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.
- 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
- 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.
- 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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