-8 servings


  • 1-1/2 cups uncooked wild rice, rinsed
  • 4 cups water
  • 1 teaspoon salt
  • 1/4 cup butter, cubed
  • 4 slices bacon, diced
  • 1 small onion, chopped
  • 1/2 cup celery, sliced
  • 1/2 cup sliced fresh mushrooms
  • Seasoned salt to taste
  • 1/4 teaspoon pepper
  • 1/2 cup salted cashews

Nutritional Facts

1 each: 306 calories, 18g fat (7g saturated fat), 23mg cholesterol, 506mg sodium, 30g carbohydrate (1g sugars, 2g fiber), 7g protein.


  1. Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon.
  2. For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes. Yield: 6-8 servings.
Originally published as Northwoods Wild Rice in Country Extra September 1991, p47

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ladydi54 User ID: 4646748 16512
Reviewed Oct. 27, 2012

"I like to make this recipe a day ahead,then all I have to do is reheat.Everyone I've made this just loves it.The wild rice I use is a blend of many different rices, IT'S SO GOOD"

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