Northwoods Wild Rice Recipe

5 1 1
Northwoods Wild Rice Recipe
Northwoods Wild Rice Recipe photo by Taste of Home
Publisher Photo

Northwoods Wild Rice Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 50 min.

Ingredients

  • 1-1/2 cups uncooked wild rice, rinsed
  • 4 cups water
  • 1 teaspoon salt
  • 1/4 cup butter, cubed
  • 4 slices Jones Dairy Farm Dry-Aged 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

Directions

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

Nutritional Facts

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

  • 1-1/2 cups uncooked wild rice, rinsed
  • 4 cups water
  • 1 teaspoon salt
  • 1/4 cup butter, cubed
  • 4 slices Jones Dairy Farm Dry-Aged 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forNorthwoods Wild Rice

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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"

Loading Image