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.
Total TimePrep: 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.
Nutrition Facts1 each: 306 calories, 18g fat (7g saturated fat), 23mg cholesterol, 506mg sodium, 30g carbohydrate (1g sugars, 2g fiber), 7g protein.
Originally published as Northwoods Wild Rice in Country Extra September 1991
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