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Northwoods Wild Rice

 Northwoods Wild Rice
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.
6-8 ServingsPrep: 25 min. Cook: 50 min.


  • 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.

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Northwoods Wild Rice (continued)

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