Turkey Wild Rice French Onion Dip

Cameron Miller, Blaine, MN
2026 Wild Rice Recipe Contest Finalist

In large skillet, sauté onions, baking soda, and salt in oil. Add garlic and turkey; cook until browned. Stir in soup mix, wild rice, wine, broth, Worcestershire sauce, and soy sauce; deglaze pan. Fold in cream cheese and mascarpone until creamy. Stir in remaining ingredients. Serve with crackers or chips.

8 servings

Beef Enchilada Soup

In large saucepan, brown ground beef, onion, and garlic; drain. Add corn, chilies, beef broth, enchilada sauce and cumin. Cook uncovered over medium heat about 15 minutes. Add wild rice and cilantro. Simmer 5 minutes; season with salt and pepper. Ladle into soup bowls; top with cheese.

6 servings

Broccoli Cheese Chicken Soup Gone Wild

In large saucepan, melt butter over medium heat. Add flour, pepper and thyme, stirring until bubbly; gradually stir in broth and beer. Bring to a boil. Stir in wild rice, prepared broccoli mixture and chicken; simmer 5 minutes.

8 servings

Creamy Asparagus & Wild Rice Soup

In large suacepan, saute leeks in butter. Stir in broth, lemon zest, lemon juice, 1 tbsp parsley, salt and pepper; bring to boil. Reduce heat, cover; simmer 20 minutes. Add asparagus stems; cook 5 minutes. Remove from heat; puree. Return to heat. Add wild rice, cream, asparagus tips and remaining parlsey. Gently reheat; adjust seasonings. Garnish.

6 servings

Italian Green Bean Wild Rice Soup

In large saucepan, brown ground beef thoroughly with onion, celery, and garlic. Add broth and tomatoes; bring to boil. Add beans; simmer 10 minutes. Stir in wild rice, parsley and seasonings; simmer 10 minutes. Serve topped with cheese.

Tip: For garden fresh flavor, substitute 4 medium fresh tomatoes (chopped) for canned tomatoes.

8–10 servings.

Lite 'n Creamy Wild Rice Broccoli Soup

In saucepan, sauté onion in butter. Add seasonings and water; bring to a boil. Add broccoli; cook 15 minutes. Add wild rice; simmer 5 minutes. Add milk; heat through.

6 servings

Manhattan Fish & Wild Rice Chowder

In large saucepan, cook bacon until brown and crisp. Add onion, carrots and thyme; saute until vegetables are softened. Stir in tomatoes, and broth; bring to boil. Reduce heat to simmer; add wild rice and tilapia. Cover and cook until fish is flaky. Season with salt and pepper. Sprinkle with cilantro.

Tip: Add extra broth or white wine if soup thickens.

6 servings.

Salmon Wild Rice Bisque with Vodka

In large saucepan, sauté onions in oil; stir in broth, hollandaise sauce, vodka, salt, pepper, dill and lemon juice. Simmer 5 minutes. Stir in salmon, wild rice, peas and half and half; heat through. Adjust seasonings.

4-6 servings.

Tomato Wild Rice Bisque

In large saucepan, sauté onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Cook over medium heat, stirring constantly until mixture boils. Stir in remaining ingredients; heat through - do not boil.

6 servings

Tuscan Vegetable Wild Rice Soup

In large saucepan, heat olive oil over medium heat; sauté leek, fennel, thyme, vegetables and 1/2 tsp salt for 5 minutes. Add green onions and broth. Cover; simmer 10-15 minutes. Add wild rice; simmer 5 minutes or until heated through. Add remaining salt, lemon juice and pepper. Ladle into bowls; top with cheese and garnish with minced fennel fronds.

8-10 servings

Vegetarian Wild Rice Chowder

In stockpot, combine first 7 ingredients; simmer 15 minutes. Add wild rice. In saucepan, melt butter; stir in flour. Gradually add milk, stirring until thick and bubbly; stir into stockpot. Top each serving with cheese.

6 servings

Wild 'n Easy Stew

In large saucepan, sprinkle beef and onions with seasonings and cornstarch; sauté in oil until browned. Stir in all ingredients except last two; simmer 20 minutes. Add butter beans and wild rice; heat through.

8-10 servings

Wild and Zesty Soup

In large saucepan, melt butter over medium heat. Sauté onions, carrots and celery until tender. Stir in flour; cook one minute. Gradually add broth. Cook, stirring constantly until mixture boils and is thick. Stir in thyme, salt, pepper, wild rice and turkey. Reduce heat to low. Stir in half and half. Add cheeses and stir until melted.

8 servings

Wild Beef 'n Veggie Soup

In large saucepan, brown ground beef and onion; drain. Add broth, tomatoes, cabbage and seasonings; bring to a boil. Add vegetables and wild rice; heat through.

6-8 servings

Wild Rice Cheese Chowder

In large saucepan, melt butter. Add flour, stirring until bubbly; gradually stir in broth. Add vegetables and seasonings; simmer 30 minutes. Gradually add cheeses, stirring constantly. Stir in milk, beer (or water) and wild rice; heat through - do not boil. Garnish.

6 servings

Wild Rice Comfort Soup

In large saucepan, brown beef, onions and garlic. Stir in remaining ingredients; heat through.

8 servings.

Wild Rice Gumbo

Preheat large skillet over medium heat 2 minutes. Add flour; stir constantly until dark beige (approximately 5 minutes - don't scorch). Immediately transfer to plate. In a large saucepan, cook bacon until starting to crisp; add kielbasa, onion, celery, peppers, scallions and garlic. Cover; cook 5 minutes. Uncover. Cook, stirring occasionally until vegetables are lightly browned; stir in flour. Gradually stir in broth; add tomatoes, parsley, Cajun seasoning and bay leaves. Partially cover; simmer 40 minutes. Add wild rice, shrimp and file powder; simmer 10 minutes. Season with salt, pepper and hot pepper sauce. Remove bay leaves before serving. Makes

8-10 servings

Sole with Shrimp on Wild Rice

Simmer wild rice in water and 4 cups wine 40 minutes or until tender. Boil off any remaining liquid. Reduce heat; add cream and shrimp. Cook, stirring constantly, until shrimp are pink. Season with salt, pepper, lemon juice and dill; set aside and keep warm. Roll fillets and poach in remaining wine approximately 10 minutes. Make beds of wild rice mixture on serving plates, top each with two fillet rolls and serve with a side salad.

10 servings

Courgettes with Wild Rice Stuffing

Preheat oven to 375°F. Scoop out courgette pulp and place shells on greased baking pan. Finely chop pulp; set aside. Saute onion and garlic in butter. Add pulp, beef, salt and pepper; brown beef and drain. Add wild rice, tomatoes and half the cheese; mix well. Mound into shells. Cover; bake 25 minutes or until tender. Sprinkle with remaining cheese; bake 15 minutes uncovered.

10 servings

Wild Mexican Casserole

Preheat oven to 375°F. In a 3 qt. casserole, layer ingredients. Bake, uncovered, 45 minutes. Serve with tortilla chips and sour cream if desired.

Note: May be assembled the night before and refrigerated up to 24 hours prior to baking

6 servings

Wild Rice Multigrain Bread

In large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, rolled oats, yeast and salt; mix well. In medium saucepan, heat water, milk, honey and butter until very warm (120-130°F). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Add wild rice. Cover and let rest 15 minutes. Stir in enough additional all-purpose flour to make a stiff dough. On floured surface, knead dough 10 minutes; add more flour as necessary to keep dough from sticking. Place in lightly greased bowl. turn over, cover and let rise until doubled, about 2 hours. Punch down. Knead briefly on lightly floured surface. Divide dough into thirds, shape into 3 strands; braid and place onto greased baking sheet to form a wreath. Let rise until doubled, about 45 minutes. Brush tops of loaves with egg mixture. Sprinkle with sunflower seeds. Bake at 375°F for 45 minutes or until bread sounds hollow when tapped.

Makes 2 loaves (9½ x 5½-inch pan) or 18 bread sticks (apx. 12 inches long).

Grilled Chicken-Wild Rice Burrito with Mango-Habanero Sauce

In a 2-quart saucepan, heat oil. Sauté onions, carrots, and chili until onions are translucent. Add remaining sauce ingredients; simmer 10 minutes. Puree in blender until smooth; keep warm.

Preheat oven to 375°F. In skillet, melt butter; sauté onions until translucent. Add garlic, mushrooms and peppers; sauté until mushrooms soften. In large bowl, mix wild rice, marjoram, and cheeses; stir in mushroom mixture. Season with salt and pepper. On each tortilla, divide wild rice mixture and chicken; roll pinwheel style and brush with melted butter. Bake 15-20 minutes, until golden brown; cool 3 minutes. Spoon sauce on 4 plates. Cut each burrito in 5 slices; arrange on top of sauce.

4 servings.

Gourmet Burgers

In large bowl, combine ingredients well. Shape into 5 patties; broil, grill or panfry.

VARIATIONS: Add chopped onion, shredded cheese, parsley, basil, garlic or seasoned salt. Can be used for meatballs or meatloaf. For convenience, double or triple the recipe and freeze extra patties.

5 servings

Grape'n Chicken Wild Rice Salad

In a large bowl, toss salad ingredients, except grapes and cashews. Add dressing; toss. Just before serving, fold in grapes and cashews.

8 servings

Shrimp 'n Wild Rice Salad

In medium bowl, combine salad ingredients. Add dressing; lightly toss.

6-8 servings

Sweet Pea and Wild Rice Salad

In large bowl, toss first 10 ingredients with olive oil. Sprinkle on the dried dressing mix, pepper and salt. Combine well; chill one hour before serving.

8-10 servings

Waldorf Salad

Toss diced apples with lemon juice and brown sugar. Stir in celery and wild rice. Blend yogurt and mayonnaise. Toss with salad ingredients. Chill.

6 servings

Wild Bangkok Chicken Salad

In large bowl, toss all ingredients. Serve immediately.

8 servings.

Wild Beef Satay Salad

On large platter, mix wild rice, peas and onions. Layer with cucumber, red pepper and sirloin; drizzle with dressing. Sprinkle cilantro and peanuts over top.

8 servings

Wild Coconut Chicken Salad

In small bowl, beat egg and milk. In separate bowl, mix bread crumbs and coconut. Dip chicken in egg mixture; coat in coconut mixture. In large skillet, heat oil to 350°F. Fry chicken; set aside. Divide salad on 4 plates; drizzle with dressing. Top with chicken.

4 servings.

Wild Fruit Salad

Dressing (whisk together):

In medium bowl, combine salad ingredients except coconut. Add dressing; lightly toss. Sprinkle with coconut.

4 servings

Wild Grecian Salad

In large bowl, combine first eight ingredients; set aside. In a small bowl, whisk olive oil, lemon juice, salt and pepper; add to salad. Stir in turkey. Serve on a bed of mixed greens.

6-8 servings

Wild Oriental Express

In large bowl, combine all salad ingredients, except sirloin and sesame seeds; toss with dressing. Grill, broil, or pan fry sirloin; slice into strips. Fan sirloin over top of salad. Sprinkle sesame seeds over top.

6-8 servings

Wild Rice Sirloin Fajita Salad

In large flat bowl, combine dressing, wild rice and cilantro. In large skillet, heat oil. Stir fry vegetables and sirloin; place on top of wild rice. Sprinkle with cheese.

4-6 servings.

Wild Rice Sirloin Salad

In large bowl, toss wild rice, vegetables and cheese. Toss salad with dressing; top with sirloin.

6 servings.

Wild Rice Smoked Salmon Salad

In large bowl, toss salad ingredients. Add dressing; toss.

6 servings.

Wild Rice Thai Chicken Salad

In large bowl, combine salad ingredients except greens and peanuts. Add dressing; lightly toss. Line platter with greens, top with salad; garnish with peanuts.

8 servings

Turkey Tarragon Wild Rice Salad

In large bowl, mix salad ingredients; toss with dressing.

8 servings

Wild Spinach Salad

In large bowl, toss all ingredients.

Tip: For extra flavor, use Gold'’n Plump® Chili Lime Chicken Breast Fillets.

6 to 8 servings.

Turkey Wild Rice Chili

In large saucepan, saute onion and garlic in oil. Add turkey, wild rice, beans, corn, chilies, broth and cumin. Cover; simmer over low heat 30 minutes or until turkey is tender. Stir in pepper sauce. Serve with shredded cheese; garnish with parsley.

6-8 servings

Wild Thousand Island Salad

In large bowl, combine salad ingredients except sirloin. Just prior to serving, add dressing; lightly toss. Fan sirloin over top of salad.

4-6 servings

Cucumber Yogurt Wild Rice Salad

In large bowl, combine all salad ingredients except sirloin and chives. Just prior to serving, add dressing; lightly toss. Grill, broil or pan fry sirloin; slice into strips. Fan sirloin over top of salad. Garnish with whole chives.

4-6 servings

Carrot Pecan Wild Rice Side Dish

In large bowl, combine all ingredients; microwave to warm through.

6 servings

Wild Rice Pilaf

In medium skillet, sauté mushrooms and garlic in oil. Add remaining ingredients; heat through.

6-8 servings

Thai Beef & Wild Rice Lettuce Wraps

In large skillet, brown beef in oil, season with salt and pepper. Drain; set aside. In large bowl, toss remaining ingredients, except lettuce, with beef. Spoon apx. 1 cup filling on each lettuce leaf; wrap up burrito style. Serve immediately.

Great appetizers – use butter lettuce leaves in place of large leaves. Roll and secure each with a toothpick. Yld: 24-32 appetizers.

4-8 servings

Toasted Wild Rice Fruity Sidedish

In large skillet, melt butter, add wild rice; stir–fry to toast. Stir in mushrooms and almonds; cook until browned. Add cranberries, dried fruit, oregano and thyme. Heat through; stir in cheese.

8 servings.

Traditional Minnesota Wild Rice Side Dish

In large skillet, sauté vegetables in butter; add sherry, salt, pepper and wild rice. Cook until liquid is evaporated and wild rice is heated through.

6-8 servings

Wild Appetizer Fritters

Prepare muffin mix according to directions. Stir in wild rice, cheese and sausage. Drop batter by tablespoons into 350°F oil. Fry 2-3 minutes; drain on paper towel.

24 appetizers

Wild Cheesy Vegetable Side Dish

Preheat oven to 375°F. In large bowl, combine wild rice with cooked vegetables. Place mixture in greased 1 1/2 qt. baking dish. Top with cheese and almonds. Bake 30 minutes.

6 servings

Wild Dip

Preheat oven to 350°F. In large bowl, microwave broccoli and sauce chips until thawed; place in food processor or blender. Add artichokes; process 10-15 seconds until finely chopped. Place in 1 1/2 quart casserole; stir in remaining ingredients. Bake 30 minutes, until bubbly. Serve with pita or bagel chips.

Makes 4 cups.

Wild Empanadas

Preheat oven to 400°F. Line large baking sheet with foil; lightly coat with cooking spray. In large skillet, brown ground beef thoroughly with onion and garlic; stir in remaining filling ingredients.

On lightly floured surface, roll each pastry sheet into 12x9–inch rectangle; cut each into twelve squares. Place 2 tsp filling on each square and fold pastry to make triangles; seal edges with fork. In small bowl, beat egg and water; brush over pastry triangles. Bake 15–20 minutes until golden brown.

24 pieces.

Wild & Sassy Side Dish

In large saucepan, heat oil. Add cinnamon, cloves, tumeric and carrots; saute 2 minutes. Add remaining ingredients; heat through.

6-8 servings

Wild Side

In large dish, microwave red pepper, broccoli and sauce chips on high 8-10 minutes, until vegetables are tender. Stir in remaining ingredients; microwave 1-2 minutes, until heated through.

4-6 servings.

Wild Szechuan Sidedish

In large skillet, combine all ingredients. Cook, stirring constantly until heated through. Sprinkle with almonds.

Tip: Make into an entree by adding 2 cups of cooked, cubed Gold’n Plump® Boneless/Skinless Split Chicken Breast.

8 servings

Wild Zesty Side Dish

In small skillet, saute onion and pine nuts in oil; place in large bowl. Stir in remaining ingredients.

6-8 servings

Beef Stroganoff on Wild Rice

In large saucepan, heat oil. Dust beef cubes with flour, shaking off excess. Add beef, onion and mushrooms to oil; brown 5 minutes. Add pickle, paprika, wine and broth; bring to a boil. Reduce heat; simmer 10 minutes. Add sour cream; heat through. Season with salt and pepper; serve over bed of warm wild rice. Garnish with cheese and chives.

6 servings

Corn, Cumin, & Chilies Wild Rice

In large skillet, melt butter; stir fry peppers and corn about 6 minutes. Add remaining ingredients; stir fry until heated through. Garnish.

6-8 servings

Easy Wild Layered Dish

In medium skillet, heat oil. Sauté mushrooms and garlic; remove from pan. In same skillet, sauté chicken; stir in sauce. Set aside. In microwavable dish, layer 1 cup wild rice, ½ the chicken mixture, ½ the mushroom mixture and 1 box of vegetables; repeat. Cover. Before serving, microwave on high until heated through.

Note: May be assembled the night before and refrigerated prior to microwaving.

4 servings.

Holiday Stuffed Chicken

Preheat oven to 350°F. In medium skillet, cook bacon and onions until onions are translucent. Stir in remaining stuffing ingredients; fill chicken with stuffing. Pour orange juice concentrate over chicken; top with rosemary. Bake 1 1/2-2 hours, until timer pops out. Let chicken rest 10 minutes, remove stuffing; carve.

4-6 servings.

Salmon Wild Rice "Risotto"

In large skillet, saute mushrooms in butter. Stir in cream; simmer to thicken slightly. Add salmon; simmer 5 minutes. Stir in minced dill, salt, pepper and wild rice; cook 5–10 minutes. Adjust seasonings. Garnish with dill sprigs; serve immediately.

4 servings

Smoked Salmon Wild Rice Burgers

In a large bowl, mix ingredients except oil and rolls; shape into 6 patties. In large skillet, lightly fry patties in oil; drain and place on roll.
(Serve with mayo and avocado if desired).

Note: Great appetizers-shape into 12-15 patties

6 servings

Tomato Pesto Salmon Scramble

In large skillet, sauté leeks in oil until softened. Add salmon, pesto, tomatoes and wild rice; sauté 2 minutes. In small bowl, beat eggs, milk, salt and pepper; add to skillet. Stir until eggs are cooked. Add cheese, stir until melted; garnish with fresh chives. Serve immediately.

4 servings.

Wild Baked Chicken

Preheat oven to 400°F. Lightly grease 9X13 inch pan. In large bowl, combine wild rice, stuffing mix, cranberries, pecans and margarine. In small bowl, combine water and bouillon. Pour over stuffing; mix well. Spoon into baking pan. Top with chicken thighs, skin side up. Bake for 35-40 minutes, or until chicken is browned and juices run clear when pierced with a fork. Spoon preserves over chicken. Bake for another 10 minutes.

8 servings

Wild Chicken Broccoli & Carrot Skillet

In large skillet, heat oil; stir–fry chicken until lightly browned. Remove chicken; set aside. In same skillet, saute onion and mushrooms in butter until tender. Stir in flour,cooking until bubbly; gradually add broth. Add vegetables, wild rice, milk, seasonings and chicken; heat through. Stir in cheese.

8 servings.

Wild Chicken 'n Sugar Snap Pea Casserole

Preheat oven to 350°F. In a 2 qt casserole, place wild rice, peas and chicken. In large skillet, melt butter and sauté vegetables; add seasonings, broth and half and half; cook 10 minutes and add to casserole. Mix in 1 1/2 cups of cheese; top with remaining cheese. Loosely cover; bake 40 minutes. Uncover; bake 10 minutes.

8 servings

Wild Frittata

Preheat oven to 350°F. In large bowl, combine frittata ingredients; place in greased 13x9 inch pan. Bake 40 minutes. Top with pepperjack cheese; bake 10 minutes. Sprinkle with cilantro. Serve warm or at room temperature.

8 servings

Wild Rice Beef & Broccoli Casserole

Preheat oven to 350°F. Place wild rice in 2 qt. casserole; add broccoli. In large skillet, brown beef adding seasonings; drain and add to casserole. In same skillet, lightly sauté onion, green pepper and mushrooms in oil. Add tomatoes; heat through. Blend in tomato paste. Add tomato mixture to casserole; toss. Add 1 3/4 cups cheese; toss lightly. Top with remaining cheese. Cover; bake until heated through (apx. 30 minutes). Uncover; bake 5 minutes.

8 servings

Wild Rice Bowl – Meal On-The-Go

Wild, Sweet and Sour Bowl:

Layer ingredients among four microwavable bowls. Cover and refrigerate. Microwave 2-3 minutes before serving.

4 servings

Wild Rice & Chilies Ground Turkey Bake

Preheat oven to 350°F. Place wild rice in 2 qt. casserole. In large skillet, brown turkey adding chilies and seasonings. Drain turkey; add to casserole. In same skillet, lightly sauté onion and red bell pepper in oil. Add flour, stirring until bubbly. Gradually stir in broth. Add corn; heat through. Stir in milk. Add mixture to casserole; toss all ingredients. Add 1 1/2 cups of cheese; toss lightly. Sprinkle remaining cheese on top. Cover; bake until heated through (apx. 30 minutes). Remove cover; bake 5 minutes.

8 servings

Wild Rice “Cannelloni”

Preheat oven to 375°F. In large skillet, brown ground beef thoroughly with onion and garlic. Stir in spinach, cream, 1 cup cheese, eggs, Italian seasoning, wild rice, salt and pepper; set aside. Grease 9x13–inch pan; spread thin layer (2–4 tbsp) of marinara sauce. Layer ½ wild rice mixture, ½ remaining marinara sauce, ½ alfredo sauce and 1 cup cheese. Repeat layers. Bake uncovered 35–45 minutes, until heated through.

Tip: Make ahead of time to have on hand. May be assembled in advance and frozen. Thaw before baking.

8–12 servings.

Wild Rice Skillet Pancake

Preheat oven to 350°F. Grease 10 inch ovenproof skillet. In large bowl, combine flour, parsley, scallions, sage baking powder, salt, pepper and cayenne. Add wild rice and sausage; set aside. In medium bowl, whisk together eggs and milk. Add cheese, then combine well with wild rice mixture. Pour mixture into prepared skillet; bake 45-60 minutes or until toothpick comes out clean. Cut into wedges; serve immediately. Top with marinara sauce or ranch salsa (equal parts Ranch dressing and salsa). Garnish with fresh parsley.

4-6 servings

Wild Rice Skillet Stir-Fry

In large skillet, heat oil; stir-fry sirloin until no longer pink in center. Add next five ingredients; stir until heated through. Sprinkle with sesame seeds.

4-6 servings

Wild Rice Stove-Top Casserole

In heavy skillet, brown beef, onions and garlic. Stir in broth, tomatoes, corn, soup, and wild rice. Mix ingredients; cook on low heat 15 minutes, until heated through. Stir in apple, raisins and seasonings; cook 5 minutes. Fold in cheese.

8 servings.

Wild Rice Tilapia Tacos

On each tortilla place 1 piece of fish, 2 tbsp corn, 2 tbsp wild rice, 2 tbsp lettuce, 1 tbsp peach salsa. Fold tortilla.

4 servings.

Wild Sizzle Stir-Fry

In large skillet heat oil; stir-fry beef and vegetables. Add wild rice and sauce; heat through. Garnish.

6 servings

Wild Stuffed Chicken

Preheat oven to 350°F. Spread out chicken thighs and evenly distribute stuffing mixture over chicken; fold thighs over. Place in greased 13x9 inch pan. Pour sundried tomatoes and artichokes over chicken; bake 45-60 minutes. Spoon juices over chicken.

6 servings

Wild Stuffed Peppers

Preheat oven to 350°F. Cut peppers in half; remove stems and seeds. In large bowl, combine rest of ingredients. Lightly stuff halves with wild rice mixture. Place in baking pan; cover loosely with foil. Bake for 30 minutes, uncover, bake for an additional 10 minutes until peppers are tender.

6 servings

Wild Surf & Turf

Preheat oven to 375°F. Coat beef with oil and seasoned salt. In large skillet, sear beef 2 minutes; remove from pan. In same skillet, melt butter. Sauté garlic; remove from heat. Stir in dill, wild rice and 1/2 cup sauce. Slit each tenderloin; stuff with 1/2 cup of wild rice mixture and four shrimp (with tails visible). Bake 25 minutes or until beef reaches desired doneness. Garnish each with 1 tsp sauce and 1 sprig of dill.

4 servings

Wild Thai Stir Fry

In large skillet, heat oil; stir fry beef. Stir in curry powder. Stir in onions, peppers and carrots; cook 5 minutes or until vegetables are tender crisp. Stir in milk and basil; simmer 5 minutes. Serve over wild rice.

6-8 servings

Wild Vegetable Mornay

In large skillet, sauté scallions, mushrooms and garlic in butter until soft. Add flour; stir to blend. Whisk in half and half and broth; stir and cook until smooth (about 5 minutes). Stir in cheese, asparagus, wine, wild rice, salt and pepper; heat through. Adjust seasonings and serve immediately.

4-6 servings

Wild Rice Cranberry Salad

40 Servings (apx. 5 oz. each)

Asian Crab & Asparagus Soup

In large saucepan, combine all ingredients. Heat to boiling; reduce heat and simmer 5-10 minutes.

8 servings

Wild Rice Chicken Bisque

In large saucepan, sauté onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Stir in remaining ingredients; heat to boiling. Reduce heat; simmer 5 minutes.

6 servings

Salsa Wild Rice Soup

In large saucepan, saute onion, green pepper and zucchini in oil; add garlic powder and cumin. Stir in remaining ingredients; heat through.

6-8 servings

Wild Rice & Pork Salad

Dressing (whisk together):

In large bowl, toss salad ingredients except pork and almonds. Add dressing; toss. Top with pork and almonds.

6-8 servings

Wild Rice Chicken & Red Cabbage Salad

Emily Falke, Santa Barbara, CA
2026 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss.

2 servings

Sunflower Salad

In a large bowl, toss all ingredients.

6-8 servings

Wild Raspberry Summer Salad

Dressing (whisk together; chill):

In a large bowl, toss salad ingredients, except raspberries. Add dressing; toss. Top with raspberries.

6-8 servings

Southern Seafood Salad

Dressing (whisk together; chill):

In large bowl, toss salad ingredients. Add dressing; toss.

6 servings

Wild Pork Stir Fry

In large skillet or wok, saute pork in oil. Stir in wild rice, peanuts,
water chesnuts, peas, onion, red pepper, and cherries; stir in sauce
to coat. Season to taste.

6-8 servings

Seafood-Spinach Wild Rice “Risotto”

In large skillet, sauté mushrooms in butter; add half and half and spinach and begin to slightly simmer. Add lobster, dill, wild rice, salt and pepper; stir gently. Cook 5 minutes or until heated through. Garnish with dill sprigs; serve immediately.

4 servings

Cheesy Sausage & Wild Rice Skillet

In large skillet, brown sausage; drain. Add celery, onion, red pepper and mushrooms; cook 5-7 minutes. Add wild rice, milk and pepper; mix well. Heat through. Add cheese; stir until cheese melts.

6-8 servings

Seafood Farmstead Frittata

In 10-inch skillet, saute bacon, onion, red pepper and garlic; drain and set aside. In a large bowl, whisk eggs, water, oregano, salt and pepper. Stir in ½ cup cheese, bacon mixture, broccoli, ½ cup salsa, wild rice and crab. Coat skillet with cooking spray; pour mixture into skillet. Cook over low to medium heat 10-12 minutes, until eggs are almost set. Top with remaining cheese. Remove from heat; cover and let stand until eggs are set and cheese melts. Cut into wedges; top with remaining salsa.

6 servings

Mom's 5-Minute Meatloaf

In large bowl, combine all ingredients, except 6 tbsp sauce. Divide mixture into 3 microwave-proof reusable containers (rectangular 24 oz size). For each meatloaf: microwave on high 4 minutes; drain. While in container, slice meatloaf into 4 portions; spoon 2 tbsp sauce over top; microwave 1 minute.

6-12 servings

BBQ Crab Fried Rice

In large skillet or wok, sauté wild rice, crab, peas, water chestnuts and onion in oil. Heat through; swirl eggs into mixture, stir until eggs are cooked. Stir in barbecue sauce.

4-6 servings

Wild Rice Apricot Stuffed Pork

Apricot Glaze:

In medium skillet, brown sausage; drain and set aside. In small skillet, sauté onion and celery in butter until tender. In large bowl, combine sausage, onions, celery, bread crumbs, wild rice, apricots, thyme, rosemary and salt. Stir in broth and egg.

Preheat oven to 350°F. Cut a hole through center of pork loin; stuff from both ends with stuffing mixture. Place in roasting pan, uncovered. Roast 35 minutes or to an internal temperature of 160°F. Remove from oven; allow to cool 10 minutes.

Stuffing. Place remaining stuffing in buttered casserole. Cover and bake 25 minutes. Uncover and continue baking 10 minutes.

Glaze. In medium saucepan, combine glaze ingredients. Bring to a boil, reduce heat and simmer 10 minutes.

Serve stuffed pork slices over stuffing and drizzle with apricot glaze.

For Apple Stuffed Pork: substitute dried, chopped apples for dried apricots and apple preserves for apricot.

6-8 servings

Wild Crab Corn Chowder

In large saucepan, saute bacon and onion in butter until bacon is cooked. Add flour, stirring until bubbly; gradually stir in broth. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer 5 minutes.

6 servings

Wild Rice & Vegetable Beef Soup

In large saucepan, brown beef and onion. Stir in remaining ingredients; heat through.

8 servings

Chicken & Broccoli Wild Rice Soup

In large saucepan, brown chicken, onion and red pepper in oil. Stir in remaining ingredients; heat through.

6-8 servings

Spinach & Blue Cheese Wild Rice Soup

Photo courtesy of Crystal Farms

In large saucepan, heat broth. Add blue cheese; stir until melted.Stir in remaining ingredients; heat through.

4 servings

Greek Wild Rice Chicken Salad

Photo courtesy of Crystal Farms

In large bowl, toss salad ingredients. Add dressing; toss. Cover and refrigerate 1-2 hours prior to serving.

Tip: If desired, add additional cucumber in lieu of lima beans.

6-8 servings

Wild Surf & Turf Salad

Marinate sirloin in steakhouse marinade; marinate crab in sweet and sour marinade, as directed on package. Grill sirloin; slice and cut into bite-size pieces. In large bowl, microwave half of green beans (freeze remaining beans for future use) on high for 3-4 minutes or until beans are slightly tender; cut into bite-size pieces. In a large bowl, toss all ingredients.

4-6 servings

Sweet Pea Wild Rice Salad

Photo courtesy of Crystal Farms

In large bowl, toss salad ingredients. Add dressing; toss. Cover and refrigerate 1-2 hours prior to serving.

6 servings

Sweet & Salsa Sirloin Salad

Photo courtesy of Crystal Farms

In large bowl, toss salad ingredients, except sirloin. Add dressing; toss. Top with sirloin.

4-6 servings

Wild & Fruity Chicken Salad

Dressing (whisk together):

In large bowl, toss chicken, fruit, and wild rice. Add dressing; toss. Serve on lettuce; sprinkle with almonds.

4-6 servings

Wild Rice Crab Cakes

In large bowl, combine ingredients, except oil. Shape into 10 patties; refrigerate 1 hour. In large pan, heat oil to medium. Cook crab cakes until brown.

4-5 servings

Wild & Healthy Wrap

Photo courtesy of Crystal Farms

On each wrap, divide and layer ingredients; roll.

6 servings

Szechuan Beef & Asparagus

In large skillet, brown beef, leeks and garlic in oil. Stir in remaining ingredients; heat through.

4 servings

Wild Thai Peanut Sauce Chicken

In large skillet, saute chicken and red pepper in oil until chicken is
no longer pink in the middle. Stir in wild rice, snap peas and sauce;
heat through. Garnish with basil and peanuts.

6 servings

Wild Seafood Omelet Roll

Preheat oven to 375°F. In medium bowl, whisk cream cheese, milk, eggs, salt and pepper; stir in wild rice. Line jellyroll pan with parchment paper (press into bottom and sides, pinching corners). Pour egg mixture into pan; bake 30 minutes, or until puffy. Remove
from oven; immediately spread with salsa. Layer with remaining
ingredients. Starting at short side, roll up, removing paper as you
roll. Place seam side down on serving platter; top with remaining
cheese. To serve, cut roll in slices at slight angle.

6-8 servings

Wild Mexican Skillet

In large skillet, brown chicken, onion, green pepper, garlic powder, cumin, salt and pepper in oil. Add corn, sour cream,
salsa, wild rice and cilantro; heat through. Top with chips and
cheese; cover, allowing cheese to melt.

6-8 servings

Wild Rice Slider Trio

Szechuan Slider:

Mexican Slider:

Italian Slider:

In medium bowl, combine ground beef, wild rice and salt; divide mixture into thirds; set aside.

Szechuan Slider: In small bowl, combine one-third of the beef and wild rice mixture with hoisin sauce; form mixture into 5 patties. Grill or pan fry over medium heat. Garnish patties with red pepper and serve on bun.

Mexican Slider: In small bowl, combine one-third of the beef and wild rice mixture with salsa and cheese; form mixture into 5 patties. Grill or pan fry over medium heat. Serve on bun.

Italian Slider: In small bowl, combine one-third of the beef and wild rice mixture with pesto; form mixture into 5 patties. Grill or pan fry over medium heat. Garnish patties with one slice pepperoni and cheese. Serve on bun.

Tip: Entrees - serve one of each variety.

5 entrèe servings; 15 appetizers

Italian Green Bean Wild Rice Soup

Tip: For garden fresh flavor, substitute 4 medium fresh tomatoes (chopped) for canned tomatoes.

8-10 servings

Asian Chicken and Wild Rice Soup

In large saucepan, sauté chicken and bell pepper in oil until chicken is cooked and pepper is tender. Stir in remaining ingredients; bring to boil. Reduce heat; simmer 5-10 minutes.

6 servings

Manhattan Fish & Wild Rice Chowder

In large saucepan, cook bacon until brown and crisp. Add onion, carrots and thyme; sauté until vegetables are softened. Stir in tomatoes, and broth; bring to boil. Reduce heat to simmer; add wild rice and tilapia. Cover and cook until fish is flaky. Season with salt and pepper. Sprinkle with cilantro.

Tip: Add extra broth or white wine if soup thickens.

6 servings

Wild Rice Blinis with Herring Tartare

Mix wild rice, herbs, eggs, breadcrumbs, salt and pepper. Form into 30 patties; fry in oil until crisp. Chop enough chives to yield 5 tbsp; cut remainder into 2 cm lengths. Mix herring and shallots, spoon onto serving plates; sprinkle with chopped chives. Arrange 3 blinis on each plate; garnish with chive pieces and a dollop of sour cream.

10 servings

Chicken Wild Rice Salad

Dressing:

Preheat oven to 350°F. Simmer wild rice in wine and water 40 minutes or until tender. Boil off any renaming liquid. Combine herbs and sour cream; spread on chicken and place in greased baking pan. Bake approximately 20 minutes. If desired, pass under grill the last 5 minutes; set aside. Blanch asparagus and mange tout in boiling water 2 minutes, drain well; toss carefully with wild rice and greens. Cut chicken diagonally; arrange next to salad.

Dressing: Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, salt to taste; pour over salad. Garnish with walnuts; serve.

10 servings

Asian Wild Rice Vegetable Slaw

Salad:

Dressing (whisk together):

In large bowl, toss salad ingredients. Toss salad with dressing 30 minutes before serving.

8-10 servings

Chicken Breast with Wild Rice Nut Stuffing

Marsala Cream Sauce:

Bring wild rice, water, bay leaves and 3/4 cup minced onion to a boil. Simmer 40 minutes or until tender. Drain, remove bay leaves; set aside. Saute chicken livers and remaining onion in butter 2 minutes. Add mushrooms, walnuts and parsley; saute briefly; Combine with wild rice mixture, salt and pepper. Divide stuffing equally onto chicken, roll and tie carefully; season with salt and pepper. Fry in oil and butter approximately 8 minutes per side. Serve with Marsala Cream Sauce if desired.

Sauce: Lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.

10 servings

Wild Rice Meatballs

YIELD: 7 lbs., 5 oz. meatball mixture

Oven: 350°F
Bake: 15-18 min.

Sweet & Sour Sauce, optional

Oil
Green pepper, finely chopped
Garlic, minced
Pineapple tidbits, undrained
Diced pimento, drained

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Cornstarch
Teriyaki sauce
Water

2 Tbsp.
1 1/4 cups
1 Tbsp.
1 can (#10)
1 jar (8 oz.)

------------------------------

1/4 cup
1 1/4 cup
1/2 cup

Head oil; saute green pepper and garlic over medium heat until vegetables are tender. Stir in pineapple and pimento and continue cooking until mixture boils.

----------------------------------

Combine in bowl. Stir into pineapple mixture and bring to a boil. Continue cooking approximately 1 minute, stirring constantly.

Serve suggestion: put meatballs on skewer and place over a bed of wild rice, top with sauce.

Velvety Leek and Wild Rice Soup

YIELD: 24 servings (apx. 8 oz. each)

Calico Wild Rice Soup

YIELD: 24 servings (apx. 8 oz. each)

Turkey Wild Rice Chili

YIELD: 24 servings (apx. 8 oz. each)

Prize Winning Wild Harvest Bisque

YIELD: 24 servings (apx. 8 oz. each)

Grape'n Chicken Wild Rice Salad

YIELD: 16 servings (apx. 8 oz. each)

Veal Escallops with Fruited Wild Rice Stuffing

Spread stuffing equally on each cutlet, roll and secure with string or large toothpicks; set aside. Sauce: In saucepan, melt butter and saute mushrooms and shallots 5 minutes. Season with thyme, salt and pepper. Stir in wine; set aside. Flour rolled cutlets. In large skillet, brown cutlets in 2 tbsp butter. Add mushroom sauce; cover and braise 15 minutes over low heat. To serve, remove string or toothpicks, slice and top with sauce.

8 servings

Stuffed Wild Peppers

YIELD: 48 halves

OVEN: 350°F
BAKE: 55-60 min.

BBQ Hotdish

YIELD: 25 5 oz. servings

OVEN: 350°F
BAKE: 40 min.

Minnesota Gourmet Burgers

YIELD: Approximately 15 pounds

Portions: 55-60, 4-ounce burgers

Wild Rice Stuffed Beef Tenderloin with Wild Rice Mushroom Sauce-Food Service

YIELD: 24 servings

OVEN: 425°F
BAKE: 40-50 min.

Wild Mushroom Sauce

Butter
Onions, chopped
Shiitake mushrooms, sliced
Madeira wine
Chicken stock
Water
Cornstarch
White pepper
Salt

1 oz.
10 oz.
1 lb., 4 oz.
3 cups
3 cups
1/4 cup
2 Tbsp.
1 tsp.
1/2 tsp.

5. Melt butter in Dutch oven; add onions and mushrooms. Cook, stirring, 10 minutes.
6. Add Madeira and stock; reduce to 4 1/2 cups.
7. Mix water and cornstarch; mix into sauce. Cook until slightly thickened; season with pepper and salt. Keep hot.
8. Slice each tenderloin into 24 equal slices. For each serving: place 1/2 cup cooked wild rice (prepared earlier) on each plate; arrange 2 beef slices on wild rice; pour 3-4 tablespoons of wild mushroom sauce over top.

Minestrone with Wild Rice

Clean and coarsely chop fresh vegetables; set aside. Sauté onion in butter. Add vegetables and cook 5-10 minutes, stirring constantly. Add vegetable broth and cook another 10-15 minutes. Stir in cooked wild rice, salt, and pepper; heat through. Ladle into serving bowls. Garnish each serving with parsley.

10 servings

Veal Escallops with Fruited Wild Rice Stuffing

Mix wild rice, apricots, raisins, half the butter, salt, pepper, egg whites, breadcrumbs and nuts. Spread approximated 1/2 cup mixture on each cutlet, roll and tie with string; set aside. Saute mushrooms and shallots in remaining butter 5 minutes. Season with thyme, salt and pepper. Remove mushroom mixture from pan; set aside. Flour rolled cutlets; brown in same pan. Add wine and mushroom mixture; cover and braise 15 minutes over low heat. Slice and serve with mushroom sauce.

10 servings

Lentil Wild Rice Salad with Bean Sprouts

Dressing:

Carefully mix wild rice, lentils, onion and sprouts. Combine dressing ingredients; season to taste. Stir into salad ingredients and chill 1/2 hour. Toss lightly and serve with orange slices.

10 servings

Wild Rice Onion Soup

Saute onions in butter over medium heat 15 minutes, stirring frequently. If desired, sprinkle with sugar. Caramelize approximately 45 minutes. Season with salt and pepper. Add half the broth; simmer uncovered 15 minutes. Add remaining broth; simmer another 25 minutes. Add wild rice; simmer 5 minutes, remove from heat and stir in wine. Top each serving with 3 bread slices; sprinkle with cheese. Broil to melt cheese. Serve immediately.

10 servings

Venison Noisette on Wild Rice with Savoy Cabbage

Marsala Cream Sauce:

Blanch cabbage in salted water 1 minute; drain. Add wild rice, salt and pepper; keep warm. Brown venison in oil on all sides. When medium rare, season with salt and pepper, remove from pan and wrap in aluminum foil to rest 15 minutes.

Sauce: In same pan, lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.

To serve: Slice venison and arrange on plates with wild rice mixture. Spoon sauce over meat; serve immediately.

10 servings

Baked Duck in Mushroom Wild Rice

Clean and cut birds in quarters. In a large Dutch oven, place all ingredients. Cover and cook at 325°F for 3 hours. When rice and meat is tender, serve.

8-10 servings

Wild Rice Asparagus Quiche

Preheat oven to 350°F. In medium bowl, beat one egg; stir in wild rice until well blended. Press wild rice mixture on bottom and up sides of lightly greased 9-inch quiche dish or pie plate; top with asparagus and cheese. Beat together remaining eggs, milk, mayonnaise, lemon juice and dill until well blended. Pour over asparagus. Bake 35-40 minutes, until puffed in center and knife inserted near center comes out clean. Let stand 5 minutes before serving.

6 servings

Chicken Breast with Michigan Dried Cherry Sauce

Place flour and salt in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat chicken with flour. Coat a large skillet with cooking spray. Add margarine and place over medium heat until margarine melts. Add chicken and cook 7 minutes on each side or until done. Remove chicken from skillet; set aside, and keep warm. Add cranberry juice, wine, brown sugar, whole tarragon, dried cherries, and vinegar to skillet. Bring to a boil, and simmer, covered, 5 minutes. Combine cornstarch and 2 tablespoons water; stir well, and add to cranberry juice mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with chicken.

4 servings

Fruited Wild Rice Stuffing

Combine all ingredients. Use as stuffing for game birds, turkey, capon or chicken, or turn into buttered 2-quart casserole and bake at 325°F for 1½ hours, covered.

8 servings

Wild Rice Blueberry Muffins

In a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together applesauce, egg whites and milk. Sprinkle a tablespoon of the dry ingredients over the blueberries. Then fold the liquid ingredients into the dry ingredients. Roll the blueberries around to coat with flour mixture, then fold, along with the wild rice, into the batter. Batter will be rather stiff. Spoon into 12 paper lined muffin tins. Bake in a preheated 400°F oven for 15-20 minutes.

12 servings

Stir Fry Wild Rice, Snow Peas and Pork

Heat oil in heavy skillet; add pork and stir-fry over high heat for 2 minutes until meat is no longer pink. Add celery, green onion, mushrooms, water chestnuts, pea pods and ginger. Stir-fry for 5 minutes over high heat until vegetables are tender-crisp. Toss in the wild rice until evenly blended. Mix cornstarch with sherry, soy sauce and salt; add to juice in pan and cook about 1 minute until thickened. Toss mixture together to coat everything with the glaze. Garnish with cashews, sunflower seeds or carrots (cut-outs or shredded).

4 servings

Wild Rice Asian Soup

Poach the chicken breast in the stock, remove chicken breast and cool. Cut into julienne strips. Poach pea pods in chicken stock until just tender, about 6 minutes; remove from stock.

Poach carrot curls in stock about 1 minute (do not over cook). Remove from stock and let cool; remove picks, being careful to maintain "curls".

Strain chicken stock through cheese cloth until it is clear. Add ginger juice to stock and adjust seasonings to taste. Reheat stock to serving temperature.

Meanwhile, arrange wild rice and chicken strips in the bottom of 6 soup bowls. Place 6 poached pea pods in each bowl and divide the stock between bowls, pouring slowly into the sides of bowls. Arrange 3 carrot curls in the center of each serving and serve immediately.

6 servings

Wild Rice Seafood Salad

Dressing (whisk together; chill):

In a large bowl, combine all ingredients, except dressing. Toss with dressing.

6 servings

Red Cabbage Roulades with Wild Rice Stuffing

Combine beef and wild rice; set aside. Fry bacon; add to wild rice mixture. In bacon drippings, saute onion and parsley 2 minutes; drain. Add to wild rice along with eggs, salt and pepper. Spread each cabbage leaf with approximately 1/3 cup wild rice mixture, roll and tie with string. Brown roulades on all sides in oil. Add approximately 2 cups broth, cover and braise 45 minutes. Add more broth as needed to keep roulades in liquid. Remove roulades from pan and keep warm. Add sour cream to braising juices, reduce liquid slightly, adjust seasonings and serve with roulades.

10 servings

Plum Ginger Chicken Wild Rice Salad

Prepare rice blend as directed; cool to room temperature. In large bowl, combine rice, chicken, green onions and plums. In small bowl, combine oil, lemon juice, soy sauce and ginger; pour over rice mixture and toss lightly. Chill until served.

6 servings

Brown & Wild Rice Walnut Dressing

In small skillet, cook onion, celery and garlic in butter until tender. Combine with remaining ingredients. Place in buttered baking dish. Cover and bake at 350°F for 20 minutes. Uncover and continue baking 5 minutes.

6 servings

Savory Wild Rice Filling for Omelet

Fry bacon until crisp. Remove from pan and crumble; set aside. In bacon fat, sauté onion, garlic and mushrooms 2 minutes. Add potato; cook apx. 5 minutes. Add cream; reduce until thickened. Stir in wild rice and pepper. Just before filling omelets, stir in bacon. Makes filling for two 3-egg omelets.

2 servings

Wild Craisin Salad

Dressing (whisk in small bowl; chill):

In a large bowl, combine ingredients, add dressing; toss.

6-8 servings

Northwoods Chicken Wild Rice Salad

In a mixing bowl, combine spices, salt and vinegar; whisk in oils. Add remaining ingredients; toss well

6 servings

Wild Rice Cabbage Sidedish with Beef

Marsala Cream Sauce:

Blanch cabbage in boiling salted water 1 minute; drain. Add wild rice, salt and pepper; keep warm. In large skillet, brown beef in oil on all sides until desired doneness; remove from pan and wrap in foil to keep warm.

Sauce: In same pan, lightly brown juniper berries, add wine and then cream. reduce liquid slightly (apx. 5 minutes); adjust seasonings.

To Serve: Slice fillet and arrange on plates with cabbage wild rice sidedish. Spoon sauce over meat; serve immediately.

6 servings

Wild Asparagus Salad with Turkey

Dressing:

Preheat oven to 350°F. In large saucepan, simmer wild rice in wine and water 40 minutes or until tender; drain. Combine herbs and sour cream; spread on turkey and place in greased baking dish. Bake 20-25 minutes; if desired, broil the last 5 minutes. Blanch asparagus and snow peas in boiling water 2 minutes, drain well; toss carefully with wild rice and greens.

Dressing: Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, add salt and pepper to taste.

To serve: Cut turkey diagonally and arrange next to salad on individual plates; pour dressing over salad. Garnish with walnuts.

5 servings

Loaded Wild Rice Smashed Potatoes

Natalie Yarbrough, Minnetonka, MN
2026 Wild Rice Recipe Contest Finalist

Preheat oven to 425°F. Coat baking sheet in oil; set aside. In medium bowl, mix Parmesan and wild rice. Place 2-3 tbsp of mixture in circles on baking sheet. In large pot, boil potatoes with 1 tbsp salt until tender; drain. Place potatoes on cutting board; use bottom of glass to flatten. Place one potato on top of wild rice circles; sprinkle each with 1 tbsp colby-jack cheese. Top each with small piece of prosciutto; bake 20 minutes. Sprinkle with remaining salt; garnish.

6 servings

Traditional Minnesota Side Dish

In a large skillet, saute onion, celery and mushrooms in butter;
add remaining ingredients. Cook until liquid is evaporated and
wild rice is heated through.

6-8 servings

Wild with Wild Rice Pudding

In a baking dish or Dutch oven, place wild rice, skim mild and salt. Cover with aluminum foil. Pork 4 pencil-size holes in the foil and bake at 350F for 1 1/2 hours.

In a bowl, place heavy cream, egg yolks, sugar, vanilla, cinnamon and nutmeg. Whisk well to combine. Add white rice and combine. After wild rice is baked 1 1/2 hours, add white rice mixture and lemon peel. With a wooden spoon, combine well.

Replace foil top and bake 1 hour. Remove from oven. Sprinkle top with 1 tablespoon granulated sugar mixed with 1/4 teaspoon cinnamon. Serve with whipped cream and enjoy

Fruity Turkey Salad

Dressing

Combine dressing ingredients, cover and refrigerate to blend flavors. In a large bowl, combine wild rice, turkey, nectarines and celery. Blend in dressing.

4 serving

Artichoke Wild Rice Salad

Dressing:

In large bowl, combine salad ingredients. In small bowl, mix dressing ingredients; pour over salad and toss. Chill 4 hours or overnight, to blend flavors.

6-8 servings

Calico Wild Rice Soup

In large pan, combine broth, wild rice, corn, red and green pepper, onion, parsley and tarragon; mix well. Cook over medium heat until mixture simmers; cook 5 minutes or until corn is tender. In small bowl, combine cornstarch and water. Stir into simmering soup; cook 5 minutes or until soup thickens slightly and is clear, stirring occasionally.

Serves 4-6

Wild Rice Spinach Salad

Dressing

Drain spinach and press out excess liquid. Combine with wild rice, onion, chicken and water chestnuts. Combine dressing ingredients and blend with wild rice mixture. Chill at least one hour before serving.

6 servings

Wild Rice Three Grain Bread

In large bowl, dissolve yeast in water. Add milk, shorting, salt and honey. Stir in oats, rye flour, whole wheat flour and 2 cups of the bread flour to make a soft dough. Add wild rice. Cover and let rest 15 minutes. Stir in enough additional bread flour to make a stiff dough. Turn out onto bread board and knead 10 minutes. Add more flour as necessary to keep dough from sticking. Turn dough into lightly greased bowl, turn over, cover and let rise until doubled, about 2 hours. Punch down. Knead briefly on lightly oiled board. Shape. Divide entire batch into 3 and shape into strands, braid and place onto greased baking sheet to make a wreath, or divide into 2 parts and place into 9 1/2 x 5 1/2-inch greased bread pans. Let rise until doubled, about 45 minutes. Brush tops of loaves with egg mixed with water. Slash loaves and sprinkle with sunflower seeds, if desired. Bake at 375°F for 45 minutes or until loaves sound hollow when tapped.

1 braided wreath or 2 pan loaves

Chicken Wild Rice Soup

In a small bowl, combine dry milk, corn starch, instant bouillon, onion flakes, basil, thyme and pepper, dissolve with a small portion of chicken broth; set aside. In a large saucepan, combine remaining broth, celery, carrots and onion. Cook until vegetables are crisp tender. Gradually add dry milk mixture. stir in wild rice and chicken. Simmer 5 to 10 minutes.

8 servings

Stuffed Turkey Tenderloins

Preheat oven to 325°F. Butterfly the turkey tenderloin slicing horizontally almost through the turkey breast starting at curved edge. Lay each piece open. Drain spinach and press out excess liquid. Spoon half of spinach evenly over each butterflied piece of turkey. In a large bowl, mix wild rice, margarine, raisins, almonds, onion, orange rind, lemon pepper, thyme and sherry. Spoon 1/2 cup of wild rice mixture evenly over spinach layer. Roll turkey breasts, starting at pointed short edge. Secure with string or toothpicks. Set aside. Grease 2-1/2 quart square baking dish. Spoon remaining wild rice stuffing into dish. Place turkey rolls over stuffing. Cover. Bake 45 minutes. Removed cover, brush with margarine and back 15 minutes. Slice turkey rolls into 6 servings and serve over stuffing.

6 servings

Lobster Wild Rice Bisque

Saute onion and mushrooms in margarine. Stir in flour, salt, pepper and rosemary. Cook until bubbly. Gradually add chicken broth, heat until boiling, stirring often. Stir in sherry and milk. Add tomatoes, wild rice and lobster. Heat thoroughly. Fold in cheddar cheese.

10 servings

Wild Rice Breakfast Bread

Maple Butter (optional):

Preheat oven to 325°F. Cream margarine and sugar. Add egg whites and beat until fluffy. Add vanilla. Stir in wild rice and pecans. Mix dry ingredients together, add alternately with the milk; stir just until dry ingredients are moistened. Pour mixture into an 8x4-inch greased loaf pan. Bake 55-60 minutes. Serve with maple butter.

Maple Butter (optional): Whip butter electric mixer until light and fluffy. Thoroughly blend in maple syrup.

10 servings

Wild Rice Carrot Muffins

Mix for topping:

Frosting (optional):

Combine flours, baking powder, salt, cinnamon, nutmeg and brown sugar. Add cooked wild rice to dry ingredients and toss to coat wild rice.

In another bowl, mix egg, milk and oil; add grated carrots. Stir into dry ingredients, mix just enough to blend - do not over mix. Divide batter between 12 prepared muffin cups. Sprinkle with cinnamon-sugar topping. Bake at 400°F until done, apx 25-30 min. Remove from pan and cool.

12 servings

Pinwheel Appetizers

Combine wild rice, cream cheese, parmesan, mustard, hot sauce, garlic powder and parsley flakes. Spread evenly over tortillas, leaving 1/2" on one side of each tortilla bare. Place a single layer of corned beef over rice and cheese mixture. Top with layer of fresh spinach. Roll each tortilla up tightly toward bare side. Moisten bare strip of tortilla with water. Press to seal roll. Wrap tightly in plastic wrap and refrigerate several hours or overnight. Cut into 1-inch slices.

36 appetizers

Northwoods Buttermilk Cake

Preheat oven to 350°F. Grease and lightly flour 9x13" pan. In medium bowl stir together flours, baking soda, salt, nutmeg and cinnamon. In large mixing bowl, beat margarine with electric mixer on medium speed for 30 seconds. Add brown sugar and vanilla; beat till fluffy. Add egg whites and beat well. Add applesauce, blending well. Add dry ingredients and buttermilk alternately to mixture, blending well. Stir in wild rice. Turn into prepared pan. Bake 45-50 minutes or till done. Do not over bake. Cool. Frost with a favorite sour cream frosting or top each serving with whipped cream

16 servings

Wild Rice Applesauce Bars

Frosting (whisk together):

Preheat oven to 350°F. Grease bottom of 15x10x1-inch baking pan. In medium bowl, combine wild rice, 1/2 cup buttermilk and applesauce; set aside. In large bowl, combine shortening, brown sugar, eggs and vanilla; beat at high speed 5 minutes or until smooth and creamy. Add remaining 1/2 cup buttermilk; beat at low speed until well-blended. Add flour, baking soda, salt and cinnamon; beat at low speed until well blended. Stir in wild rice mixture and nuts. Spread in greased pan. Bake 20-25 minutes or until toothpick in center comes out clean. Cool completely. In medium bowl, combine all frosting ingredients; beat at high speed until smooth and creamy. Frost cooled bars.

48 Bars

White Turkey Wild Rice Chili

Heat oil in large pan over medium heat; add onion and garlic. Cook until tender. Add turkey, wild rice, beans, corn, chilies, broth and cumin. Cover and simmer over low heat 30 minutes or until turkey is tender. To serve, stir hot pepper sauce into chili to taste. Serve with shredded cheese. Garnish with parsley.

8 servings

Chippewa Wild Rice Casserole

Combine rice, mushrooms, shallots, sunflower seeds, bay leaf and Worcestershire sauce in 2 quart casserole. Add broth, dot with butter, cover and bake in 325°F oven until rice is tender and liquid is absorbed (about 1 1/2 hours).

6 servings

Corn and Wild Rice Pudding

Preheat oven to 325°F. In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
Grease a 7x11 or 8x12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minute, or until custard is set and golden brown on the top. Serve warm.

6 - 8 servings

Wild Rice Gumbo

8-10 servings

Wild Company Egg Bake

Preheat oven to 350°F. In a medium skillet, sauté ham and onion in butter. In large bowl, beat eggs, half & half, salt, and pepper. Add wild rice, ham mixture, and 1½ cups cheese; pour into greased 9x13-inch pan. Top with remaining cheese. Bake approximately 45 minutes, until knife inserted in center comes out clean.

May be assembled the night before and refrigerated up to 24 hours prior to baking.

8 servings

Fresh Tomato Wild Rice Bisque

In a large saucepan, saute onion in oil. Add flour, stirring until bubbly; gradually stir in broth. Cook over medium heat stirring constantly until mixture boils. Stir in remaining ingredients; simmer 15 minutes. Garnish with additional fresh basil, if desired.

6 servings

Wild Teriyaki Steak Salad

Sprinkle sirloin with lemon pepper. In large skillet, heat oil; stir fry sirloin until no longer pink in center. In large bowl, combine sirloin and remaining salad ingredients; toss with dressing. Garnish with almonds; chill 1 hour before serving.

6-8 servings

Vidalia Onion Soup with Wild Rice and Blue Cheese Croutons

Croutons:

To prepare the rice: Combine the rice and water in a medium saucepan and simmer, uncovered over medium-low heat for 45 to 60 minutes, or until tender.

To prepare the soup: Saute the onions with the butter in a large saucepan over medium heat for 30 to 40 minutes, or until caramelized. Add the stock and simmer for 20 minutes. Wrap the herbs in a small piece of cheesecloth and tie with kitchen string to from a sachet. Place the sachet in the onion broth and simmer for 1 minute. Remove the sachet and discard. Season to taste with salt and pepper.

To prepare the croutons: Preheat the oven to 400°F. Brush both sides of the bread slices with the olive oil.

Place the bread on a baking sheet and toast in the oven for 12 to 15 minutes, or until light golden brown. Spread the blue cheese over the croutons while they are still warm.

Place some of the wild rice in each bowl and ladle the onion broth into the bowls. Place 2 croutons in the center and top with freshly ground black pepper.

4 servings

Wild Rice Jambalaya

Roux: Melt butter and add 1/4 cup flour. Cook until a golden brown in color, set aside and cool. Place a heavy bottom 5 qt., sauce pan over, medium heat. Add sausage and saute until lightly brown. Stir in celery, onions, habanera, green peppers and garlic and cook for 10 minutes. Add roux. Mix well. Add tomatoes, thyme, oregano, black pepper, basil, broth, and wild rice. Bring to boil, reduce to medium heat and add shrimp. Simmer 10-15 minutes.

Santa Fe Strata

Butter 9 x 13-inch baking dish. Spoon salsa in bottom of dish, then sprinkle with corn. Sprinkle evenly with cheeses. In large bowl, combine milk, eggs, and baking mix. Beat until smooth with whisk; add cooked wild rice and cilantro. Pour over salsa mixture in baking dish. Bake 25-30 minutes until pick inserted in center comes out clean; cool 10 minutes. Cut into squares to serve.

15-20 servings

Havana Wild

In large saucepan, saute onion in oil. Add broth, corn, wild rice, tomatoes and bring to a boil. Simmer for 15 minutes. Stir in lime and cilantro

6 servings

Baked Swiss & Wild Rice Appetizer

Preheat oven to 350°F. In heavy skillet, cook bacon until crisp. Add garlic; cook 1 minute. In medium bowl, combine bacon mixture, cheese, wild rice and cream. Spoon into 4 cup souffle dish; bake 30 minutes. Sprinkle with chives; serve with crackers and/or fruit.

6-8 servings

Thai Vegetable Soup

In large saucepan, saute onion and garlic in oil. Add peas, potatoes, broth, wild rice, salt and pepper; cover and simmer 10 minutes. Add tomatoes, 2 tablespoons cilantro, peanut butter and hot sauce; stir. Serve hot; garnish with remaining cilantro.

6 servings

Wild Hawaiian Cocktail Meatballs

Drain pineapple, reserving juice. In large bowl, combine chicken, wild rice, bell pepper, cracker crumbs, 2 tablespoons pineapple juice, egg, onion salt and ginger; mix well. Form mixture into 1 inch meatballs. In large skillet, heat oil over medium heat. Brown meatballs; drain. Add reserved pineapple and remaining juice; cover and cook over medium heat 10-15 minutes or until meatballs are no longer pink in center. Stir sweet and sour sauce into meatballs and pineapple; cook 4 to 5 minutes or until mixture is heated through. Serve with frilled toothpicks.

Note: For main dish, serve meatballs over cooked rice or noodles. Makes 5 main-dish servings.

35 - 40 appetizers

Wild Lasagna Casserole

Preheat oven to 350°F. In large skillet, saute onion and pepper in 1/3 cup broth until tender; remove and set aside. Brown beef and drain; stir in seasonings, remaining broth and tomato paste. Add onion mixture, wild rice, vegetables and 1 cup mozzarella cheese; toss to blend. Pour half of mixture into 3-quart casserole; dollop with ricotta cheese. Add remaining mixture. Top with remaining 1/2 cup mozzarella cheese. Cover and take 40 minutes. Uncover and back 10 minutes.

8 - 10 servings

Wild Rice Apple Side Dish

In large saucepan, simmer wild rice, broth and nutmeg 20 minutes. Add remaining ingredients; cover and simmer 20 to 30 minutes, stirring occasionally, until wild rice reaches desired doneness.

6 servings

Wild Rice Beef and Curry Casserole

Preheat oven to 325°F. In large skillet, brown beef; drain and set aside. In same skillet, saute onion and red pepper in butter. In small bowl, mix flour and seasonings; add to onion mixture. Cook, stirring constantly until bubbly. Gradually stir in milk until creamy. Mix in beef, vegetables, wild rice and sunflower seeds. Pour into 3-quart casserole; bake uncovered 25 to 30 minutes.

8 - 10 servings

Wild Rice & Beef Quesadillas

In medium bowl, combine mustard, wild rice, cheese and cilantro; spread on 4 tortillas. Layer each with onion, green pepper and beef; top with another tortilla. Preheat skillet over medium heat; spray with nonstick cooking spray. Fry quesadillas 2-3 minutes. Spray top of tortillas with cooking spray; turn gently and cook until cheese melts. Cut into wedges and top with salsa and cilantro.

Oven directions: Place prepared quesadillas on greased cookie sheet; spray tops with cooking spray and bake in pre-heated 375°F oven for 5 minutes, until golden.

4 main servings or 16 appetizers

Wild Rice Meatloaf

Preheat oven to 350°F. In large bowl, combine all ingredients, except barbecue sauce. Place into 9x4x3-inch loaf pan; bake 45 minutes. Pour sauce over meatloaf; bake 15 minutes or until internal temperature reaches 160°F.

6 servings

Wild Rice Pesto Tart

Preheat oven to 375°F. Prepare crust mix according to package directions; blend in 1 1/4 cups wild rice. Let stand 5 minutes. Sprinkle cornmeal on greased 15x10-inch jellyroll pan; press dough in pan. Bake 12 minutes; set aside.

Meanwhile, in large skillet melt butter; add oil and onions. Cook over medium-low heat until golden brown, stirring often. Spread pesto on crust; layer mushrooms, remaining 1/2 cup wild rice, peas, 1 cup cheese, tomato and onions. Sprinkle with seasoned salt and remaining 1 cup cheese. Bake 12 to 15 minutes, until cheese is lightly browned.

4 servings or 16-24 appetizers

Wild Rice Salsa Salad

Dressing (whisk together):

In large bowl combine salad ingredients; toss with dressing.

8 servings

Wild Rice Sirloin Cabbage Salad

Dressing (whisk together; chill):

In large bowl, toss salad ingredients except sirloin. Add dressing and toss. Top with sirloin; serve

8 servings

Steak and Cabbage Wild Rice Soup

In large saucepan, saute cabbage in oil 5 minute, stirring frequently; do not brown. Add onion and garlic; saute 3 minutes. Add beef; cook 5 minutes. Add remaining ingredients except cheese; simmer 1 hour. Ladle into bowls and top with cheese

6 - 8 servings

Wild Rice Summer Salad

In large bowl, toss salad ingredients. Add dressing and toss.

6 servings

Wild Rice Tetrazzini

Preheat oven to 350°F. Saute green pepper, onion and mushrooms in butter. Add turkey; brown. Add seasonings, cheese and flour; stir and cook 5 minutes. Gradually add broth, cream and sherry. Heat through. Place spaghetti and wild rice in greased 5-quart casserole. Mix in 1 cup mozzarella cheese. Pour turkey mixture in casserole; lightly mix. Top with remaining 1 cup mozzarella cheese and parsley. Cover with foil. Bake 30 minutes. Remove foil; continue baking 10 minutes or until lightly browned.

6-8 servings

Wild Turkey Teriyaki Skillet Supper

Seasoning Sauce:

Thinly slice turkey into strips; set aside. In large skillet, saute onion in oil; add turkey and cook 7-9 minutes. Add vegetables and wild rice; cover and cook until heated throughout. Stir in sauce to coat; cook 1 minute and serve.

6 servings

Wild Rice Spinach Feta Bread

Measure carefully, place ingredients in bread machine pan in order specified by owner's manual. Program dough cycle; press start.
Turn out dough onto lightly floured surface; shape into 2-3 baguetts. Place on greased baking sheet; cover and let rise in warm place 45 minutes or until doubled.
Bake in preheated 375°F oven 20-25 minutes or until browned and sounds hollow when lightly tapped.

2 - 3 baguettes

Cucumber Wild Rice Salad

In medium bowl, combine sour cream, lemon juice, sugar, salt and dill. Thinly slice onion and separate into rings. Add wild rice, onion and cucumber to sour cream mixture. Cover: chill.

4 servings

Velvety Leek & Wild Rice Soup

In large saucepan, cook zucchini, fennel and leeks in butter over medium heat 10 to 15 minutes. Add 3 tablespoons dill, broth, salt and pepper. Simmer, uncovered, 20 minutes. Remove from heat; puree in food processor or blender (in batches if necessary). When ready to serve, return to saucepan over low heat. Add cream, adjust seasonings and heat through. Do not boil. In bottom of each shallow soup bowl, mound 1/2 cup wild rice in center. Ladle soup around rice and garnish with remaining 1 tbsp dill.

6 servings

Wild Onion Pie

Preheat oven to 350°F. Melt 2 tbsp butter; combine with crackers. Press into buttered 8x8-inch pan; set aside. In large skillet, sauté onion in remaining butter 15 minutes or until light golden brown; set aside. Layer crust with wild rice, 1 cup cheese, onions and remaining cheese. In small saucepan, scald milk and cool; add eggs and seasonings. Pour over cheese; bake 30-40 minutes, until golden brown. Cut into squares; garnish with rosemary.

6 servings

Wild Praline Roll with Brandy Sauce

SAUCE

Preheat oven to 400°F. Line 10x15-inch jelly roll pan with parchment paper; grease and flour paper. Blend eggs, sugar, flour and wild rice until nearly smooth. Spread batter in pan; bake 8 to 10 minutes or until cake springs back when lightly pressed in center. Reserve 2 tablespoons powdered sugar; sprinkle the rest over sheet of wax paper. Turn cake onto sugared paper; roll (with paper) starting from short side. Place seam down on wire rack to cool completely.

Place sauce ingredients in small saucepan; bring to a boil. Set aside keeping warm. Blend 2 tablespoons powdered sugar, cream cheese and brandy extract until smooth; set aside. Gently unroll cake; remove paper. Spread with cream cheese mixture; sprinkle with pecans and toffee bits. Reroll and cut into 8 slices. Pour sauce on plates and place cake slice on top; garnish.

8 servings

Wild Rice Dilled Ranch Salad

Chop vegetables into small pieces. In large bowl, mix wild rice, vegetables, onions, pepper, chives, nuts, dill, cheese, oil, pepper and dry ranch mix; combine well. Chill 1 hour. Serve on redicchio or cabbage leaves.

8 - 10 servings

Wild Rice Veggie Pizza

Preheat oven to 425°F. Thaw vegetables and chop into bite-size pieces. Drain and set aside.

In medium bowl, beat eggs. Stir in wild rice, 1/2 cup mozzarella cheese and onion until well blended. Spread evenly onto greased 12-inch pizza pan. Bake 12 to 15 minutes until firm.

Layer wild rice crust with pizza sauce, mushrooms, vegetables and remaining cheese. Bake 12 to 15 minutes or until heated through.

For variation: your favorite meat pizza toppings and spices may be added.

4 servings

Wild Rice Waldorf Salad

Toss apples with lemon juice and brown sugar. Stir in celery and wild rice. Blend yogurt and mayonnaise. Toss with salad ingredients. Chill.

6 servings

Wild Zucchini Patties

In medium bowl, combine flour, baking powder, baking soda and salt. In small bowl, combine buttermilk and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in remaining ingredients. Coat large nonstick griddle with cooking spray; place over medium heat until hot. Spoon 2 tablespoons zucchini mixture onto griddle, spreading into 2-inch round; cook 3 minutes on each side or until browned.

18 patties

Wild Rice Fruited Sauté

In a sauté pan over medium-high heat, melt the butter and add the onion. Cook until softened. Increase heat to high and add the peppers and corn. Toss well for about a minute. Add the peas and toss well for 30 seconds. Add the dried berries and the wild rice and toss in well for 30 second. Add the pepitas, salt and pepper and toss well 30 seconds. Add the water and toss well. Stir in the scallions and serve.

2 servings

Hot Wild Rice and Crayfish Dip

Saute the garlic in the olive oil for 1 minute. Do not allow it to brown. Let oil and garlic cool, then combine them with the other ingredients and mix together well. Place in a shallow backing dish and bake at 375°F until mixture bubbles around the edges. Serve with fresh or toasted french bread slices.

6 servings

Wild Rice Shortcake Biscuits

Preheat oven to 400°F. Sift the dry ingredients together well. Cut in the butter well. Stir in the half & half and form and ball. Knead dough briefly and pat or roll out to 1 inch think. Use 2 inch cutter and place biscuits on ungreased baking sheet as close together as possible and bake until they sound hollow when tapped.

12 large biscuits

The Wild Texan - Tex-Mex Burgers

In medium bowl, combine beef, wild rice, salsa, chili powder and salt; mix well. Form into 4 half-inch patties. To pan broil, place in heated skillet. Cook over medium to medium-high heat 5-6 minutes per side, turning once. Top with cheese. Serve on Kaiser rolls with lettuce, tomato, onion and salsa.

4 servings

Zesty Wild Rice Meatloaf

Heat oven to 350°F. In medium bowl, combine all ingredients; mix well. Shape into loaf; place in 7½ x 4-inch baking dish (empty space should surround all four sides of loaf). Bake 50-60 minutes or until meatloaf is firm.

Sandwich: slice and serve between two slices of your favorite bread.

5 to 6 servings

Elegant Wild Rice Frittata

Evenly coat 10-inch omelet pan or skillet with ovenproof handle* with spray. Add wild rice, ham and peppers. Stir. Cook over medium heat. stirring constantly, until heated through. In medium bowl, beat together eggs, milk, cheese and garlic powder until blended. Pour into pan over wild rice mixture. Cover. Cook over medium heat until eggs are almost set, about 8 to 10 minutes. Broil about 6 inches from heat until top is set and lightly browned, about 1 to 2 minutes. Cut into wedges and serve from pan or slide from pan onto serving platter.

*To make handle ovenproof, wrap completely with aluminum foil.

6 servings

Creamy Wild Rice Asparagus Soup

Remove asparagus tips; set aside. In medium saucepan, saute remaining asparagus in butter 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixture into blender; puree. Return pureed mixture to saucepan; add remaining broth, half & half, wild rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish with chervil, if desired.

6 servings

Fruity Wild Rice Side Dish

Rinse and drain wild rice, combine with cider and water in large kettle. heat to boiling; reduce heat. Cover, simmer 50-60 minutes (stir gently during last 15 min). Remove from heat. In skillet, melt butter, add walnuts and fruit, cook gently 5 min. Blend into wild rice. Sprinkle with brown sugar and cinnamon.

6 servings

Mexicali Wild Rice Casserole

Preheat oven to 350°F. Grease 11x7-inch casserole dish. Combine corn, wild rice, and chiles in medium bowl; spread in prepared casserole. Spread salsa over mixture and sprinkle with cheese. Cover; bake about 30 minutes. Serve with tortilla chips.

Serving Suggestion: To make individual servings, heat casserole ingredients without cheese and spoon over tortilla chips on individual plates. Sprinkle cheese over chips. Broil or microwave to melt cheese.

4 servings

Santa Fe Wild'n Corny Casserole

Preheat oven to 350°F. In large saucepan, brown beef and onion; drain. Add vegetables, broth and seasonings. Bring to a boil; cook 5 minutes. Stir in wild rice, tomatoes, tomato paste and 1 cup cheese. Place in greased 12x8-inch casserole. Top with remaining cheese. Cover; bake 30 minutes. Uncover; bake 10 minutes.

8 - 10 servings

Stir-Fried Wild Rice

In heavy skillet, heat oil. Add pork and stir-fry over high heat 2 minutes. Add onion, carrots and broccoli slices. Stir-fry 5 minutes. Add broccoli florets and wild rice. Blend cornstarch and ginger with soy sauce; add to skillet. Cook and stir 1 minute or until chickened.

4 servings

Turkey Wellington with Wild Rice Souffle

Sauce

Preheat oven to 375°F. Season turkey with salt and pepper; set aside. In small bowl, beat egg white until stiff; fold in orange peel and wild rice. Place turkey on long edge of pastry. Top evenly with wild rice mixture; roll pastry. Pinch together openings; place seam side down on large greased baking sheet. Beat egg yolk with 2 tsp water and brush on pastry. Bake 40-45 minutes until golden brown.

To serve: cut into 18 slices using sharp serrated knife. Combine all sauce ingredients in small saucepan; heat until warm. Divide sauce among 6 warm serving plates; top each plate with 3 slices of Wellington and garnish with watercress, if desired.

6 servings

Wild Rice and Garlicky Corn

In small bowl, whisk vinegar, sugar, thyme and salt; set aside. In large skillet, saute onions and garlic in butter 1 minute. Add corn, wild rice and pimento; cook 4 minutes, stirring constantly. Add parsley and vinegar mixture.

6 servings

Wild Rice Chicken Casserole

Preheat oven to 350°F. Grease 13x9-inch casserole.
Mix rice, soups, broth, mushrooms, chicken, bell peppers and garlic powder in large bowl, Spread into prepared dish. Sprinkle with almonds. Bake, covered, 45 minutes. Uncover and continue baking 15 minutes or until heated through.

10 - 12 servings

Wild Rice Country Casserole

Preheat oven to 350°F. In large skillet, saute onion in butter; remove from skillet. In same skillet, brown turkey. Sprinkle with pepper. Spread potatoes in greased 13x9-inch baking pan. Combine onion, turkey, wild rice, 1 1/2 cup cheese, soup and sour cream in large bowl. Spread turkey mixture over potatoes. Sprinkle remaining 1/2 cup cheese and bread crumbs on top. Bake 40 minutes.

8 servings

Wild Rice Pudding & Custard Sauce

English Custard Sauce

Soak cherries in brandy 2 hours; drain.
Sauce: In double boiler, blend eggs, sugar and salt; gradually stir in milk. Cook over medium heat, stirring constantly, 15 to 20 minutes or until mixture coats spoon. Remove top of boiler from heat; stir in vanilla. Place top of boiler in cold water until cool. Cover; chill 2 hours.

Pudding: In large bowl, combine cherries, wild rice, cinnamon, 4 tablespoons custard sauce and hazelnuts. In small bowl, beat egg white with sugar until stiff; fold into wild rice mixture. Spoon into 6 buttered 1-cup molds; place in baking pan of water; bake 20 minutes. Serve with remaining sauce.

Wild rice has a tendency to revert back to hard kernels when combined with sweeteners. Over-cooking and chopping wild rice helps prevent this problem. Sweetened recipes are best when served within 1 day.

6 servings

Wild Rice Turkey Casserole

Preheat oven to 350°F. In large bowl, combine all ingredients except potatoes. Spread into 13x9-inch pan. Spread potatoes over top. Bake 45 minutes or until browned.

8 servings

Wild Rice Turkey Salad Wraps

In large bowl, combine mayonnaise and Cajun seasoning; add pumpkin seeds, cabbage, wild rice, pepper, onion and turkey. Season with salt and black pepper; chill. Divide salad on tortillas; top with sprouts. Serve immediately.

8 servings

Wild Rice Turkey Supreme

Preheat oven to 350°F. Grease 3-quart casserole. Set aside.
Brown turkey in large skillet; remove from skillet and set aside. Melt butter in same skillet. Add mushrooms, onions, celery and carrots to skillet; cook and stir 5 to 10 minutes or until crisp-tender. Combine sour cream, soy sauce, salt and pepper. Add wild rice, turkey, mushroom mixture and almonds. Toss slightly. Place mixture in prepared casserole. Bake 1 hour or until lightly browned, stirring several times during baking and adding more water, if needed. Season to taste. Garnish with parsley.

10 - 12 servings

Wild Rice Turkey Tarragon Bake

Preheat oven to 350°F. In large skillet, saute onion, peppers and mushrooms in butter. Add seasonings and flour; stir constantly until bubbly. Gradually stir in milk. Mix in wild rice, turkey, 1 cup cheese and nuts; place in 2-quart casserole. Top with remaining cheese. Cover, bake 30 minutes or until heated through. Uncover, bake 5 minutes

6 - 8 servings

Wild Black Beans

Preheat oven to 350°F. In 1 1/2-quart baking dish, combine wild rice, beans, bell pepper, jalapeno and vinegar. Cover; Bake 20 minutes. Top with cheese; bake, uncovered, 10 minutes. Garnish with cilantro.

Jalapenos can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

6 - 8 servings

Wildly Delicious Casserole

Preheat oven to 375°F. Grease 8-inch square casserole; set aside. In large skillet, cook chicken until no longer pink. Drain; set aside. Cook broccoli and peppers according to package directions; set aside. In large bowl, combine rice, soup, mayonnaise, yogurt, lemon juice and curry. Stir in chicken and broccoli and peppers. Pour into prepared casserole; sprinkle with bread crumbs. Bake 45 to 55 minutes. During last 5 minutes of baking, arrange cheese slices on top of casserole. Remove from oven; let stand 5 minutes.

6 - 8 servings

Wild Rice Broccoli Stovetop Skillet

Laura Speck, North Little Rock, AR
2010 Wild Rice Recipe Contest Finalist

In large skillet, saute celery, onion and garlic in butter. Stir in soups, nutmeg, pepper, paprika, salt, sour cream and milk; whisk until smooth. Stir in remaining ingredients; heat through.

8-10 servings.

Mandarin Wild Rice Casserole

Shelly Fisher, Hermiston, OR
2010 Wild Rice Recipe Contest Finalist

In a large skillet, brown chicken in oil. Add onion; cook 5 minutes. In large bowl, whisk soup, broth, soy sauce, sherry, brown sugar and pepper; add to skillet mixture. Stir in remaining ingredients; heat through

6-8 servings

Summertime Wild Rice Salad

Bernadette Seliski, Lilydale, MN
2010 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, toss salad ingredients except those reserved for garnish. Add dressing; toss. Garnish with reserved cherries and parsley.

6-8 servings

Wild Rice Chicken Stir-Fry

Lynne A, Honolulu, HI
2010 Wild Rice Recipe Contest Winner

Sauce (whisk together):

In large skillet or wok; heat sauce. Add chicken and red pepper; stir-fry. Stir in remaining ingredients; heat through.

4 servings

Pork Fried Rice

Debbi Bender, Horse Shoe, NC
2010 Wild Rice Recipe Contest Finalist

In large skillet or wok, saute pork and onion in butter. Add garlic powder, onion powder, bouillon cubes and water; stir well and bring to a boil. Add wild rice and vegetables; heat through. Stir in eggs.

4 servings

Wild Corn Chowder

In large saucepan, sauté onion in oil. Add flour, stirring until bubbly; gradually stir in broth. Add remaining ingredients. Bring to a boil; simmer 10 minutes.

6 servings

Hearty Beef Wild Rice Soup

In large saucepan, season beef with salt and pepper; cook until medium doneness. Add remaining ingredients. Bring to a boil; simmer 10 minutes.

4 servings

Wild Rice Crepes

Preheat oven to 400°F. In large skillet, sauté mushrooms and garlic in oil; stir in wild rice, 1/2 cup cheese and spinach. Place 3 tbsp filling on each crepe; roll. Place seam down on greased 9x13 baking pan. Spread soup over crepes; top with remaining cheese. Bake 15 minutes.

8 crepes

Wild Oriental Salad

In large bowl, mix salad ingredients (reserving chicken flavoring). Toss with dressing. Garnish with red pepper slices; chill.

10-12 servings

Wild Stir Fry Ole

In large skillet, sauté onion and garlic in oil. Add sausage; cook 10 minutes. Stir in remaining ingredients; heat through.

6 servings

Wild Company Turkey

Preheat oven to 350°F. In large skillet, brown turkey with salt and pepper in 2 tbsp butter. Remove turkey, reserving drippings. Slice turkey; set aside. In same skillet, add remaining margarine, soups, broth, chestnuts, green pepper and thyme to reserved drippings. Bring to a boil; stirring occasionally. Layer wild rice in 9x13 baking pan; pour 1/3 of sauce over wild rice. Place sliced turkey over sauce; pour remaining sauce over turkey. Cover with foil; bake for 25 minutes. Remove foil; bake 25-35 minutes.

Note: may be assembled the night before and refrigerated prior to baking.

8 servings

Wild Basil Turkey Bake

Preheat oven to 350°F. In large skillet, brown turkey with seasonings. Drain, remove from pan; set aside. In same skillet, sauté onion, red pepper and mushrooms in butter. Stir in peas, carrots, broth and half and half; warm through. In 2 qt. greased casserole, combine all ingredients reserving 1/2 cup cheese; top with reserved cheese. Bake covered 35 minutes. Uncover; bake 5 minutes.

8 servings

Wild Wellington

Preheat oven to 400°F. In medium bowl, combine spinach, wild rice, and soup; set aside. Butterfly tenderloin. Spread wild rice mixture over meat; roll and tie. Coat meat with mustard, season with salt, pepper, and rosemary; untie. Wrap tenderloin in puff pastry; brush with egg. Bake 30 minutes or until meat thermometer registers desired degree of doneness. On large platter, spread Wild Rice Pilaf (see recipe). Place tenderloin over pilaf.

6-8 servings

Wild Green Beans

Slightly undercook green beans according to package directions reserving almonds; set aside. In large skillet sauté garlic, onions, and red pepper in oil. Add beans; sauté 1 minute. Add wild rice, cheese and reserved almonds; heat through.

8-10 servings

Wild Rice and Carrot Soup

In large saucepan, sauté onion in butter. Add carrots and broth; bring to a boil. Reduce heat and cover; simmer 15 minutes. Stir in orange juice and wild rice; season to taste. Heat through.

6 servings

Turkey Wild Rice Cakes

In large bowl, gently combine all ingredients, except oil; form into 8 patties. In large skillet, heat 1/4 cup oil. Add 4 patties; fry 3-5 minutes. Turn; fry an additional 4 minutes. Repeat with remaining oil and 4 patties. Garnish: combine mayonnaise and pesto. Serve with lemon.

4 main course servings; 8 appetizers

Minty Wild Rice Vegetable Salad

In large bowl, combine salad ingredients; toss with dressing. Serve chilled or at room temperature, adding additional salt and pepper if necessary.

6- 8 servings

Nutted Wild Rice Salad

Rice Layer:

Turkey Layer:

Garnish:

Rice Layer: In large bowl, combine all ingredients; gently stirring until blended. Let wild rice mixture set at room temperature for one hour to allow flavors to blend. Meanwhile, prepare turkey layer.

Turkey Layer: In large bowl, stir turkey and mayonnaise together; set aside.

To assemble: place ½ of wild rice mixture in 3-quart glass bowl. Layer with half of the turkey. Repeat. Garnish with orange slices and grapes.

6 servings

Wild Rice Turkey Salad

In large bowl, combine wild rice, turkey, onion, celery, carrots and BBQ sauce. Add salad greens; toss lightly sprinkle with cashews.

4-6 servings.

BBQ Wild Rice Cups

In small skillet, saute ground beef. Stir in BBQ sauce and wild rice; simmer 5 minutes. Meanwhile, line muffin tin with biscuit dough. Divide meat mixture evenly between muffin cups; sprinkle with cheese. Bake in 375°F oven 10-15 minutes.

10 servings

Fruit and Wild Rice Stuffed Turkey

Unwrap turkey; reserve netting. Butterfly turkey; pound to 1/4 inch thickness. In large bowl, combine remaining ingredients. Place one cup of wild rice mixture on turkey; fold over. Place turkey in netting. Bake in preheated 325°F oven approximately 1 1/2 hours.

Marsala Sauce: In small saucepan, whisk cornstarch and broth until cornstarch is dissolved. Add remaining ingredients; bring to a boil.

To serve: Remove netting from turkey, slice; place over remaining wild rice mixture. Pour sauce over sliced turkey.

4-6 servings.

Wild El Paso Turkey

In large bowl, combine soup, milk, and green chillies; set aside. In large skillet, heat oil; sauté onion and turkey. Add chili powder. Combine all ingredients except cheese; place in greased 9x 13 inch pan. Top with cheese. Bake in preheated 350F oven 45 minutes.

8 servings

Wild Rice Beef 'n Spinach Bake

In large saucepan, brown beef; drain and set aside. In same saucepan, sauté onion and carrot in butter. Add broth and spinach; bring to a boil. Reduce heat. Add soup, garlic, salt and pepper; simmer 3 minutes, stirring constantly. Remove from heat. Stir in beef, 1 1/2 cups cheese and wild rice. Mix well; place in greased 2-quart casserole. Top with remaining cheese. Bake, uncovered, in preheated 325F oven 25 minutes or until heated through.

6-8 servings

Mexican Wild Rice

In Large skillet, heat oil; sauté onion, garlic and green pepper. Stir in remaining ingredients; heat through.

6 servings

Wild Peas 'n Cherries Sauté

In large skillet, sauté celery, onions and mushrooms in butter. Add wild rice, peas, cherries and soy sauce; heat through. Add pepper and hazelnuts.

6 servings

Wild Rice Italian Market Salad

In large bowl, toss ingredients with desired amount of dressing.

6-8 servings

Svens Wild Rice Salad

In medium bowl, combine salad ingredients; toss with dressing.

6 servings

Wild Spinach-Stuffed Meatloaf

Preheat oven to 350°F. In large bowl, mix first six ingredients; place on wax paper and pat into 14x10-inch rectangle. Spread with stuffing, leaving 3/4-inch boarder at edges. Starting at short end, roll jellyroll fashion; press ends to seal. Place seam side down in open roasting pan; bake 1 hour. Spread with ketchup and sprinkle with cheese; bake 15 minutes.

6 servings

Wild Rice Kielbasa Skillet

In large skillet, sauté onion in butter. Add sauerkraut and wild rice; stir 5 minutes to toast. Add apple, caraway and dill. Slice kielbasa in 1-inch chunks; add to skillet. Stir in cheese. Cover; heat through to melt cheese.

6 servings

Wild Rice Turkey Divan

Preheat oven to 350°F. Place turkey in 2-qt greased casserole; set aside. In large skillet, sauté onion in 3 tbsp butter. Add flour, curry, salt and pepper. Stir constantly until bubbly; gradually stir in broth, milk and mayonnaise. Stir in wild rice and broccoli; spoon over turkey. Top with cheese. In small pan, melt remaining butter and mix in breadcrumbs; sprinkle over cheese. Bake covered 35-40 minutes. Uncover; bake 5 minutes to brown.

6-8 servings

Crostini w/cheesy Wild Rice Spread

In large bowl, combine first six ingredients. In food processor, blend cheese, mayo and peppers until smooth; stir into wild rice mixture. Spread on bread; broil until bubbly

18 servings

Turkey, Cherry, and Wild Rice Salad

Dressing (whisk together):

In large bowl, combine salad ingredients; toss with dressing. Refrigerate at least one hour before serving.

6 servings

Wild Rice Chutney Salad

In medium bowl, combine salad ingredients; toss with dressing. Serve immediatly.

6 servings

Wild Lemon Garlic Turkey Bake

Preheat oven to 350°F. In greased casserole, place turkey, wild rice and 1cup cheese; set aside. In skillet saute vegetables in 3 tbsp butter until tender; add flour, salt, pepper and garlic. Gradually add milk; stir until bubbly. Add casserole; mix. Top with remaining cheese. Melt remaining butter and mix with breadcrumbs; sprinkle over cheese. Cover; bake 35-40 minutes. Uncover; bake 5 minutes to brown.

6-8 servings

Wild Fried Rice

In skillet, heat oil, add egg, tipping pan to spread thinly. Cook until barely set; turn once and cook 30 seconds. Cool; cut into thin threads

In wok, saute ginger, garlic and turkey in oil. Add vegetables; stir-fry 2 minutes. Add wild rice, egg threads and remaining ingredients. Mix well; heat through.

4 servings

Cheesy Scalloped Wild Rice & Tomatoes

Preheat oven to 350°F. In greased casserole, toss wild rice, stuffing and cheese. In saucepan, simmer remaining ingredients 5 minutes; pour over wild rice mixture, mixing lightly. Bake 30 minutes.

6 servings

Jolly Green Giant™ Casserole

Preheat oven to 350°F. In skillet, brown beef and drain. In greased casserole, combine beef, wild rice and peas. In skillet, saute onion in oil. Add remaining ingredients; simmer 3 minutes. Stir into wild rice mixture. Bake 30 minutes.

8 servings

Fruity Wild Rice Bread

Preheat oven to 325°F. In large bowl, cream butter and sugar; add eggs, beat until fluffy. Stir in wild rice. In medium bowl, mix flours, baking powder, salt, cinnamon, nuts and fruit bits. Add to creamed mixture alternatley with milk, stirring just until dry ingredients are moistened. Pour into two prepared 5x3-inch mini loaf pans. Bake 40 minutes or until toothpick inserted in center comes out clean.

2 loaves

Wild French Stew

Sprinkle beef with salt, pepper and cornstarch. In stock pot, saute beef in oil 5 minutes; remove. In same pot, saute celery, onion, carrots and chilies 8 minutes. Add remaining ingredients; cook covered 30 minutes.

8-10 servings

Corny 'n Wild Rice Mexicali Soup

In stock pot brown beef and onion 5 minutes; pour off drippings. Add remaining ingredients. Bring to a boil simmer 10 minutes. Top before serving.

6 servings

Deli Turkey Cheesy Pinwheels

Spread cream cheese evenly over pastry sheet. Top with wild rice, red pepper, turkey and cheese. Roll up, cover loosely and refrigerate at least 1 hour. Preheat oven to 400°F. Brush roll with egg; cut into 1/2-inch slices. Place cut side down onto ungreased baking sheet. Bake 10-12 minutes until lightly browned; serve immediately. Top with mustard sauce.

15 slices

Mediterranean Wild Rice & Bean Salad

Dressing (whisk together; chill):

In large bowl combine salad ingredients. Toss with dressing.

8-10 servings

Dakota Salad

Dressing (whisk together; chill)

In skillet, sauté turkey in oil apx. 5 minutes, until cooked through. In large bowl, combine turkey and remaining salad ingredients; toss with dressing.

6 servings

Wild Rice Citrus Sesame Salad

In large bowl, combine all salad ingredients except sirloin; add dressing and toss. Top with sirloin.

6 servings

Wild Rice 'n Beef Casserole

Preheat oven to 350°F. In large pan, brown beef; drain and set aside. In same pan, melt butter; saute mushrooms, celery, red pepper and onion. In small bowl, combine sour cream, soy sauce, garlic, salt and pepper; add to mushroom mixture. Add wild rice and almonds (reserving some for garnish); toss lightly. Place in a greased 3-qt casserole; bake 1 hour. Stir 3-4 times during baking. Garnish with almonds and parsley.

10-12 servings

Wild Kielbasa Sauerkraut Bake

Preheat oven to 325°F. Grease a 9x13-inch pan. Spread mustard on bread and place mustard-side up in pan; top with 2/3 of cheese. In large bowl; combine dressing, sauerkraut, Kielbasa, caraway and wild rice; spread over cheese. Top with remaining cheese and onions; bake uncovered 30 minutes.

8-10 servings

Grape'n Turkey Wild Rice Salad

In large bowl, combine wild rice, turkey, onions, water chestnuts, salt and pepper; toss with dressing. Chill. Just before serving, fold in grapes and cashews.

8 servings

Wild Rice Stuffed Beef Tenderloin with Wild Rice Mushroom Sauce

Preheat oven to 425°F. In food processor, process onion and garlic 15 seconds. Add breadcrumbs, 1 cup wild rice and herbs; process 30 seconds. Add cream, salt and pepper, process until pureed; refrigerate. Pound tenderloin to 1/2-inch thick. Spread with rice mixture, roll from long side, jellyroll fashion. Tie at 2-inch intervals, securing tightly. Roast in oven until internal temperature registers 160-165F (apx. 40-50 minutes). To prepare mushroom sauce, melt butter in medium saucepan, saute onions and mushrooms. Add wine and broth; cook 5 minutes over medium heat. Mix water and cornstarch; stir into sauce. Boil 2 minutes, stirring occasionally, until slightly thickened; add seasonings. Keep hot. Serve tenderloin slices over remaining wild rice; spoon mushroom sauce over top.

6 servings

Asian Wild Rice & Turkey Stir-Fry

Sauce (in small saucepan; bring to a boil; set aside):

Preheat wok; sauté turkey in oil 5 minutes. Add water chestnuts, pea pods, onion and red pepper; stir-fry 2 minutes. Add wild rice, coleslaw mix, cilantro and sauce; cook 1 minute. Top with cashews.

8 servings

Wild Rice and Sugar Snap Peas

Preheat oven to 350°F. In large pan, saute almonds in butter till browned; remove and set aside. In same pan, saute mushrooms and water chestnuts 3 minutes. Add wild rice; stir-fry 2 minutes. Add peas, broth and almonds; toss. Place in a greased 2-qt casserole; cover. Bake 25 minutes; uncover and bake 5 minutes.

8-10 servings

Wild Rice Rose

Preheat oven to 325°F. Mix all ingredients reserving 1/2 cup cheese; place buttered 2-qt casserole. Top with remaining cheese; cover and bake 30 minutes. Uncover; bake 5 minutes.

6-8 servings

Wild and Cheesy Corn Muffins

Preheat oven to 400°F. Grease muffin pans. In medium bowl, blend ingredients; batter will be slightly lumpy. Let stand 3 minutes before filling muffin cups; fill cups 1/2 full. Bake 15-20 minutes or until golden brown.

12 muffins

Veal Cutlets with Fruited Stuffing

Spread 1/2 cup stuffing on each cutlet. Roll and tie with string; flour cutlets and brown in the mushroom sauce skillet. Add wine and mushroom sauce; cover and braise 15 minutes over low heat.

6 servings

Beefy Vegetable Wild Rice Casserole

Preheat oven to 350°F. In large skillet, brown beef and onion; drain. Add seasonings, vegetable, soup, tomato sauce, wild rice and 1 1/2 cups cheese; mix lightly. Place in 3-qt casserole; top with remaining cheese. Cover; bake 25-30 minutes, until heated through. Uncover; bake 5 minutes.

6-8 servings

Sirloin Wild Rice Salad

In large bowl, combine salad ingredients, except sirloin. Add dressing and toss. Top with sirloin.

6-8 servings

Classic Creamy Wild Rice Turkey Soup

In large saucepan, sauté onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Stir in wild rice, carrots, turkey, almonds, and salt; simmer 5 minutes. Stir in half & half and sherry; heat through.

6 servings

Wild Oriental Salad

Dressing (whisk together):

In large bowl, mix salad ingredients (reserving chicken flavoring). Toss with dressing. Garnish with red pepper slices; chill.

10-12 servings

Wild Rice Apricot Stuffing

Apricot Glaze:

In medium skillet, brown sausage; drain and set aside. In small skillet, sauté onion and celery in butter until tender. In large bowl, combine sausage, onions, celery, bread crumbs, wild rice, apricots, thyme, rosemary and salt. Stir in broth and egg. Place in buttered 2-quart casserole. Cover and bake at 350°F for 25 minutes. Uncover and continue baking 10 minutes. (Will also stuff a 10 lb turkey.)

Glaze. In medium saucepan, combine glaze ingredients. Bring to a boil, reduce heat and simmer 10 minutes. Serve with turkey over apricot stuffing.

14-16 servings

Wild Rice Classic

Place ingredients, except broth, in heavy pan. Cook, stirring constantly, until rice yellows. Place in a casserole; add broth. Cover tightly; bake at 325°F for 1 hour.

6 servings

Wild Rice Meatballs

Meatballs:
Preheat oven to 450°F. In medium bowl, combine all ingredients; mix well. Shape into 1 1/2-inch meatballs. Place on 15x10x1-inch baking pan. Bake 12-15 minutes, or until browned and no longer pink inside.

Sauce:
In medium saucepan, combine all ingredients; blend well. Cook over medium heat until mixture simmers; cover and cook 15 minutes longer to blend flavors. Stir in meatballs.

Serve meatballs and sauce over hot cooked spaghetti. Makes approximately 3 cups.

4 servings

Gourmet Burgers

Combine wild rice and ground beef, mix well. Shape into 22 to 24 patties. Freeze in quantities to suit your family. Defrost before pan frying, boiling or grilling.

Seasoned Burgers: Add seasoned salt, minced onion, parsley or other seasoning before freezing.

Time Saving Hint: Cooking wild rice and freezing ahead of time turns wild rice into a convenience food! Drain well and store in air tight containers. Cooked wild rice (plain) will keep about 6 months in your freezer.

22-24 patties

Wild Rice Salad "Avalon"

Combine all ingredients and serve.

10 servings

Creamy Asparagus Soup

Cut off asparagus tips, blanch 1 minute in boiling salted water, drain; set aside. Cut remaining asparagus into bite-size pieces; saute in butter 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixture into blender; puree. In soup kettle, combine puree mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish each serving with chervil.

10 servings

Salmon Wild Rice Risotto with Mushrooms

Simmer wild rice in stock 40 minutes or until tender. Boil off any remaining liquid; set aside. Briefly saute mushrooms in butter, add cream and begin to simmer. Add salmon and simmer gently 5 minutes. Add dill, salt, pepper and wild rice. Combine carefully and allow to simmer another 5-10 minutes. Adjust seasoning, garnish and serve immediately.

10 servings

Pepper-Pecan Wild Rice Salad

Prepare the wild rice. Sauté pecans with pepper in safflower oil, pressing pecans with the back of a wooden spoon to extract some flavor, until pecans are lightly toasted. There will be a toasted, nutty aroma. While pecans are still hot, toss with wild rice and mint. Serve garnished with slices of cantaloupe or papaya on romaine lettuce.

If you wish to add meat, roll up the roast beef slices and arrange with the fruit and salad on lettuce.

4 servings

Wild Rice and Spinach Salad

Prepare the wild rice, spinach, green onion and bacon. Remove meat from chicken breasts in large chunks or "shreds." Combine salad dressing, soy sauce and sugar, stirring to dissolve sugar. If doing salad preparations ahead of time, package and refrigerate each ingredient and dressing separately. When ready to serve, toss all ingredients in a serving bowl adding the dressing during the final tossing.

Note: to make a "wilted" salad, heat the dressing before tossing with the ingredients.

4 servings

Lemon Wild Rice Consommé

Heat beef broth and lemon juice until very hot or just to a boil, but do not allow to boil for any amount of time. Place 1/4 cup shredded lettuce and 1/2 cup wild rice in each of 4 soup cups or bowls. Divide slivers of lemon peel and/or lemon slices in each bowl. Dividing evenly, pour hot beef liquid over other soup ingredients and serve immediately.

Note: soup can be served cold or at room temperature, but beef broth and lemon juice should be heated together and allowed to cool to room temperature. If serving soup this way, do not combine lettuce and broth until broth is cooled to room temperature.

4 servings

Wild Rice Mediterranean with Tuna

Prepare wild rice, zucchini and red onion. Heat olive oil with the garlic, salt and herbs, pressing with the back of a wooden spoon to extract flavors. Add zucchini and onion and sauté until heated through. Do not overcook vegetables. Serve hot as a side dish with fresh tuna steaks, using fresh parsley and herbs to garnish.

2 servings

Wild Rice Au Gratin

Sauté the mushrooms in the butter until the mushrooms soften slightly. Toss wild rice with sautéed mushrooms and cheese; spoon into a buttered 2-qt casserole. Cover and bake at 325° about 20 minutes. Uncover and bake 10 minutes longer.

8 servings

Wild Rice Stuffing

Preheat oven to 350°F. In large skillet, sauté bacon, onion, mushrooms, and celery; cook until bacon is crisp. Stir in wild rice, oregano, sage, and bread crumbs; adjust seasonings. Place in greased 2-qt. casserole, cover and bake 30-40 minutes. Add ¼-½ cup chicken broth, if needed, for moisture.

To Make Sausage Stuffing: Add ½ lb crumbled, cooked, and drained sausage.

6-8 servings

Festival Medley Wild Rice Ham Soup

In large saucepan, combine ham and chicken stock, simmer for 15 minutes. In large skillet, sauté vegetables in butter until tender. Add vegetables and Festival Medley Rice Blend to stock and simmer over medium heat until rice and vegetables are cooked (about 30 minutes). Add paprika, cream, chives, and wild rice. Heat through and serve.

4-6 servings

Wild Rice Sauté

Sauté the onion, mushrooms and Bell pepper in the butter, adding salt, garlic salt and pepper as desired. Cook only until vegetables are tender, but still crisp. Add the wild rice; stir, and when wild rice is heated through, serve.

6-8 servings

Lemon-Tarragon Wild Rice

Melt the butter and stir in the bouillon granules, lemon juice and tarragon. Cook over low heat until bouillon granules are dissolved, adding a tablespoon of water, only if necessary. Add the wild rice, adjust seasonings if desired, and continue cooking until wild rice is thoroughly heated. Garnish with strips of lemon peel and sprigs of fresh tarragon.

6 servings

Wild Rice Quiche Florentine

Sauté the leek in the butter about 2 minutes. Combine this with the wild rice, parsley, spinach, salt, pepper and walnuts. Add the eggs and light cream and mix well.

Pour the mixture into the pie crust. Bake at 425° for 10 minutes, then reduce heat to 325° and continue baking 30 minutes, or until a knife inserted near the center comes out clean. Let set about 15 minutes before slicing. Serve as a main dish with a dollop of yogurt or dairy sour cream.

6-8 servings

Wild Rice Turkey 'N Egg Tarragon Salad

Dressing:

In large bowl, toss salad ingredients. Add dressing and toss.

6-8 servings

Wild Rice Pancakes with Apple Topping

Apple Topping:

In large bowl, whisk eggs, buttermilk and baking soda. In separate bowl, mix flour, baking powder, salt and sugar; add to egg mixture. Whisk in butter and wild rice.

Heat griddle. Meanwhile, peel and core apples; slice. Place teaspoon of butter on griddle; fry apples until golden brown on both sides. Remove and keep warm. Fry pancakes using remaining butter. To serve, top with sour cream, apples, syrup and a side of pork sausage.

Note: For thicker pancakes, use only 2 eggs.

Scrambled Wild Rice

In 10-inch omelet pan or skillet, stir together oil, vegetables, wild rice, teriyaki sauce and ginger. Cook over medium-high heat, stirring frequently, until heated through. Pour in eggs. Cook, gently turning with inverted pancake turner, until eggs are cooked through.

4 servings

Baked Roquefort with Wild Rice

Preheat oven to 350°F. In heavy skillet, cook bacon over medium heat until bacon is crisp. Add garlic and cook another minute; drain. In medium bowl, combine bacon mixture, cheeses, cream and wild rice. Spoon into a 4-cup soufflé dish and bake for 30 minutes. Sprinkle with chives before serving with crackers and/or fruit.

6-8 servings

Wild Rice Salad "Avalon"

Combine all ingredients and serve.

10 servings

Wild Rice and Egg Bake

In 10-inch omelet pan or skillet, stir together wild rice, vegetables, dressing and tarragon until well combined. Cook over medium heat, stirring frequently, until heated through. With back of spoon, make four indentations in mixture. Break and slip an egg into each indentation. Cover and cook over medium heat until whites are completely set and yolks begin to thicken, but are not hard, about 5-7 minutes.

2-4 servings

Winter White Chile

In 4-quart saucepan, sauté pork and onion in oil over medium-high heat until onion is soft and pork is lightly browned, about 5 minutes. Stir in remaining ingredients except parsley. Cover; simmer 20 minutes. Garnish each portion with parsley.

6 servings

Apple, Pork, & Wild Rice Salad

In a large bowl, toss greens, carrots, onion and pea pods; divide among 4 salad plates. Scoop wild rice into center of each salad; top with pork. Slice apples, arrange on salads; drizzle with dressing.

4 servings

Wild Pork Tenderloin Stir Fry

In heavy skillet; stir-fry pork in oil over high heat 2 minutes until meat is no longer pink. Add celery, onion, mushrooms, carrots, water chestnuts, pea pods and ginger. Stir-fry 5 minutes until vegetables are tender-crisp. In small bowl, mix cornstarch, sherry, soy sauce and salt; pour over stir-fry. Cook 1 minute, until thickened. Add wild rice; toss well. Garnish with cashews or sunflower seeds.

4 servings

Pork and Wild Rice Meatloaf

Preheat oven to 350°F. In large bowl, combine all ingredients except sauce. Place into 9x4x3-inch loaf pan; bake 45 minutes. Pour sauce over meatloaf; bake 15 minutes to an internal temperature of 160°F.

6 servings

Creamy Wild Rice Soup

Cook wild rice using one of the following methods. Drain; set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer.)
Range: Combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 40-50 minutes or until grains just start to open.
Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.

In steam jacketed kettle or large kettle, melt butter over medium heat. Sauté onion and carrots 5 minutes or until slightly tender.

Stir in flour; cook 1 minute. Gradually add broth; cook, stirring constantly, until mixture boils and is thick. Stir in wild rice, salt and pepper. Reduce heat to low.

Add ham and almonds. Stir in cream and sherry; cook, stirring constantly until heated through. Garnish with parsley.

24 servings (apx. 8 oz each)

Wild Rice Mushroom Pilaf

YIELD: 24 portions
PORTION: 4 oz

OVEN: 300°F
BAKE: 45-60 min

Melt butter in large kettle over medium heat, sauté onion and carrots until almost tender; add mushrooms. Sauté 2-3 minutes.

Add wild rice and white rice to vegetables, stir. Cook 3 to 5 minutes.

Add salt, pepper and broth. Pour into full steam table pan; mix.
Convection: Bake covered at 300°F 45-60 minutes.
Steam or combi: Bake uncovered at 300°F 45-60 minutes.
Conventional: Bake covered at 350°F 60 minutes.

Wild Rice Multigrain Bread

OVEN:

BAKE:

Cook wild rice using one of the following methods. Drain and set aside. (Note: cooked wild rice can store 1 week in cooler or 6 months in freezer.)

Range: Combine in heavy 3 quart pot. Cover, bring to boil, reduce heat. Simmer 45-55 minutes or until grains are open.
Steamer: Combine in a 12x9: shallow steamer pan. Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.

Combine everything but rice, eggs, sunflower seeds in 40 quart bowl and mix 8 minutes. Add wild rice and mix an additional 1-2 minutes.
Place bowl in proof box until double in size.
Divide dough into 1 lb, 15 oz loaves and place in 1 pound pans*. Place loaf pans in proof box until double in size.

Slash top of loaves. Brush with egg wash. Sprinkle seeds over top and bake.

*May also be shaped into mini loaves or bread sticks.

12-31 oz loaves

Wild Rice Cakes with Mushroom Sauce

Wild Mushroom Sauce:

YIELD:

Sauté garlic and leeks in butter.

Mix flour with remaining ingredients.

Spoon 4 oz of mixture on lightly oiled griddle and gently pat 1/2" thick, 4-5" round cake, brown firm on both sides.

Serve with Wild Mushroom Sauce

Sauce: Sauté shallots in 1 oz butter until translucent. Add mushroom trimmings and sauté until moisture is released.
Add thyme, bay leaf, pepper and burgundy; reduce by half. Add the Demi-glace; reduce to nappé.
Degrease the sauce and drain.
Sauté mushrooms in remaining 1 oz butter. Add to sauce; adjust the seasoning with salt and pepper to taste.

30 - 4 oz servings

Chicken Wild Rice Salad

Dressing:

Preheat oven to 350°F. Simmer wild rice in wine and water 40 minutes or until tender. Boil off any renaming liquid. Combine herbs and sour cream; spread on chicken and place in greased baking pan. Bake approximately 20 minutes. If desired, pass under grill the last 5 minutes; set aside. Blanch asparagus and mange tout in boiling water 2 minutes, drain well; toss carefully with wild rice and greens. Cut chicken diagonally; arrange next to salad.

Dressing: Mix vinegar, mustard and shallots. Slowly add oil, continuing to whisk. When thickened, salt to taste; pour over salad. Garnish with walnuts; serve.

10 servings

Sole with Shrimp on Wild Rice

10 servings

Wild Rice Blinis with Herring Tartare

10 servings

Chicken Breast with Wild Rice Nut Stuffing

Marsala Cream Sauce:

10 servings

Courgettes with Wild Rice Stuffing

10 servings

Minestrone with Wild Rice

10 servings

Lentil Wild Rice Salad with Bean Sprouts

Dressing:

Carefully mix wild rice, lentils, onion and sprouts. Combine dressing ingredients; season to taste. Stir into salad ingredients and chill 1/2 hour. Toss lightly and serve with orange slices.

10 servings

Wild Rice Onion Soup

10 servings

Salmon Wild Rice Risotto with Mushrooms

10 servings

Red Cabbage Roulades with Wild Rice Stuffing

10 servings

Venison Noisette on Wild Rice with Savoy Cabbage

Marsala Cream Sauce:

Blanch cabbage in salted water 1 minute; drain. Add wild rice, salt and pepper; keep warm. Brown venison in oil on all sides. When medium rare, season with salt and pepper, remove from pan and wrap in aluminum foil to rest 15 minutes.

Sauce: In same pan, lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.

To serve: Slice venison and arrange on plates with wild rice mixture. Spoon sauce over meat; serve immediately.

10 servings

Wild Rice Sauté Sidedish

In a large pan over medium-high heat, sauté onion in butter. Increase heat to high; add peppers and corn, tossing together for 1 minute. Add peas; toss well. Add dried berries and wild rice; toss well. Add pepitas, salt and pepper; toss well. Add water; toss well. Stir in the scallions and serve.

2 servings

Flounder Baked in Wild Rice Crust

Preheat oven to 350°F. Brush a flat baking sheet with 1/3 of the butter. Place wild rice and white flour in a blender; grind until wild rice is very fine. Sift into shallow pan with salt and pepper. Dredge flounder in wild rice flour mixture; lay on baking sheet. Brush top of each fillet lightly with the remaining butter. Bake 4-6 minutes, depending on thickness of fillets. Serve with lemon and tartar sauce.

4 servings

Wild Rice Tabouli

Pita Sauce:

Combine all tabouli ingredients; refrigerate overnight.

Tabouli can be eaten as a salad, or stuffed into a pita bread with a spear of endive. When eaten as a pita, pour pita sauce over tabouli.

6 servings

Wild Rice Spinach Pie

Preheat oven to 350°F. Sauté onion in oil. Place 6 phyllo sheets on a jelly roll pan, brushing butter between each layer. In a large bowl, combine onion and remaining ingredients; spoon over top of phyllo sheet. Layer 8 more phyllo sheets over mixture, brushing butter between each sheet. Bake 45-60 minutes. Cool and cut into squares.

May also be served as appetizer.

6 servings

Endive Stuffed with Wild Rice

Combine first six ingredients and stuff into individual Belgian endive leaves.

4 servings

Wild Duck Borscht

Clean and cut ducks into 6 pieces (if duck is large cut into 8 pieces by splitting breast in half). Place all ingredients in a crock pot except for potatoes. Cover; cook 3 hours. Add potatoes; cook 1 hour. When meat falls from bone, soup is done. Adjust flavor with salt and pepper. Serve in bowls with a large dollop of sour cream.

6-8 servings

Wild Knedliky (Czech Potato Dumplings)

Place potatoes in a large bowl with flour, farina, salt, wild rice and egg. Mix by hand to thoroughly combine all ingredients; let stand 5 minutes. Shape into 3 oz cylinder-shaped dumplings.

In large pot, bring salted water to a boil; add dumplings. Dumplings will fall to bottom of pot, so gently stir them off bottom. Bring back to brisk boil for 15 minutes. Check dumplings for doneness by slicing one through the middle. It is done when it appears fluffy and white throughout. Remove dumplings from water; make a slit in the center of each and brush with butter.

6-8 servings

Sherried Wild Rice Soup

YIELD:

PORTION:

In steam-jacketed kettle or large kettle, melt butter over medium heat. Sauté onion and celery 5 minutes or until slightly tender. Add mushrooms, cook 2 minutes or until slightly tender.

Stir in flour; cook 1 minute, until mixture boils and is thick. Gradually add broth; cook, stirring constantly.

Stir in wild rice, chervil, salt and pepper. Reduce heat to low.

Stir in cream and sherry; cook, stirring constantly until heated through. Garnish with parsley.

Artichoke Wild Rice Salad

YIELD:

PORTION:

Dressing Ingredients:

In large bowl, combine all salad ingredients; toss. Set aside.

In separate bowl, whisk together all dressing ingredients. Pour over salad; toss to coat.

Sunshine Seafood Salad

YIELD:

PORTION:

Dressing Ingredients

In large bowl, combine all salad ingredients; toss. Set aside.

In separate bowl, whisk together all dressing ingredients. Pour over salad; toss to coat.

Wild Rice Waldorf

YIELD:

PORTION:

In large bowl, toss apples with lemon juice and brown sugar. Stir in celery and wild rice. Add mayonnaise and toss.

Wild Rice Barron

YIELD:

PORTION:

OVEN:

BAKE:

Brown beef until juices run clear; drain.

Melt butter, sauté vegetables 8-10 minutes or until tender. Gently stir in wild rice and beef.

Combine soy sauce, sour cream, salt and pepper. Gently fold into rice mixture with pimento and 3/4 cup almonds. Reserve remaining almonds for garnish. Bake, unocvered, for 45-60 minutes or until thoroughly heated. Stir occasionally, adding water if necessary. Garnish with remaining almonds and fresh parsley.

Beef Burgundy A La Wild Rice

YIELD:

PORTION:

OVEN:

BAKE:

In large roaster pan, melt butter and brown beef. Stir in onion, celery and garlic; sauté, stirring occasionally, 5 minutes or until vegetables are slightly tender. Add mushrooms; sauté, stirring occasionally until mushrooms are slightly tender. Sprinkle flour over beef mixture; stir. Slowly add broths; stir until smooth. Stir in wild rice and remaining ingredients; cover. Bake 1 hour at 325°F stirring occasionally. Add additional broth if necessary.

Chicken with Cranberry Stuffing

YIELD:

PORTION:

OVEN:

BAKE:

Preheat convection oven to 350°F or conventional oven to 400°F. Lightly grease full steam table pan. In large bowl, combine wild rice, stuffing mix, cranberries, pecans and butter.

Pour chicken broth over wild rice mixture; mix well. Spoon into prepared pan.

Top with chicken pieces, skin side up. Bake 35-40 minutes, or until chicken is browned and juices run clear when pierced with a fork.

Spoon preserves over chicken; bake an additional 10 minutes.

Wild Rice Almond Sauté

YIELD:

PORTION:

In steam-jacketed kettle or large kettle, bring broth and wine to a boil; add wild rice. Cover, simmer 30-65 minutes or until desired doneness. Drain if necessary.

In large skillet, melt butter. Sauté wild rice 3-4 minutes; stir in almonds.

Fruited Wild Rice Stuffing

YIELD:

PORTION:

OVEN:

BAKE:

Combine all ingredients in full steam table pan. Bake for 45-60 minutes at 325°F.

Wild Rice Sage Dressing

YIELD:

PORTION:

OVEN:

BAKE:

In large skillet, melt butter. Add onion and celery; sauté 5 minutes or until slightly tender.

In large roasting pan or 1/2 steamer pan, combine remaining ingredients; mix well. Add sautéed vegetables; toss lightly to mix. Bake at 325°F 45-60 minutes in steam oven. (Or, bake covered in combi or convection oven at 325°F for 45-60 minutes.)

Note: For a crispier dressing, bake uncovered.

Northwoods Buttermilk Cake

YIELD:

OVEN:

BAKE:

Grease and lightly flour 12-cup Bundt pan or 13x9-inch baking pan. In medium bowl, combine dry ingredients; mix well.

In large mixing bowl, beat butter 30 seconds. Add brown sugar and vanilla; beat until fluffy. Add eggs, 1 at a time, beating 1 minute after each (batter will look curdled). Add oil and applesauce, blending well. Add dry ingredients and buttermilk alternately to mixture, blending well. Stir in wild rice. Turn into prepared pan. Bake 30-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack.

Frost with sour cream frosting, whipped cream or caramel sauce.

Wild Rice Blueberry Muffins

YIELD:

PORTION:

OVEN:

BAKE:

Grease or line muffin tins. In large bowl, combine dry ingredients; mix well.

In separate bowl, combine all liquid ingredients; beat until well blended. Stir into dry ingredients; mix just until combined.

Fold in blueberries and wild rice. Spoon into muffin tins. Bake at 325°F for 10-15 minutes in convection or combi oven. (Or, bake at 400°F for 15-20 minutes in conventional oven.)

Turkey Wild Rice Meatballs

SAUCE:

Mix meatball ingredients except oil and spaghetti. Shape in 1" balls. Heat oil over medium-high heat. Brown meatballs; move to side of pan. Add sauce ingredients and carefully stir to blend. Stir sauce and meatballs together. Simmer and cover, about 30 minutes, until sauce is thickened and vegetables are tender. Prepare spaghetti as directed on package. Serve meatballs over spaghetti.

6 servings

Chicken & Wild Rice

Mix all ingredients except sliced almonds. Spread into buttered 9x13-inch pan. Sprinkle almonds over top. Bake covered 45 minutes at 350°F. Remove cover and continue baking 15 minutes, or until heated through.

10-12 servings

Wild Rice Cheese Soup

In large saucepan, combine water, vegetables, potatoes, and bouillon. Cover and simmer 10 minutes or until vegetables are tender. Mix flour with 1/2 cup of the milk making a smooth paste. Stir slowly into soup. Cook over low heat, stirring constantly until mixture bubbles and thickens. Cook 1 minute. Add remaining milk and wild rice. Cook, stirring occasionally, until heated through. Add cheese; stir until cheese melts.

6 servings

Puffy Rice Pretzels

TOPPING:

In large bowl, combine contents of hot roll mix box and yeast packet and mix well. Add water, Parmesan cheese, egg and margarine. Stir until dough pulls away from sides of bowl. Stir in wild rice.

Turn dough onto lightly floured surface. With floured hands, shape into a ball. Knead dough for 5 minutes. Sprinkle additional flour over surface as needed to reduce stickiness. Cover dough with large bowl, let rest 5 minutes.

Grease 2 large cookie sheets. Divide dough into 16 even pieces. Roll each into a 15-inch rope. Cross ends and bring to opposite side, forming a pretzel. Pinch ends to seal. Place 2 inches apart on a cookie sheet. Cover completely with towel and let rise in a warm place 30 minutes. Heat oven to 375°F. Beat egg and water and brush over pretzels. Sprinkle with additional Parmesan cheese. Bake 12 to 15 minutes, until golden brown.

16 pretzels

Wild Rice Fruit Salad

Combine ingredients except coconut in bowl. Sprinkle with coconut. Refrigerate (keeps well).

8-10 servings

Wild Beer Cheese Soup

In large saucepan, sauté onion in butter. Add flour, stirring until bubbly; gradually stir in milk and beer. Stir in remaining ingredients; heat through.

6-8 servings

Italian Tomato Wild Rice Stew

In large saucepan, brown beef, salt and pepper; drain. Stir in
garlic, spinach, pasta sauce, broth and honey; simmer 10 minutes.
Add butter and wild rice; heat through. Garnish with parsley and
cheese.

6-8 servings

Wild Rice & Pork Soup

In large saucepan, sauté pork and onion in oil. Stir in remaining ingredients except parsley; bring to boil. Reduce heat; simmer 20 minutes. Garnish with parsley.

6-8 servings

Wild Beef Pepper Wedges

In large skillet or wok, saute steak in oil. Stir in wild rice, dressing,
oranges and cilantro. Fill pepper wedges with wild rice mixture.
Garnish with cilantro.

8 servings

Fruited Pork & Wild Rice Salad

Dressing (whisk together; chill):

In a large bowl, toss salad ingredients, except spinach leaves. Add
dressing; toss. Serve on spinach leaves.

6 servings

Wild Rice Pinwheel Salad

Cut steak into 4 equal strips, season with salt and pepper. In large
skillet, saute steak in oil; set aside. In large bowl, combine spinach,
cheese and wild rice. Divide mixture into 4 equal portions and
press over beef; roll each portion of beef and slice forming 12
pinwheels, each about 1 inch thick. Place lettuce on plate; drizzle
with dressing. Top with pinwheels; garnish with tomatoes and
artichokes.

4 main servings or 12 starter salads.

Wild French 'n Chicken Salad

In large bowl, toss all ingredients, except chicken. Top with chicken.

4-6 servings

Amazing Minnesota Thai

In large skillet or wok, sauté pork, sweet potato and onion in oil. Add ginger, lime juice, coconut milk and wild rice; simmer until potato is tender. Stir in pea pods; garnish with basil.

4-6 servings

Cheesy Mexican Skillet

In a large skillet, brown beef, onion and mushrooms. Add garlic powder, chili powder, salt and pepper. Stir in sour cream, salsa, corn, wild rice and 1 cup cheese; heat through. Melt remaining cheese on top.

6 servings

Pork & Wild Rice Chutney Salad

Roxanne Chan, Albany, CA
2011 Wild Rice Recipe Contest Finalist

In medium skillet, saute pork in oil. In large bowl, lightly toss all ingredients.

6 servings

Saucy Southwestern Salad

Anne Lauer, Hugo, MN
2011 Wild Rice Recipe Contest Finalist

Dressing (whisk together):

In large bowl, toss salad ingredients. Add dressing; toss.

6 servings

Hawaiian Chicken Meatballs

Laura Speck, North Little Rock, AR
2011 Wild Rice Recipe Contest Finalist

Sauce (whisk together):

Preheat oven to 350°F. In large bowl, combine all ingredients, except sauce. Form into 1½" balls; place in 2 greased 9x13" pans. Pour sauce over meatballs. Cover with foil; bake 30 minutes. Turn meatballs. Cover; bake 30 minutes. Remove foil; bake 15 minutes.

Serve over bed of wild rice for entrée.

35-40 appetizers.

Cajun Wild & Dirty Rice

Sally Sibthorpe, Shelby Township, MI
2011 Wild Rice Recipe Contest Finalist

In large skillet, sauté livers in oil until no longer pink. Remove from skillet; mince, set aside. In same skillet, brown sausage. Add liver, onion, peppers, celery, and seasonings; heat through. Add broth, bay leaves, and spinach. Bring to a boil; simmer 5 minutes. Remove bay leaves. Add wild rice; heat through.

6 servings

Orange Beef

Deborah Puette, Lilburn, GA
2011 Wild Rice Recipe Contest Finalist

In large skillet, saute sirloin and orange zest in oil. Stir in onions,
garlic, and ginger; cook 2 minutes. In small bowl, mix tamari and
cornstarch; stir into skillet mixture slowly. Stir in orange juice and
remaining ingredients; heat through.

6 servings

Garden Patch Casserole

Denise Salisbury, Minnetonka, MN
2011 Wild Rice Recipe Contest Finalist

Sauce (whisk together):

Topping (optional; if baking):

In large skillet, brown chicken. Stir in vegetables and wild rice. Stir
in sauce; heat through.

If desired, place mixture in a 3-quart casserole; add topping. Bake at 350°F for 35 minutes.

12 servings

Zesty Wild Rice Salad

Angela Smith, Bluffton, SC
2012 Wild Rice Recipe Contest Finalist

Dressing (whisk together):

In large bowl, combine ingredients. Add dressing; toss.

6 servings

Wild Rice Taco Soup

Sue Hanson-Eggermont, Binford, ND
2026 Wild Rice Recipe Contest Finalist

In large saucepan, brown beef; drain excess fat. Stir in remaining ingredients (except garnish); heat through. Ladle into serving bowls; garnish.

8 servings

Chicken & Wild Rice Enchiladas

Angela Smith, Bluffton, SC
2012 Wild Rice Recipe Contest Finalist

Cheese Sauce (whisk until smooth), divided:

Preheat oven to 350°F. In large skillet, sauté onion and peppers in butter. In large bowl, combine onion mixture, beans, and corn. Add salt, pepper, taco seasoning, and salsa; mix well. Stir in chicken, wild rice, and Monterey Jack cheese; set aside. Coat bottom of two 9x13-inch pans with ½ cup cheese sauce each. Place ½ cup enchilada mixture on each tortilla; roll, place seam down in pans. Repeat with all tortillas; pour remaining cheese sauce over tortillas. Bake 25 minutes; remove from oven, top with Cheddar cheese. Bake 5 minutes; garnish.

8-12 servings

Wild Rice & Squash Chowder

In large saucepan, saute squash and onion in oil. Stir in curry
powder; cook 2 minutes. Stir in broth; simmer until squash is
tender, approximately 25 minutes. Remove from heat. Transfer to
blender; blend until smooth. Return to saucepan, stir in remaining
ingredients. Heat through; do not boil.

6-8 servings

BBQ Pork & Vegetable Soup

In large saucepan, saute onion and pork in oil. Stir in BBQ sauce to coat; add remaining ingredients. Bring to a boil; reduce heat, simmer 5-10 minutes.

6-8 servings

Wild Rice Dumpling Soup

Dumplings:

In large saucepan, brown beef. Stir in remaining soup ingredients; bring to a boil. Reduce heat; simmer. In small bowl, combine wild
rice, flour, baking powder, and cilantro. In small bowl, mix egg
and milk; combine with dry ingredients. Drop dumplings, one
rounded tbsp each, in simmering soup. Cover; cook 3 minutes.
Uncover; turn dumplings using fork. Cook 3 minutes. Spoon into
serving bowls; top with cheese.

6-8 servings

BBQ Pork Salad with Wild Rice Salsa

Salsa (mix together):

Dressing (whisk together):

In medium skillet, sauté pork in oil. On large platter, spread greens. Place pork over greens; spoon salsa on top. Drizzle with dressing.

6 servings

Asian Beef Salad

In large skillet, saute steak in oil. In large bowl, combine carrots, dressing, wild rice, snap peas, and peppers. On large platter, spread greens; layer with wild rice mixture. Top with steak, onions, and sesame seeds.

4-6 servings

Tropical Stuffed Pork Tenderloin

Preheat oven to 350°F. In large bowl, combine cheese, mango,
coconut, wild rice, and ¼ cup BBQ sauce; set aside. Slice pork roast
length-wise down the middle; do not cut through. Stuff pork roast
with wild rice mixture; place in 9x13” pan. Brush with remaining
BBQ sauce; bake 1 hour or until thermometer inserted in the
thickest portion of meat registers 155°-160°. Let rest 5 minutes
before slicing. Squeeze fresh lime over pork roast before serving.

6-8 servings

Wild Rice Beef & Spinach Skillet

In large skillet, brown beef with onion, mushrooms, and peppers.
Stir in tarragon, salt, and pepper. Stir in spinach, sour cream, and
wild rice; heat through. Stir in 1½ cups cheese until melted. Top
with remaining cheese.

8 servings

Wild Rice & Sausage Frittata

Anne Lauer, Hugo, MN
2012 Wild Rice Recipe Contest Winner

Preheat oven to 375°F. In ovenproof, non-stick 12” skillet, cook
onion in oil until softened; arrange vegetables over onion. Spread
wild rice and sausage evenly over vegetables; continue to cook.
In small bowl, beat eggs, half and half, and seasonings; pour over
skillet mixture. Do not stir; reduce heat. Cook until eggs begin to
set around edges; sprinkle cheese on top. In same skillet, bake
until set all the way through and top is golden (about 15 minutes).
Remove from oven; let rest 5 minutes. Run knife gently around
edges; carefully invert onto a large plate.

6 servings

Conquistadors

Margaret Bracher, Robertsdale, AL
2012 Wild Rice Recipe Contest Finalist

Preheat oven to 375°F. In large skillet, brown beef, onion, and red
pepper. Remove from heat; stir in remaining ingredients, except
phyllo shells. Stuff shells with mixture; place on baking sheet.
Bake 20 minutes.

15 appetizers

Elegant Italian Stuffed Flank Steak

Margaret Bracher, Robertsdale, AL
2012 Wild Rice Recipe Contest Finalist

Preheat oven to 350°F. In large skillet, brown sausage and onion;
drain. Stir in garlic powder, Italian seasoning, spinach, and 1½
cups wild rice; cool slightly. Stir in egg. Open steak like a book,
sprinkle with salt and pepper; spread evenly with sausage
mixture, leaving 1” border. Sprinkle evenly with cheese. Gently roll
steak lengthwise and tie with butcher’s twine. Place in greased
9x13 pan; bake 50 minutes. Remove from oven; let rest. Remove
twine; brush all sides with butter. Coat evenly with parsley. Slice
and serve on remaining wild rice.

6 servings

Springtime Wild Rice Soup

Mary Marlowe Leverette, Columbia, SC
2012 Wild Rice Recipe Contest Finalist

In large saucepan, saute onion and asparagus in butter. Stir in wild
rice, thyme, and pepper. Add broth; bring to a boil. Remove from
heat; puree soup in food processor. Return soup to saucepan;
bring to a boil. Stir in remaining ingredients.

4 servings

Hearty Heartland Succotash Salad

Roxanne Chan, Albany, CA
2012 Wild Rice Recipe Contest Finalist

Dressing (whisk together):

In medium skillet, sauté pork in oil. In large bowl, combine pork with remaining ingredients. Add dressing; toss.

6 servings

Curry Corn & Chicken Soup

Roxanne Chan, Albany, CA
2012 Wild Rice Recipe Contest Finalist

In large saucepan, brown chicken. Stir in onion, red pepper, curry, and crushed red pepper; cook 3 minutes. Stir in flour; cook 1 minute. Stir in broth and cream style corn; bring to a boil. Cover; simmer 5 minutes. Stir in corn, wild rice, and spinach; heat through. Stir in remaining ingredients; garnish.

6 servings

New England Wild Rice Salad Bowl

Lisa Keys, Kennett Square, PA
2026 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In small bowl, toss apples with lemon juice; set aside. In large bowl, toss wild rice, lettuce, arugula, and turkey. Using slotted spoon, transfer apples to wild rice mixture; reserve lemon juice for dressing. Add dressing; toss. Garnish.

4 servings

Quick & Spicy Pork Wild Rice Soup

Sally Sibthorpe, Shelby Township, MI
2012 Wild Rice Recipe Contest Finalist

Garnish:

In large saucepan, saute pork, chili powder, salt, garlic, and
onion in oil. Add remaining ingredients; bring to a boil. Simmer 5
minutes. Spoon into serving bowls; garnish.

Wild Rice Beef Stew with Red Wine

Sugiyarti Jorgenson, Kodiak, AK
2012 Wild Rice Recipe Contest Finalist

In plastic bag, combine salt, pepper, and flour. Add beef and shake
to coat. In large saucepan, brown beef in oil and 1 tbsp butter;
remove beef and set aside. In same saucepan, saute onion in
remaining butter. Stir in beef and remaining ingredients, except
cheese; cover, simmer 45 minutes. Discard bay leaf and thyme
sprigs. Adjust seasonings. Spoon into serving bowls; top with
cheese.

4-6 servings

Fresh'n Spicy Wild Rice Salad

Dressing (whisk together):

In large bowl, combine ingredients. Add dressing; toss.

4-6 servings

Wild Jambalaya

In small bowl, combine chicken and ½ tbsp Creole seasoning; work in seasoning well. In separate bowl, combine shrimp and remaining Creole seasoning. In large skillet, brown sausage; remove from heat, slice, and set aside. In same skillet, sauté onion, green pepper, and celery in oil. Stir in garlic, tomatoes, and sauces. Stir in chicken; cook 5 minutes. Stir in shrimp; cook 2 minutes. Add wild rice and broth; heat through until broth is absorbed. Salt and pepper to taste.

6-8 servings

Baked Wild Rice Casserole

Preheat oven to 350°F. In small skillet, saute onion and celery in butter until translucent. In 2-qt casserole, stir in onion mixture and remaining ingredients. Cover and bake 1.5-2 hours.

Kathy Imle: “What the cooks in our family like about this recipe is that you don't have to precook the rice. Also, it is very versatile. You can mix it up the day before. You can add more water or sherry if necessary or desired. You can bake it longer at a lower temperature. We serve it as a side dish with wild game in the fall. It's simple and basic, but it is our family's favorite.”

6-8 servings

Chicken Wild Rice Pizza

Preheat oven to 450°F. Buy or make pizza dough, roll dough into a 12" circle of even thickness (about 1/4"). For a crispier crust, bake crust for 4 minutes then remove from oven. Evenly spread alfredo sauce on dough. Sprinkle on 1/4 cup of each cheese. Layer remaining ingredients, except for cheese, over pizza. Top with remaining cheese, spreading to the edge of the crust. Bake 6–8 minutes or until golden brown.

2-4 servings

Hit the Road Wild Rice Burritos

Anne Lauer, Hugo, MN
2013 Wild Rice Recipe Contest Finalist

Garnish:

In large bowl, combine all ingredients, except tortillas. Cook tortilla on griddle, turning once, until puffed. Fill tortillas with 1/2 cup of filling. Fold the closest edge of the burrito over filling, fold in the sides, and roll to enclose. Garnish.

8 servings

Wild West Manoomin Pizza

Laurie Figone, Petaluma, CA
2013 Wild Rice Recipe Contest Finalist

Preheat oven to 400°F. In large bowl, mix wild rice, apricots, ground sirloin, seasonings, and oil; mix well with hands. Press mixture onto a greased 12” pizza pan; bake 15 minutes. In large skillet, cook sausage until deep golden brown on each side; set aside. In small bowl, blend sauces; spread over pizza. Top with peppers, sausage, and cheese. Bake 10 minutes.

8 servings

Tex-Mex Spinach, Chicken, & Wild Rice Casserole

Lauren Wyler, Dripping Springs, TX
2013 Wild Rice Recipe Contest Finalist

Preheat oven to 350°F. In large bowl, combine all ingredients except for 1 cup of cheese and garnish. Place mixture into greased 9x13" baking dish; top with remaining cheese. Bake 20 minutes; garnish.

6 servings

Thai Wild Rice & Chicken Soup

Julie DeMatteo, Clementon, NJ
2013 Wild Rice Recipe Contest Finalist

In large saucepan, saute chicken in oil. Stir in garlic, ginger, and curry paste; saute 30 seconds. Add broth and whisk until curry paste is dissolved. Stir in remaining ingredients except lime juice, basil, and mint; simmer 6 minutes. Stir in remaining ingredients.

8 servings

Santa Fe Chicken & Wild Rice Soup

Mary Shivers, Ada, OK
2013 Wild Rice Recipe Contest Finalist

Garnish:

In large saucepan, saute onion, garlic, and chicken in oil. Add remaining ingredients except cheese; bring to a boil. Simmer 15 minutes; spoon into bowls. Top with cheese; garnish.

8 servings

Mediterranean Wild Rice Salad

Gilda Lester, Millsboro, DE
2013 Wild Rice Recipe Contest Finalist

Dressing (whisk together):

In large bowl, combine ingredients except cheese. Add dressing; toss. Top with cheese.

6 servings

Raging Bourbon BBQ Beef & Wild Rice Salad

Mary Shivers, Ada, OK
2013 Wild Rice Recipe Contest Finalist

Marinade (whisk together):

Dressing (whisk together; chill):

Place steak in a large ziploc bag. Add marinade; shake to coat. Refrigerate 15 minutes; discard liquid. On small plate, combine flour and corn starch; coat steak. In large skillet, fry steak in oil until brown and crisp; set aside. In large bowl, combine remaining ingredients except sesame seeds; toss with dressing. Top with steak and sesame seeds.

4 servings

Spirited Wild Rice Sliders

Lisa Keys, Kennett Square, PA
2013 Wild Rice Recipe Contest Finalist

In large bowl, mix wild rice, meat, Apricots, onion, salt, and paprika; form into 12 small patties. Grill over medium heat; baste patties with half of the BBQ sauce; top with cheese. Serve on buns with remaining BBQ sauce.

4 servings

Zesty Wild Rice Skillet

Katie Schlick, St. Cloud, MN
2013 Wild Rice Recipe Contest Finalist

In small bowl, coat chicken with marinade. In large skillet, saute chicken in oil. Stir in remaining ingredients; heat through.

6 servings

Sweet ’n Spicy Pork & Plum Skillet

Roxanne Chan, Albany, CA
2013 Wild Rice Recipe Contest Finalist

In small bowl, coat pork with allspice, red pepper flakes, and garlic salt. In large skillet, stir-fry pork in oil. Stir in remaining ingredients except green onion; heat through. Top with green onion.

4 servings

Wild Rice Sour Cream Casserole

In large skillet, brown beef and onion. Stir in remaining ingredients; heat through.

6 servings

Wild Walleye Cakes

In large bowl, gently combine all ingredients except butter. Shape
into nine cakes. In large skillet, brown cakes in butter.

9 servings

Tangy Pork Wild Rice Salad

Dressing (whisk together; chill):

In large bowl, combine ingredients except avocado. Add dressing;
toss. Top with avocado.

6 servings

Sue's Wild Rice Stuffing

Preheat oven to 350°F. In medium skillet, brown sausage, drain; set aside. In small skillet, sauté onion and celery in butter until tender. In large bowl, combine all ingredients; mix thoroughly. Place in 2-qt casserole. Cover; bake 1 hour.

10-12 servings

Wild Rice Barron - Gunvalson

Preheat oven to 350°F. In large skillet brown beef; set aside. In small skillet, sauté mushrooms, celery, and onion in butter 5 to 10 minutes. In a large bowl, combine sour cream, soy sauce, salt, and pepper. Stir in wild rice, beef, vegetables, and almonds (reserving a few for garnish). Toss lightly. Place mixture in a lightly greased 3-quart casserole. Bake 1 hour, stirring several times during baking. Add more water if necessary. Season to taste. Garnish with reserved almonds and parsley.

10-12 servings

Wild Rice and Pork Chops

Preheat oven to 350°. In a large skillet, brown pork chops in oil over medium high heat, about 3-5 minutes per side. Remove chops from skillet, set aside. In large casserole, mix remaining ingredients. Place browned pork chops on top of wild rice mixture. Cover and bake approximately 2 hours.

6 servings

Creamy Chicken Florentine Wild Rice

Mary Shivers, Ada, OK
2014 Wild Rice Recipe Contest Finalist

In large skillet, season chicken with Italian seasoning and salt; cook in 2 tbsp oil. Remove chicken from skillet; set aside. In same skillet, sauté garlic in remaining oil. Stir in chicken and remaining ingredients; heat through.

6 servings

Steak, Wild Rice, & Black Bean Tacos

Sally Sibthorpe, Shelby Township, MI
2014 Wild Rice Recipe Contest Finalist

Season steak with 1 tsp chili powder and 1/2 tsp salt; let rest 15
minutes. In large skillet, heat wild rice, beans, salsa, remaining
chili powder and salt in 1 tbsp oil; set aside. In large skillet, cook
steak in remaining oil, turning once. Remove from heat; slice into
thin strips. Assemble by spooning meat and rice mixture into
warmed taco shells; layer with remaining ingredients.

8 Servings

Roasted Poblano Chicken Wild Rice

Areli Biggers, Hopkinton, MA
2014 Wild Rice Recipe Contest Finalist

In large skillet, saute onion and garlic in butter. Stir in remaining
ingredients; heat through.

4 servings

Cheesy Chicken & Corn Wild Rice Soup

Natalie Yarbrough, Edina, MN
2014 Wild Rice Recipe Contest Finalist

In large saucepan, sauté onion and mushrooms in oil. Stir in butter until melted. Add flour and garlic salt, stirring until bubbly; gradually whisk in stock. Stir in cream of chicken soup; bring to a boil. Stir in corn, peas, chicken, and wild rice. Reduce heat and cover; simmer 15 minutes. Add remaining ingredients, stirring until cheese melts.

6 servings

Pork Wild Rice Caesar Salad

Mary Shivers, Ada, OK
2014 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine ingredients except croutons. Add dressing; toss. Top with croutons.

8 servings

Chicken & Wild Rice Quesadillas

Deborah Puette, Lilburn, GA
2014 Wild Rice Recipe Contest Finalist

In large skillet, season chicken with Mexican seasoning; cook in oil. Add corn, spinach, red pepper, onion, garlic, and wild rice; heat through. Divide mixture on 4 tortillas, sprinkle with cheese; top with remaining tortillas. In another large skillet, cook each quesadilla 3-4 minutes on each side. Top with sour cream and salsa.

4 servings

Wild Chili Verde Soup

Mary Edwards, Ormond Beach, FL
2026 Wild Rice Recipe Contest Finalist

In large saucepan, brown pork in oil; cook through. Stir in onion, garlic, and enchilada seasoning, 3 minutes. Add stock and salsa; simmer 30 minutes. Add corn and wild rice; heat through. Ladle into serving bowls; garnish.

8 servings

Thai Orange Sesame Beef Wild Rice

Wai Leng Loke, Chicago, IL
2014 Wild Rice Recipe Contest Finalist

Sauce (whisk together):

In large skillet, brown beef. Stir in remaining ingredients; heat through. Stir in sauce, combine thoroughly.

10 servings

Presto Pueblo Paella

Roxanne Chan, Albany, CA
2014 Wild Rice Recipe Contest Finalist

In large skillet, cook chicken and onion in oil; stir in remaining ingredients except cheese and cilantro. Heat through; top with cheese and cilantro.

6 servings

Wild Rice Meatballs

Preheat oven to 450°F. In medium bowl, combine all ingredients; mix well. Shape into 1½" meatballs. Place on 15x10x1" pan.
Bake meatballs to an internal temperature of 160°F; use a meat thermometer inserted in center of meatball.

Makes 24 meatballs.

Nutty Wild Rice Dessert Topping

In medium bowl, combine all ingredients except ice cream. Allow flavors to blend. Serve over ice cream.

4-6 servings

Italian Basil Wild Rice Soup

In large saucepan, saute onion and garlic in oil. Add pork and beef; brown. Stir in remaining ingredients except cheese. Bring to a boil. Reduce heat and cover; simmer 15 minutes. Spoon into bowls; top with cheese.

6 servings.

Classic Creamy Wild Rice Ham Soup

In large saucepan, sauté onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Stir in wild rice, carrots, ham, almonds, and salt; simmer 5 minutes. Stir in half & half and sherry; heat through.

6 servings

Wild & Sweet Pork Salad

Dressing (whisk together; chill):

In medium skillet, cook pork in oil; cut in bite-size pieces. In large bowl, combine ingredients. Just before serving, add dressing; toss.

4-6 servings

Chophouse Wild Rice Salad

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss.

4 servings

Wild Pork & Broccoli Skillet

In large skillet, cook pork, onion, celery, and green pepper in oil. Stir in remaining ingredients except almonds; heat through. Top with almonds.

6 servings

Rennemo's Favorite Wild Rice Salad

Dressing (whisk together; chill):

In large bowl combine ingredients. Add dressing; toss.

10-12 servings

Wild Rice Barron - Skoe

10-12 servings

Wild Rice Chicken Chowder

Roxanne Chan, Albany, CA
2015 Wild Rice Recipe Contest Finalist

In large saucepan, brown chicken in oil. Add onion, celery, red pepper, and poultry seasoning; cook 3 minutes, stirring occasionally. Add flour, stirring until bubbly; gradually stir in broth. Stir in cream style corn, niblets corn, and half and half; cover and simmer 5 minutes. Stir in wild rice, spinach, zest, pepper, and salt; heat through. Adjust seasonings. Spoon into bowls; top with cheese.

4 servings.

Wild Rice & Beef Cheesy Soup

Linda Bonwill, Englewood, FL
2015 Wild Rice Recipe Contest Finalist

In large saucepan, sear beef in oil until brown on all sides. Add celery, onion, and garlic; cook 10 minutes, stirring occasionally. Sprinkle flour over top; stir and cook 5 minutes. Stir in balsamic vinegar, scraping bottom of pan. Stir in broth and peas; simmer 20 minutes, until thickened. Stir in parsley and cheese until cheese is melted. Spoon into bowls; top with wild rice.

6 servings

Chicken, Wild Rice, & Sweet Potato Salad

Anne Lauer, Hugo, MN
2015 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In small bowl, cover and microwave sweet potato on high until
tender; cool. In large bowl, combine chicken, wild rice, peas, yellow
pepper, pecans, onion, celery, cilantro, and jalapeno. Add dressing;
toss. Add sweet potato; toss gently. Garnish with shredded cheese.

6 servings.

Fruity Wild Rice Chicken Spinach Salad

Nadine Mesch, Mount Healthy, OH
2015 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine wild rice, spinach, bacon, basil, and mint. Top
with remaining ingredients. Add dressing; gently toss.

6 servings.

Hot Cheesy Spinach Rice Spread

Mary Leverette, Columbia, SC
2015 Wild Rice Recipe Contest Finalist

In medium bowl, beat together cream cheese, garlic, and nutmeg until light and fluffy. Stir in spinach and wild rice. Lightly spray shallow microwave safe dish and spread rice mixture evenly; top with cheese. Microwave on medium-high for 4 minutes until cheese is bubbly. Serve hot with hearty crackers or pita chips.

6-8 servings

Wild Rice North Woods Nachos

Jeanne Holt, Mendota Heights, MN
2015 Wild Rice Recipe Contest Finalist

In large skillet, brown chicken in oil. Stir in taco seasoning, salsa, water, corn, and wild rice; bring to boil. Reduce heat; cover and simmer 5 minutes, stirring once. Uncover; cook and stir until excess liquid evaporates. Stir in half the bacon. Place tortilla chips on serving platter. Layer with 1½ cups cheese and wild rice. Top with remaining cheese, tomato, bacon, green onion, sour cream, and jalapeno.

Preparation option: assemble nachos in individual tortilla scoops.

6 servings.

Wild Bacon-Bleu Stuffed Filet Mignon

Sharon Holland, St. Louis Park, MN
2015 Wild Rice Recipe Contest Finalist

Preheat oven to 400ºF. In large skillet, sear steaks in oil, 5 minutes each side; cool. In skillet, fry bacon. Stir in wild rice, mushrooms, spinach, and garlic; coat with drippings. Stir in sherry; cook until nearly evaporated. Cool slightly. Stir in seasonings and bleu cheese. Cut deep "X" into filets, lift corners and snip to make flap; stuff with mixture, top with parmesan; roast 20-30 minutes.

4 servings.

Wild Rice Confetti Medley

Kay Botko, Eden Prairie, MN
2015 Wild Rice Recipe Contest Finalist

In a large skillet, brown beef, onion, and peppers in oil. Mix in remaining ingredients, except ¼ cup parsley. Heat through until liquid is absorbed. Garnish with remaining parsley.

8 servings.

Chicken Wild Rice Potpourri

Kay Watson, Plymouth, MN
2015 Wild Rice Recipe Contest Finalist

In small saucepan, bring vinegar and syrup to a boil. Simmer 5 minutes; set aside. In a large skillet, stir fry remaining ingredients except blueberries, heat through. Stir in syrup mixture; mix well.Gently stir in blueberries.

6 servings.

Cheesy Loaded Wild Rice Roulade

Tiffany Aaron, Quitman, AR
2015 Wild Rice Recipe Contest Finalist

Preheat oven to 350ºF. In large bowl, combine beef, sausage, wild rice, egg, oats, salt, and pepper; set aside. In large skillet, sauté onion, green pepper, mushrooms, and garlic in oil; set aside. Press meat on a 12x18-inch sheet of lightly sprayed foil; short side facing you. Top with cheese and vegetable mixture, leaving a ½" along sides and short edge opposite you. Starting with short side closest to you, lift foil to gently roll meat. Pinch edges and ends to seal. Wrap tightly in foil; place on baking sheet. Bake 30 minutes; remove and unwrap. Brush with barbeque sauce. Bake 20-30 minutes until internal temperature is 160ºF.

6 servings

Chicken with Wild Rice

Preheat oven to 325°F. In large bowl, combine dry onion soup mix, wild rice, soup, milk, and water. Layer wild rice mixture in 9x13 baking pan. Place breast strips over mixture. Cover with foil; bake for 1½ hours. Remove foil; bake 25-35 minutes. Check periodically; add water or milk for added moisture if needed.

6-8 servings

Greek Chicken & Wild Rice Tabbouleh

Mary Leverette, Columbia, SC
2016 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss.

4 servings

Green Garden Wild Rice Frittata

Mary Kay LaBrie, Clermont, FL
2016 Wild Rice Recipe Contest Finalist

In medium bowl, whisk eggs, egg whites, parsley, chives, salt, and pepper. In ovenproof, non-stick 12-inch skillet, cook mushrooms and onion in oil until softened. Stir in spinach, wild rice, and soy sauce. Pour egg mixture over top. Lightly tent with foil; cook over medium heat 5 minutes, until center sets. Top with cheese; broil 3 minutes until cheese begins to bubble. Let rest 5 minutes, lightly tented. Top with bacon and hot sauce.

6 servings

Italian Wild Rice Quesadillas

Jeanne Holt, Mendota Heights, MN
2016 Wild Rice Recipe Contest Finalist

In medium bowl, stir first 4 ingredients until mixed. Stir in spinach, wild rice, and 2/3 cup shredded cheese. Top 4 tortillas with wild rice mixture; spread evenly to within 1/4" of edges. Top with chicken and prosciutto. Sprinkle with remaining shredded cheese; top with remaining tortillas. Heat large, non-stick skillet over medium heat; brush with oil. Place quesadillas in skillet; brush tops with oil. Cook 4 minutes on each side until heated through. Keep warm in a 200°F oven. Cut into wedges. Serve with marinara.

4 servings

Wild Rice Asparagus & Chicken

Preheat oven to 350°F. Into greased 9x13 baking dish spread rice. Add broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. In separate bowl, mix together onions, bacon, and cream of mushroom soup; pour over top of mixture. Bake, uncovered for 1 hour. Remove from oven. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 20 minutes longer or until asparagus is tender.

6 servings

Sorrento Wild Rice & Chicken Salad

Mary Shivers, Ada, OK
2016 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine first 9 ingredients. Add dressing; gently toss. Top with onion, pepperoncini, and croutons.

6 servings

Summer Grilled Steak, Wild Rice, & Veggie Bowl

Terri Crandall, Gardnerville, NV
2016 Wild Rice Recipe Contest Finalist

Salad:

Dressing (whisk together; chill):

Brush steak with teriyaki sauce; rub with garlic, salt, and pepper. Grill to internal temperature of 145°F; thinly slice. In large bowl, combine salad ingredients except sour cream. Add dressing; gently toss. Top with steak. Garnish with sour cream.

8 servings

Tuscan Beefeater's Wild Rice Salad

Gilda Lester, Millsboro, DE
2016 Wild Rice Recipe Contest Finalist

Salad:

Brush steak with oil; sprinkle with salt, pepper, and red pepper flakes. Grill to internal temperature of 145°F; thinly slice. In large bowl, toss all salad ingredients, reserving 2 oz of blue cheese. Top with steak and remaining blue cheese.

4 servings

Wild Creole Gumbo Skillet

Rachel Ruiz, Fort Walton Beach, FL
2016 Wild Rice Recipe Contest Finalist

In large skillet, cook chicken in oil. Add sausage, onion, and garlic; cook until onion is softened. Add tomato and peppers; cook until heated through. Reduce heat to low; stir in shrimp, wild rice, and seasonings; heat through. Salt and pepper to taste.

6 servings

Wild Rice Risotto Bolognese

Roxanne Chan, Albany, CA
2016 Wild Rice Recipe Contest Finalist

In large skillet, brown beef, onion, carrot, and celery in oil. Add couscous, broth, spinach, and Italian seasoning. Cook uncovered 10 minutes, until couscous is tender. Stir in wild rice, tomato, and pepper. Top with cheese.

6 servings

Wild Italian Sausage Soup

In large saucepan, cook sausage over medium heat until browned; drain, remove from pan and set aside. In same pan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in broth, tomato, and tomato paste. Return sausage to pan; bring to a boil. Reduce heat; simmer uncovered 20 minutes. Stir in peas, salt, pepper, and wild rice; heat through.

6-8 servings.

Cheeseburger Wild Rice Soup

In large saucepan, combine first seven ingredients, cook until beef is browned. Add broth and salt; bring to a boil. Reduce heat and add 2 cups milk; heat through. Combine remaining milk and flour until smooth; gradually stir into soup. Add wild rice; bring to a boil. Cook and stir 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Top with bacon just before serving.

6-8 servings

Cajun Chicken & Wild Rice Soup

In large saucepan, cook chicken, onion, and celery in oil. Add garlic; cook 1 minute. Stir in tomato, orange juice, cilantro, seasonings, and broth; bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Stir in wild rice and beans; heat through. Season to taste.

8 servings

Wild Pork Skillet

In small bowl, combine 1 tsp salt, 1 tsp cumin, ¼ tsp pepper, and cayenne pepper. Coat pork with 1½ tsp canola oil and seasoning mixture. In large skillet, saute onion and jalapeno in remaining oil until tender. Add pork; cook to internal temperature of 145°F. Sprinkle in remaining salt, cumin, and pepper. Add corn and garlic; cook 1 minute. Stir in wild rice; heat through. Remove from heat; stir in cilantro, zest, and lime juice.

6-8 servings.

Roasted Chicken with Cherry & Almond Wild Rice

Preheat oven to 400°F. In large bowl, combine first five ingredients; mix well. Add chicken, salt, and rosemary leaves; toss to coat. Stir in cherries; place mixture in roasting pan. Bake 45 minutes, until chicken has reached an internal temperature of 165°F; baste as needed. Reserve pan juices. In large skillet, saute onion in butter until caramelized. Add tomato; saute 2-3 minutes. Add wild rice, cherries, almonds, amaretto, and salt; toss. Place on a platter; top with chicken. Pour reserved juices on top; garnish with rosemary sprigs.

4 servings.

Wild Rice Hotdish

Preheat oven to 350°F. In large skillet, brown beef and onion. Stir in remaining ingredients; heat through. Place mixture in a 3-quart casserole. Bake 30 minutes.

6 Servings

1,2,3 Easy Wild Rice Summer Salad

Areli Biggers, El Paso, TX
2017 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss.

6 servings

Berry Best Pork & Wild Rice Salad

Shannon Kohn, Simpsonville, SC
2017 Wild Rice Recipe Contest Finalist

Dressing (blend in food processor or whisk together):

In large bowl, combine ingredients. Add dressing; toss.

4 servings

Midwestern Minestrone Salad

Roxanne Chan, Albany, CA
2017 Wild Rice Recipe Contest Finalist

In large bowl, combine ingredients. Add dressing; toss.

6 servings

Where the Wild Things Are Dessert

Pam Correll, Brockport, PA
2017 Wild Rice Recipe Contest Finalist

In large saucepan, combine wild rice, coconut milk, maple syrup, and canola spread. Bring to a boil over medium heat, stirring constantly; reduce heat. Simmer 15-20 minutes until wild rice absorbs liquid; stirring frequently. Remove from heat. Stir in cream cheese, vanilla, and nutmeg; cool completely. In four clear, small custard cups, layer wild rice mixture, 1 cup blueberries, and whipped cream. Garnish with remaining blueberries and mint leaves.

4 servings

Wild Rice & Salsa Verde Chicken Soup

Sharyn LaPointe Hill, Las Cruces, NM
2017 Wild Rice Recipe Contest Finalist

In large saucepan, sauté onion, garlic, peppers, and tomatillos in oil, 3-4 minutes. Add broth, chicken, Mexicorn, cumin, oregano, lime juice, salt, and pepper; bring to a boil. Reduce heat; add rice and cheese, stirring until cheese melts. Stir in cilantro. Serve immediately.

6 servings

Wild Rice Chicken Cheesesteak Soup

Shannon Kohn, Simpsonville, SC
2017 Wild Rice Recipe Contest Finalist

In large saucepan, sauté chicken, peppers, onion and garlic in oil until chicken is cooked through. Add broth and salt; bring to a boil. Reduce heat; whisk in cream cheese. Gradually stir in shredded cheese until melted. Add wild rice and mushrooms; heat through.

6-8 servings

Vegetable Beef & Wild Rice Soup

In large saucepan, combine first 5 ingredients; cook until beef is browned. Add remaining ingredients; heat through.

10 servings

Wild Paella Soup

In large saucepan, cook chicken, onion, and red pepper in oil. Add remaining ingredients except cheese and cilantro; heat through. Spoon into bowls; top with cheese and cilantro.

8-10 servings

Wild Rice Veggie Burger

Areli Biggers, El Paso, TX
2017 Wild Rice Recipe Contest Finalist

Toppings:

Avocado Mixture (combine; set aside):

In food processor, place all ingredients (reserve 4 tbsp oil and buns); pulse until well combined. Add breadcrumbs if too moist. Make 4 burgers 1-inch thick; let rest. In large skillet, heat remaining canola oil on medium-high; cook burgers 4-5 minutes on each side until crisp. Remove from heat; add cheese. Spread avocado mixture on bottom buns; top with burgers and remaining toppings.

4 servings

Wild Risotto with Chicken Meatballs

Natalie Yarbrough, Minnetonka, MN
2017 Wild Rice Recipe Contest Finalist

In large skillet, cook mushrooms and meatballs in oil, 3-5 minutes. Add cream and cauliflower medley; simmer 5-7 minutes. Stir in remaining ingredients except parsley, cook 5 minutes. Remove from heat; sprinkle with parsley.

4 servings

Zesty Zaatar Pork Chop Skillet

Roxanne Chan, Albany, CA
2017 Wild Rice Recipe Contest Finalist

In small bowl, coat pork with seasonings. In large skillet, stir fry pork in oil. Stir in remaining ingredients; heat through. Garnish with sesame seeds.

4 servings

Wild Rice & Edamame Salad

In large bowl, combine ingredients. Add dressing; toss.

6 servings

Alfredo Cheesy Beef Skillet

In large skillet, brown beef, onion, zucchini, and peppers in oil. Mix in remaining ingredients except croutons; heat through. Top with croutons.

8 servings

Short Ribs & Wild Rice Spaetzle

In Dutch oven, heat canola oil on high; sear ribs 5 minutes per side. Reserving drippings, remove ribs from pan; set aside. In same pan, add remaining ingredients except stock. Bring to a boil. Add ribs; reduce heat. Simmer covered 4-6 hours; turn ribs every hour. Reserving liquid, remove ribs; place on baking sheet. Broil 5 minutes each side. Cool slightly; shred and set aside. Strain liquid, discarding solids. In large stock pot, place strained liquid and beef stock; bring to a boil. Over medium heat, cook liquid 30-45 minutes, stirring occasionally, until sauce is ¼ its original volume; set aside.

In a large saucepan, bring 4 cups water to a boil. Add 2 cups cooked wild rice; simmer 30 minutes (wild rice will double and become very soft). Drain; cool and puree in food processor. Add eggs; blend thoroughly. Add flour to form dough. Bring stock pot of water to rolling boil; add salt. Drop dough through spaetzle maker or press through large holes in a colander into boiling water. Return to boil; cook 1 minute. Scoop spaetzle out of water; place in single layer on baking sheet. Mix with remaining wild rice; place mixture on serving plates. Top with beef; spoon sauce on top.

8 servings

Gourmet Burgers

In large bowl, combine ingredients well. Shape into 5 patties; broil, grill or panfry.

VARIATIONS: Add chopped onion, shredded cheese, parsley, basil, garlic or seasoned salt. Can be used for meatballs or meatloaf. For convenience, double or triple the recipe and freeze extra patties.

5 servings

Wild Rice Mock Crab Salad

In large bowl, combine first 4 ingredients. Add dressing; gently toss.

6 servings

Wild Rice Casserole

Preheat oven to 350°F. In large skillet, brown beef, sausage, onion, and celery. Stir in remaining ingredients; heat through. Place mixture in a 3-quart casserole. Bake 45 minutes.

6 servings

Wild Rice Chili

Carolyn Blakemore, Fairmont, WV
2018 Wild Rice Recipe Contest Finalist

In large saucepan, brown beef and sausage in oil; drain. Add remaining ingredients; cook 30 minutes to thicken.

8 servings

Creamy Tortellini & Wild Rice Italian Soup

RaChelle Hubsmith, North Logan, UT
2018 Wild Rice Recipe Contest Finalist

In large saucepan, sauté onion, celery, carrots, and garlic in oil until soft. Add flour, stirring until bubbly; gradually stir in broth. Simmer 6 minutes. Stir in remaining ingredients except cheese; simmer until tortellini is fully cooked. Sprinkle with cheese; serve immediately.

6 servings

King Ranch-Style Chicken Salad

Marybeth Mank, Mesquite, TX
2018 Wild Rice Recipe Contest Finalist

In large bowl, combine ingredients except garnish. Add dressing; toss. Garnish.

8-10 servings

Moo Shu Chicken Wild Rice Skillet

RaChelle Hubsmith, North Logan, UT
2018 Wild Rice Recipe Contest Finalist

In large skillet, sauté onion, broccoli, and mushrooms in oil, 2 minutes. Add coleslaw, hoisin and soy sauces; cook until soft. Add garlic and bamboo shoots; cook 1 minute. Add wild rice, chicken, salt, and pepper; heat through. (Option: serve in tortillas.)

8-10 servings

Mexican Wild Rice Salad

Emily Falke, Santa Barbara, CA
2018 Wild Rice Recipe Contest Finalist

Sprinkle chicken with cumin, chili powder, and oregano. In large skillet, sauté chicken in oil until golden brown; cool. In large bowl, shred chicken and combine with remaining ingredients. Add dressing; toss. (Spring roll option: wrap ingredients equally in rice paper wrappers and use dressing for dipping.)

6-8 servings

Mexican Elote Wild Rice

Sharyn LaPointe Hill, Las Cruces, NM
2018 Wild Rice Recipe Contest Finalist

In large skillet, sauté corn, onion, jalapeno, garlic, and seasonings in oil, 6-7 minutes. Remove from heat; transfer to large bowl. Stir in remaining ingredients.

6 servings

Chicken Thai Wild Rice with Peanut Sauce

Natalie Yarbrough, Minnetonka, MN
2018 Wild Rice Recipe Contest Finalist

In large skillet, sauté chicken, carrots, zucchini, and red pepper in oil until chicken is cooked through. Add wild rice and peanut sauce; heat through. Top with green onion.

4 servings

Chicken Gone Wild

Sharon Holland, St. Louis Park, MN
2018 Wild Rice Recipe Contest Finalist

Preheat oven to 325F. In medium skillet, sauté onion, celery, and fresh mushrooms in oil until soft. Stir in wild rice and chopped bacon; set aside. Spoon 1/3 cup of wild rice mixture on each chicken breast. Roll up, spiral with 1 strip of bacon, and secure with toothpicks; set aside. Prepare 9x13" pan with canola spray and layer corned beef, cheese, and chicken. In medium bowl, combine sour cream, soup, broth, and canned mushrooms; pour over chicken. Bake covered, 2½ hours. Periodically spoon sauce over chicken. Remove cover for last ½ hour of baking.

4 servings

Tuscan Ham & Wild Rice Gratin

Debbie Reid, Clearwater, FL
2018 Wild Rice Recipe Contest Finalist

In large oven-proof skillet, lightly brown ham in oil. Add garlic, scallions, tomatoes, olives, capers, wild rice, lemon juice, lemon zest, black pepper, and broccoli; heat through. Stir in ½ cup cheese. Top with gratin; broil 1 minute to lightly brown.

4-6 servings

Wild Italian Beef Skillet

Roxanne Chan, Albany, CA
2018 Wild Rice Recipe Contest Finalist

In large skillet, brown beef, onion, and squash in oil. Add tomatoes, spinach, wild rice, cream, capers, and currants; heat through. Stir in vinegar, parsley, basil, pepper, salt, and ½ cup cheese. Just before serving, sprinkle with remaining cheese.

4 servings

Flank Steak Napoleon with Wild Rice

Tim Fligg, Gilberts, IL
2018 Wild Rice Recipe Contest Finalist

Place steak in marinade bag; coat, set aside. In large skillet, sauté basil, mint, corn, peas, lemon zest, lemon juice, and 2 tbsp garlic in 3 tbsp oil, 5 minutes; add salt and pepper. Add chardonnay (except reserve), cheese, and wild rice; mix thoroughly and set aside. In medium skillet, sauté carrots and remaining garlic in remaining oil, 5 minutes. Deglaze pan with 2 tbsp chardonnay; set aside. Grill steak; rest 3 minutes, thinly slice. Toss arugula with dressing; set aside. In small bowl, combine balsamic glaze and vinaigrette; set aside. Place a mini springform pan with bottom removed (or other 4-6" open-ended cylinder) on serving plate. In cylinder, pack 1/4 of wild rice mixture and layer with 1/4 of the carrots, steak, and arugula; carefully remove the cylinder. Drizzle plate with 1 tbsp glaze mixture. Repeat 4 times.

4 servings

Teriyaki Wild Rice Salad

In large bowl, combine ingredients. Add dressing just before serving; toss.

6-8 servings.

Wild Rachel Reuben Skillet

In large skillet, sauté green pepper and onion in oil until tender. Add corned beef and chicken; cook until lightly browned. Stir in bacon, sauerkraut, and wild rice. Stir in remaining ingredients; heat through.

8 servings

Wild Rice Soup

In large saucepan, sauté onion in butter. Add flour stirring until bubbly; gradually stir in broth. Stir in wild rice, chicken, carrots, almonds and salt; simmer 5 minutes. Stir in half and half and sherry; heat through.

6 servings

Smoky Wild Rice Zuppa Toscana

Mary Shivers, Ada, OK
2019 Wild Rice Recipe Contest Finalist

In large saucepan, cook bacon until crispy; chop and set aside. In same saucepan, cook pork, onion, and bell pepper. Add garlic; cook 2 minutes. Drain. Add broth, paprika, salt, and pepper; bring to boil. Add remaining ingredients; heat through. Garnish.

8 servings

Wild Rice Pork & Beef Ramen Soup

Jeanne Holt, Mendota Heights, MN
2019 Wild Rice Recipe Contest Finalist

In large skillet, stir-fry pork and beef in oil; set aside. In large saucepan, combine next 5 ingredients; bring to boil. Cover; simmer 10 minutes. Remove ginger. Add pork, beef, and remaining ingredients; cook until noodles are tender. Garnish.

4 servings

Wild Rice Green Chile Chicken Soup

Teresa Cardin, Stephenville, TX
2019 Wild Rice Recipe Contest Finalist

In large saucepan, sauté celery, carrots, and onion in oil. Stir in garlic and zucchini; cook until softened. Add green chiles, seasonings, and chicken broth; bring to boil. Cover; simmer 15-20 minutes. Stir in wild rice and lime juice. Divide chicken in 6 bowls; top with cheese. Ladle soup into bowls; garnish.

6 servings

Wildly Popular Crunchy Asian Slaw

Mary Shivers, Ada, OK
2019 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large skillet, toss almonds and sesame seeds in 2 tsp oil. Lightly brown; cool on paper towels. In same skillet, toss ramen in 2 tsp oil. Lightly brown; cool on paper towels. In large bowl, combine remaining ingredients; cover and refrigerate. Just before serving, add almond mixture, ramen, and dressing; toss to coat.

8 servings

Wild Rice Chicken, Pear & Havarti Salad

Kim Van Dunk, Madison Heights, VA
2019 Wild Rice Recipe Contest Finalist

In large bowl, combine ingredients. Add half of dressing just before serving; toss. Serve with remaining dressing on the side.

6 servings

Wild-Style Greek Salad

Steve Lauer, Stillwater, MN
2019 Wild Rice Recipe Contest Finalist

In large bowl, combine ingredients. Add dressing; toss.

6 servings

Warm Wild Steak & Shiitake Salad

Roxanne Chan, Albany, CA
2019 Wild Rice Recipe Contest Finalist

In large skillet, sauté first 4 ingredients in oil until mushrooms are tender. Stir in vinegar and soy sauce; keep warm. In large bowl, toss remaining ingredients with mushrooms.

6 servings

Wild Egg Roll in a Bowl

Natalie Yarbrough, Minnetonka, MN
2019 Wild Rice Recipe Contest Finalist

In large skillet, sauté onion in oil. Add garlic, ginger, and pork; brown. Add remaining ingredients; heat through. Garnish.

6 servings

Chicken & Wild Rice Pot Pie Skillet

Debbie Reid, Clearwater, FL
2019 Wild Rice Recipe Contest Finalist

In large skillet, stir-fry first 4 ingredients, ¾ tsp salt, and ¾ tsp pepper in oil until chicken is done. Remove from skillet; set aside. In same skillet, whisk stock and flour; bring to boil. Whisk in cream, then cheese. Add remaining salt and pepper, chicken mixture, wild rice, and peas; heat through. Top with crispy onions.

4 servings

Mexican Pork & Cherry Skillet Mole

Roxanne Chan, Albany, CA
2019 Wild Rice Recipe Contest Finalist

In large skillet, stir-fry pork and seasonings in oil. Add next 8 ingredients; heat through. In small bowl, mix garnish; top.

4 servings

Southeast Asian Wild Rice Pork Bowl

Donna Scarano, East Hanover, NJ
2019 Wild Rice Recipe Contest Finalist

In large skillet, sauté first 4 ingredients in 2 tbsp oil until softened; reduce heat. Add coconut milk, cream cheese, soy sauce, water, syrup, and coriander; stir to combine; set aside. In same skillet, cook pork in 3 tbsp oil until brown; add cream cheese mixture. Stir in peas and Sriracha. Reduce heat; cook until pork is done. Stir in wild rice and lime juice; top with peanuts.

8 servings

Wild Chicken Fiesta

Cyndi Winsor, Duluth, GA
2019 Wild Rice Recipe Contest Finalist

Preheat oven to 350F. In large skillet, sauté onion, bell pepper, and zucchini in butter until tender; set aside. In large bowl, combine chicken, beans, wild rice, tomatoes, 1/3 cup cheese, and veggies. In small bowl, mix yogurt, cream cheese, and seasonings. Add to chicken mixture; combine. Prepare 9x13" pan with cooking spray. Transfer mixture to pan; spread evenly. Top with remaining cheese; bake 20 minutes. Garnish.

8 servings

Wild Rice Andouille Cheeseburgers with Jazzy Gouda Mayoli

Chera Little, Cedar Creek, TX
2019 Wild Rice Recipe Contest Finalist

Mayoli:

Mayoli. In food processor, add first 5 ingredients and 1 dash hot sauce; process until smooth. Adjust hot sauce. Scrape down the sides. Add Gouda; process 4 pulses. In medium bowl, combine remaining ingredients and cream cheese mixture; set aside.

Burgers. In large bowl, combine first 8 ingredients and 2 tsp creole seasoning. Form 4 patties; sprinkle with remaining creole seasoning and pepper. In large skillet, fry patties in oil 5 minutes on each side or until desired temperature; set aside. Toast each bun; spread mayoli on both halves. On bottom buns, layer lettuce, tomato, patty, onion, okra, bacon, and top buns.

4 servings

Wild Company Chicken

Preheat oven to 350°F. In large skillet, brown chicken with salt and pepper in 2 tbsp butter. Remove chicken, reserving drippings. In same skillet, add remaining butter, soup, wine or broth, chestnuts, mushrooms, green pepper, and thyme to reserved drippings; whisk till smooth. Bring to a boil; stirring occasionally. In 9x13 baking pan, layer wild rice, chicken, and sauce. Cover with foil; bake 25 minutes. Remove foil; bake 25-35 minutes.

Note: May be assembled the night before and refrigerated prior to baking. May want to double sauce if preparing the night before, pouring half the sauce on the night before and topping with remaining sauce just prior to baking.

8 servings

Chicken Grape Wild Rice Salad

In large bowl, toss salad ingredients, except grapes and cashews. Add dressing; toss. Just before serving, fold in grapes and cashews.

10 servings

Thai Wild Rice Coconut Chicken Soup

Nancy Judd, Alpine, UT
2020 Wild Rice Recipe Contest Finalist

In large saucepan, sauté first 5 ingredients in butter and oils until tender; stir often so garlic doesn't burn. Add broth, coconut milk, curry paste, peanut butter, fish sauce, soy sauce, brown sugar, lime zest, cayenne pepper, and chicken; stir well. Simmer 10-15 minutes; remove from heat. Stir in lime juice, spinach, and cilantro; let spinach wilt. Place wild rice in 6 bowls; ladle soup on top. Garnish.

6 servings

Meat Lovers Bouillabaisse

Roxanne Chan, Albany, CA
2020 Wild Rice Recipe Contest Finalist

In large saucepan, sauté first 7 ingredients in oil for 3 minutes. Stir in juice, broth, wine, and herbs; bring to a boil. Simmer 5 minutes. Add remaining ingredients; heat through. Garnish.

6 servings

Cancun Crema Wild Rice Chowder

Sharyn LaPointe Hill, Las Cruces, NM
2020 Wild Rice Recipe Contest Finalist

In large saucepan, sauté onion and poblanos in oil until tender. Stir in garlic; cook 1 minute longer. Add broth, milk, chicken, corn, cumin, oregano, lime juice, salt, pepper, and cilantro; bring to boil. Add remaining ingredients; simmer. Stir until cheese melts; serve immediately. Garnish.

6 servings

Cinnamon Sugar Chips with Wild Rice Cherry Salsa

Natalie Yarbrough, Minnetonka, MN
2020 Wild Rice Recipe Contest Finalist

Preheat oven to 350F. Spray baking sheet. In small bowl, combine cinnamon and sugar. Brush tortillas with butter, sprinkle with sugar mixture; cut each into 8 triangles. Place on baking sheet; bake 8-10 minutes. In large bowl, mix remaining ingredients; chill 30 minutes. To serve, top chips with salsa. Also good as a dessert.

6 servings

Wild Rice & Pork Wontons

Chelsea Madren, Fullerton, CA
2020 Wild Rice Recipe Contest Finalist

In large bowl, combine first 11 ingredients; cover and refrigerate 2 hours. Preheat deep fryer to 375F. Place wonton wrapper on flat surface. Lightly wet edges of wrapper with water. Place 1 tsp of rice mixture into center; fold in half to form triangle. Press edges together to seal; repeat with remaining filling. In batches of 10, fry wontons until golden brown; drain on paper towel. Serve immediately with dipping sauce.

8 servings

Warm Wild Rice & Chicken Banh Mi Salad

Lisa Keys, Kennett Square, PA
2020 Wild Rice Recipe Contest Finalist

In large bowl, toss chicken with garlic and 2 tbsp dressing; marinate 15 minutes. Spray large skillet. Add chicken and marinade; cook through. In large bowl, combine chicken and remaining ingredients with remaining dressing; toss. Garnish.

4 servings

Vegan Maple Tahini Wild Rice Salad

Kayla Capper, Ojai, CA
2020 Wild Rice Recipe Contest Finalist

Dressing (whisk together):

In large skillet, sauté onion, broccoli, salt, and pepper in oil until tender; stirring occasionally. In large bowl, combine remaining ingredients with onion/broccoli mixture. Add dressing; toss. Garnish.

4-6 servings

Wild Rice Spinach Radicchio Salad

Emily Falke, Santa Barbara, CA
2020 Wild Rice Recipe Contest Finalist

In large bowl, combine ingredients. Add dressing; toss.

4 servings

Wild Rice & Pork Salad Gribiche

Roxanne Chan, Albany, CA
2020 Wild Rice Recipe Contest Finalist

In large bowl, combine ingredients. Add dressing; toss. Garnish.

6 servings

Wild Rice 'N Roasted Asparagus

Barb Estabrook, Appleton, WI
2020 Wild Rice Recipe Contest Finalist

Preheat oven to 425F. Spray edged baking sheet. In large bowl, toss next 7 ingredients. Spread mixture on baking sheet; set lemon cut side down. Roast 10-12 minutes until asparagus is tender, turning halfway through. Melt butter and stir in thyme; set aside. In large bowl, combine wild rice and asparagus mixture. Squeeze 1 tsp juice from roasted lemon into butter; drizzle over rice mixture. Toss.

4 servings

Wild Rice Steak & Cheddar Pies

Veronica Callaghan, Glastonbury, CT
2020 Wild Rice Recipe Contest Finalist

Preheat oven to 400F. On lightly floured surface, roll out pastry to smooth. Cut 12 circles using 5" round cutter; cut 12 circles using 2" round cutter. Press larger circles into 12-cup muffin pan; place in refrigerator. In large skillet, sauté shallot, carrot, celery, salt, and pepper in oil until tender. Add steak; brown. Stir in broth, tomato paste, Worcestershire sauce, and cornstarch; cook until slightly thickened. Stir in wild rice; cook 2 minutes. Evenly divide rice mixture into muffin cups; top each with cheese. Place 2" pastry on top; bake 20-25 minutes until pastry is golden. Remove from tin; garnish. Serve immediately.

12 servings

Pork & Beef Wild Rice Hawaiian Sliders

Chera Little, Cedar Creek, TX
2020 Wild Rice Recipe Contest Finalist

Aioli (blend; set aside):

Slaw (stir together):

Pulsate steak and pork in food processor until ground. Add next 9 ingredients; pulsate a few times. Form into 6 bun-size patties. In large skillet, heat oil. Cook patties 5 minutes each side or until desired temperature. During last few minutes, add cheese. Remove to rest. In same skillet, cook ham 1 minute per side. Evenly spread remaining aioli on bottom buns; add patties, ham, slaw, cashews, and top buns.

2 servings

Wild Rice Brazilian Stew for Two

Lisa Keys, Kennett Square, PA
2021 Wild Rice Recipe Contest Finalist

In large saucepan, cook bacon until crisp; set bacon aside. In bacon drippings, stir-fry pork; add sausage. Cook 2 minutes; set meat aside. In drippings, cook onion and red pepper until softened. Add garlic, salt, pepper, and meat. Add 2 segmented orange slices, beans, broth, and 2 tbsp cilantro; bring to boil. Stir in wild rice. Reduce to simmer until heated through. Ladle into bowls; garnish with remaining orange slices and cilantro.

2 servings

Salsa Verde Wild Rice Chicken Stew

Lisa Keys, Kennett Square, PA
2021 Wild Rice Recipe Contest Finalist

In large saucepan, stir-fry chicken in oil. Add sausage; cook 1 minute. Stir in salsa, broth, wild rice, and corn; bring to boil. Reduce to simmer for 5 minutes. Stir in cilantro. Ladle into bowls; garnish.

4 servings

Creamy Lemon Chicken Wild Rice Soup

Donna Bardocz, Howell, MI
2021 Wild Rice Recipe Contest Finalist

In a large saucepan, combine first 5 ingredients. Bring to a boil; reduce to simmer for 20 minutes. In small bowl, blend butter and cornstarch; gradually stir into soup. Simmer 10 minutes; stir frequently. Stir in cream cheese until melted. Add wild rice, chicken, pepper, salt, and lemon juice. Ladle into bowls; garnish.

8 servings

Sicilian Shepherd's Pie Skillet

Brenda Watts, Gaffney, SC
2021 Wild Rice Recipe Contest Finalist

In large skillet, sauté sausage until cooked through. Add in next three ingredients; heat through. Top with feta cheese.

4 servings

Ginger Sesame Chicken with Toasted Coconut Wild Rice

Sharyn LaPointe Hill, Las Cruces, NM
2021 Wild Rice Recipe Contest Finalist

Place chicken in resealable plastic bag with marinade (reserving 1/3 cup); massage bag to coat chicken. Lay flat in refrigerator; marinate 1-8 hours. Before cooking, let chicken come to room temperature. In medium bowl, combine wild rice, reserved 1/3 cup marinade, and toasted coconut flakes; stir gently to combine. Remove chicken from marinade (discard marinade). In large skillet, cook chicken in oil; remove and chop. In same skillet, combine rice mixture and chicken; heat through.

4 servings

Date Night Wild Rice Tarts

Pamela Gelsomini, Wrentham, MA
2021 Wild Rice Recipe Contest Finalist

Preheat oven to 400°F. In large skillet, cook bacon until crispy. Add leek, garlic, and mushrooms; cook until softened. Add chicken; stir frequently until barely cooked through. Stir in salt, pepper, and wild rice. Remove from heat; cool slightly while preparing dough. Place pastry on a lightly floured surface. Using rolling pin, roll into a 11 x 13-inch rectangle; cut dough in half forming two 11 x 6½-inch rectangles. Place on large parchment paper lined baking sheet. Crumble garlic and herb cheese evenly over both; leave 1 inch of dough exposed around edges. Top with cooled filling; sprinkle with Gruyère. Pulling slightly, fold edges over filling leaving center exposed; pinch edges together. In small bowl, combine yolk and water; brush over dough edges. Bake 15 minutes until puffed and golden brown. Garnish.

2 servings

Wild BBQ Pork Salad

In large bowl, mix barbecue sauce and mayonnaise. Stir in wild rice, celery, and oranges; set aside. In large skillet, brown pork in butter; cook through. Stir in sesame seeds and rosemary, 1 minute. Combine with wild rice mixture.

4 servings

Smoky Wild Rice Reuben Tartines

Nancy Judd, Alpine, UT
2021 Wild Rice Recipe Contest Finalist

In medium bowl, combine cream cheese, mayonnaise, cheeses, 1 tsp paprika, ½ tsp caraway seeds, sauerkraut, and three quarters of the bacon; mix well. Add wild rice and corned beef; mix until well blended. In another bowl, toss coleslaw, onion, and 5 tbsp dressing. Add ¼ tsp caraway seed, salt, and pepper. Spread 1½ tbsp Thousand Island on one side of each piece of toast; spread to edges. Evenly spread wild rice mixture to edges. Place on baking pan; broil until cheese is hot and bubbly. Evenly spread coleslaw mixture on toast. Sprinkle with remaining bacon, caraway seeds, and paprika; top with parsley.

2 servings

Thai for Two Forbidden Wild Rice

Lori McLain, Denton, TX
2021 Wild Rice Recipe Contest Finalist

In a large skillet, sauté pineapple, garlic, ginger, 6 tbsp green onion, and red onion in 1 tbsp oil until pineapple starts to caramelize. Stir in carrots and edamame; sauté 3-5 minutes, stirring frequently. Add remaining oil and wild rice; cook 2-4 minutes. Add chicken, chili paste, soy sauce, and ½ cup cashews; heat through. Garnish with cilantro and remaining cashews and green onion.

2 servings

Wild Rice Chicken Alfredo for Two

Jamie Parchman, Harlingen, TX
2021 Wild Rice Recipe Contest Finalist

In a large skillet, stir-fry chicken in oil; season with ¼ tsp each salt and pepper. Set aside. In same skillet, stir cream cheese and butter until cheese starts to melt. Stir in milk, ½ cup Parmesan, garlic, and remaining salt and pepper; cook, stirring constantly 3 minutes. Fold in wild rice and chicken. Sprinkle with remaining Parmesan.

2 servings

Wild Rice Saltimbocca Steak Rolls

Nancy Judd, Alpine, UT
2021 Wild Rice Recipe Contest Finalist

Lay one steak on cutting board; sprinkle evenly with ½ tsp each steak seasoning and herbes de Provence. Place 2 cheese slices to cover steak; spread ½ cup wild rice over top of cheese. Sprinkle 2 tbsp sage over wild rice; layer 1 oz prosciutto over sage. Starting on short side, roll steak and secure with toothpicks; repeat process with remaining steaks. Slice each steak into 5 equal pinwheels (1" each); reinforce with toothpicks if necessary. Put vinaigrette into a small shallow bowl; dip each pinwheel into dressing, covering entire pinwheel. In large skillet, heat oil; add pinwheels and cook 2-3 minutes on one side. Turn pinwheels over; place 1 mozzarella slice on top of each pinwheel. Put lid on skillet; cook another 2-3 minutes until steaks are done and cheese is melted. Repeat process with all pinwheels. Add remaining vinaigrette to skillet. Spoon remaining wild rice on a warm serving plate; place pinwheels over wild rice. Remove toothpicks. Pour liquid from skillet over top of all. Garnish.

4-6 servings

Creamy Potato & Wild Rice Soup

Combine first 6 ingredients in large saucepan; simmer 20-30 minutes. Turn off heat. Gently pour in remaining ingredients; stir until cheese melts.

Note: can also be prepared using fat-free half & half and 1 cup shredded cheddar cheese.

6 servings

Zesty & Creamy Italian Wild Rice Soup

Anne Lauer, Hugo, MN
2022 Wild Rice Recipe Contest Finalist

In medium saucepan, stir-fry sausage, onion, and celery in oil. Add garlic; cook 1 minute. Add water, cauliflower, tomato, carrot, and seasonings; bring to a boil. Reduce heat and cover; simmer 15 minutes. Stir in wild rice and 2 cups milk. In small bowl, whisk flour into ½ cup milk; whisk into soup, stirring constantly. Bring to boil; cook until thickened, stirring constantly. Remove bay leaf.

4 servings

Chimichurri, Wild Rice, & Chorizo Soup

Adrienne Vradenburg, Bakersfield, CA
2022 Wild Rice Recipe Contest Finalist

Chimichurri Garnish (whisk together; rest 10 minutes):

In large saucepan, stir-fry steak in oil, 2 minutes. Add chorizo, shallots, peppers, onion, garlic, and salt; cook 5 minutes. Stir in lime juice, honey, oregano, cumin, wild rice, water, and bouillon; simmer 10 minutes. Stir in parsley and half and half; simmer 5 minutes. Garnish.

6-8 servings

Wild Rice Stuffed Cabbage Soup

Lisa Keys, Kennett Square, PA
2022 Wild Rice Recipe Contest Finalist

In large saucepan, stir-fry beef, salt, and paprika in oil. Add garlic, shallot, and carrot; cook 2 minutes. Stir in tomatoes and brown sugar; cook 2 minutes. Stir in tomato juice, water, and soup base; bring to boil. Reduce heat and cover; simmer 15 minutes. Add lemon juice, wild rice, cabbage, and pepper; cook until cabbage is tender. Stir in parsley. Garnish.

8 servings

Border Wild Rice & Pollo Sopa

Sharyn LaPointe Hill, Las Cruces, NM
2022 Wild Rice Recipe Contest Finalist

In large saucepan, sauté onion, garlic, tomatillos, and poblanos in oil, 3-4 minutes. Add broth, chicken, tomatoes, beans, chile lime seasoning, cumin, oregano, lime juice, salt, and pepper; bring to boil. Reduce heat. Add wild rice; stir in cheese until melted. Stir in cilantro. Garnish.

6 servings

Wild Rice Reuben Egg Rolls

Frank Millard, Edgerton, WI
2022 Wild Rice Recipe Contest Finalist

Egg Rolls:

Dipping Sauce (whisk together; chill):

In large bowl, combine first 4 ingredients; mix well. Put a wrapper on work surface with corner facing you. Place 3-4 tbsp of wild rice mixture onto center of wrapper; roll, tucking side corners in as you roll. Dab water on top corner of wrapper to hold together. Repeat. In high-sided frying pan, heat ~2" oil to 350°F. Using tongs, place 4-5 egg rolls in oil; cook 2 minutes. Turn; cook 2 minutes. Remove; place on wire rack with paper towels beneath. Repeat with remaining egg rolls. Serve with sauce.

8 servings

Musubi Pork Wild Rice Lettuce Wrap Salad

Brenda Watts, Gaffney, SC
2022 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine ingredients except lettuce. Add dressing; toss. Divide salad over lettuce leaves.

6 servings

Italian Grinder Style Wild Rice Salad

Lauren Wyler, Dripping Springs, TX
2022 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss.

Note: may be placed on bed of shredded lettuce.

2 servings

Watermelon Feta Wild Rice Salad

Sarah Meuser, New Milford, CT
2022 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss. Cover; refrigerate 30 minutes before serving. Garnish.

6 servings

Mexican Street Corn Wild Rice Salad

Natalie Yarbrough, Minnetonka, MN
2022 Wild Rice Recipe Contest Finalist

Dressing (blend in food processor):

In large bowl, combine ingredients. Add dressing; toss.

6 servings

Beet & Wild Rice Salad

Cheyenne Broughton, Minneapolis, MN
2022 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss.

4 servings

Steak & Avocado Chimichurri Wild Rice

Veronica Callaghan, Glastonbury, CT
2022 Wild Rice Recipe Contest Finalist

Chimichurri Sauce (blend in food processor), divided:

Preheat oven to 400°F. In medium bowl, combine wild rice, avocado, and half of the sauce; set aside. Season steak with salt. In large skillet, fry steak in oil and butter, 2 minutes each side. In last 30 seconds, using tongs, sear sides of steak. Put skillet in oven; cook 4 minutes. Remove; baste with liquid from skillet. Place steaks on cutting board; rest 8 minutes. Cut into ¼" thick slices. Spoon rice mixture onto plates; top with steak. Drizzle with remaining sauce; top with salt.

4 servings

Beef & Shiitake Wild Rice Umami Stir Fry

Pamela Gelsomini, Wrentham, MA
2022 Wild Rice Recipe Contest Finalist

In large skillet, stir-fry sirloin in 3 tbsp oil; season with salt. Remove; set aside. In drippings, sauté onion and garlic, 2 minutes. Stir in carrots and mushrooms; cook 5 minutes. Stir in sherry until absorbed; push to side of skillet. Add remaining oil to open side. Scramble eggs until mostly cooked; toss with mushroom mixture. Stir in sirloin, wild rice, soy sauce, oyster sauce, pepper, and pea pods; cook 3 minutes. Add sprouts and scallions just before serving; toss.

4 servings

Wild Rice & Butternut Squash Skillet

Pamela Gelsomini, Wrentham, MA
2022 Wild Rice Recipe Contest Finalist

In large skillet, sauté onion, garlic, and pancetta in oil, 4 minutes. Add mushrooms, squash, and turmeric; stir often until squash is tender. Stir in remaining ingredients; heat through. Garnish.

For entree: add 1½ lbs pork loin chops, cooked and cubed (6-8 servings).

12 servings

Popped Espresso Mocha Pillow Crisps

Laura Kurella, Wellston, MI
2022 Wild Rice Recipe Contest Finalist

Gather 24 long toothpicks. Preheat oven to 250°F. On large parchment-lined rimmed baking sheet, spread wild rice. Bake 2 hours or until completely dry; toss occasionally. Place in bowl. In high-sided frying pan, heat ~2" oil to 370°F. In batches, use mesh spoon to lower wild rice into oil until it pops and floats to the top, ~15 seconds. Remove; place on paper towel. Repeat. In medium bowl, toss popped wild rice, cinnamon, and espresso powder; set aside. In small bowl, microwave chocolate chips, shortening, and salt in 15-second increments; stir until completely melted. Put toothpick in each marshmallow; coat in chocolate. Press all sides into wild rice; set on parchment-lined serving dish. Chill until serving.

Note: popped wild rice is an excellent snack on its own. Just toss with your favorite seasoning (i.e., garlic salt, sea salt, ground black pepper).

6 servings

Pork Sausage N’ Wild Rice

Preheat oven to 325°F. In large skillet, sauté sausage, celery, onion, and pimento until cooked through. Drain off excess fat. Combine remaining ingredients, mix well. Place mixture in large baking dish. Cover and bake at 325°F for 1 hour. Stir occasionally while baking. Uncover last half hour to brown slightly. Season to taste.

Recipe From “Kosbau’s Wild Rice Recipes Second Edition”

8 servings

Corn, Ham, & Wild Rice Chowder

Ronna Farley, Rockville, MD
2023 Wild Rice Recipe Contest Finalist

In large saucepan, sauté onion, celery, carrots, and garlic in oil, 4 minutes. Whisk in flour; stir 1 minute. Whisk in water and chicken bouillon. Add remaining ingredients; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.

6 servings

Wild Rice Albondigas Soup

Lori McLain, Denton, TX
2023 Wild Rice Recipe Contest Finalist

In large bowl, combine egg, bread crumbs, fajita seasoning, black pepper, 1 tsp salt, 1 cup wild rice, and beef. Use 2 tbsp of mixture to form meatball; repeat. Place meatballs on parchment-lined baking sheet; refrigerate. In large saucepan, sauté onion, celery, carrots, zucchini, garlic, and remaining salt in oil until vegetables soften. Stir in pico, Nopalitos, and stock; bring to boil. Slowly add meatballs while keeping a boil; simmer 8 minutes. Reduce heat and add remaining wild rice; simmer 5 minutes. Garnish.

6 servings

Southwest Chicken & Wild Rice Salad

Katie Lisson, Albany, MN
2023 Wild Rice Recipe Contest Finalist

In large bowl, combine ingredients. Add dressing; toss.

12 servings

Pickled Wild Rice Green Goddess Salad

Michele Kusma, Columbus, OH
2023 Wild Rice Recipe Contest Finalist

(add additional water if thinner dressing is preferred)

In small saucepan, combine broth, rice vinegar, and sugar; stir constantly until sugar is dissolved. Stir in wild rice; remove from heat. Cover and set aside 20 minutes; drain. Place lettuce on plate. Arrange remaining ingredients and pickled wild rice side-by-side; drizzle with dressing.

1 serving

Sweet Asian Chili Wild Rice Bowl

Donna-Marie Ryan, Topsfield, MA
2023 Wild Rice Recipe Contest Finalist

In large skillet, stir-fry garlic and pork in oil, 2 minutes. Stir in coleslaw until wilted. Add remaining ingredients (except garnish); heat through. Garnish.

4 servings

Wild Rice Chicken Salad Boats

Donna-Marie Ryan, Topsfield, MA
2023 Wild Rice Recipe Contest Finalist

In large bowl, combine first five ingredients and scallion whites; pack into cucumber halves. Sprinkle with scallion greens and seasoning. Slice each cucumber half into 4 pieces.

Note: dice cucumber and combine all ingredients for a salad option.

4 servings

Wild Rice Lettuce Wraps with Kimchi

Amy Fossett, Severn, MD
2023 Wild Rice Recipe Contest Finalist

In large skillet, stir-fry garlic, ginger, and pork in oil. Stir in soy sauce, Gochujang sauce, vinegar, preserves, and honey. Stir in wild rice; remove from heat. Top each lettuce leaf with ½ cup wild rice mixture and ¼ cup kimchi. Garnish.

4 servings

Beef & Wild Rice Mini Tacos

Ronna Farley, Rockville, MD
2023 Wild Rice Recipe Contest Finalist

In large skillet, brown beef; drain off fat. Stir in wild rice and taco seasoning; cook 2 minutes. Spoon into scoops; garnish.

8 servings

Fiesta Wild Rice Stuffed Mushrooms

Emily Falke, Santa Barbara, CA
2023 Wild Rice Recipe Contest Finalist

In large non-stick skillet, cook mushrooms top down in ¼ cup oil, 4 minutes. Flip; cook 2 minutes. In small skillet, sauté scallions, peppers, and garlic in remaining oil, 3 minutes. Stir in cilantro, salt, cumin, chili powder, ¼ cup panko, wild rice, and bacon; cook 1 minute. Stuff mushrooms with mixture; sprinkle with cheese and remaining panko. Cover; cook until cheese melts. Garnish.

Note: chop mushrooms and combine all ingredients for a side option.

6 servings

Wild Rice Beer Bread with Maple Spread

Laura Kurella, Wellston, MI
2023 Wild Rice Recipe Contest Finalist

Spread (blend in mixer; chill):

Preheat oven to 350°F. In large bowl, combine wild rice and flour. Stir in baking powder, salt, and sugar. Add stout; fold mixture until dough is well incorporated. Place in prepared loaf pan; spread evenly. Use a spatula to make a channel down the center. In small cup, combine butter and canola oil; pour into channel. Bake 30 minutes. Rotate pan; bake 25 minutes. Rest 10 minutes.

4 servings

Wild Rice Street Corn

Lisa Keys, Kennett Square, PA
2023 Wild Rice Recipe Contest Finalist

In large non-stick skillet, sauté corn and salt in oil, 10 minutes. Stir in chili powder and wild rice; cook 2 minutes. Transfer to large bowl. Add remaining ingredients; combine well.

6 servings

Wild Rice Cheddar Apple Biscuits & Gravy

Natalie Yarbrough, Minnetonka, MN
2023 Wild Rice Recipe Contest Finalist

Gravy:

Preheat oven to 375°F. Prepare two baking sheets. In large bowl, whisk flour, baking powder, baking soda, brown sugar, salt, and pepper. Using a pastry cutter, cut butter into flour. Stir in cheese, wild rice, apple, and sage. In small bowl, beat buttermilk and egg; stir into mixture. Drop 6 mounds of batter on each baking sheet; bake 15 minutes. In large skillet, cook bacon; remove, leaving grease in skillet. Crumble bacon; set aside. Stir in garlic, apple, and onion to bacon grease; cook until soft. Remove apples and onions; set aside. Add flour, salt, and pepper to skillet. Gradually add milk; stir continuously. Slowly stir in stock; whisk until smooth and thickened. Stir in apple and onion mixture, wild rice, bacon, and syrup; remove from heat. Serve biscuits with gravy.

4 servings

Wild Rice Chicken & Bacon Taco Bowls

Emily Falke, Santa Barbara, CA
2023 Wild Rice Recipe Contest Finalist

In large skillet, sauté onion and garlic in ¼ cup oil, 2 minutes. Add chicken, salt, and pepper; cook through. Turn off heat; shred chicken in pan. In small bowl, combine remaining oil, cilantro, lime juice, honey, wild rice, chiles, and bacon. Add mixture to skillet; heat through. Serve with remaining ingredients.

4 servings

Wild Rice Juicy Lucy

Lisa Keys, Kennett Square, PA
2023 Wild Rice Recipe Contest Finalist

In large non-stick skillet, sauté mushrooms in 1 tbsp oil; cook until golden brown. Leaving drippings in skillet, transfer mushrooms to cutting board; finely chop. In large bowl, combine beef, wild rice, mushrooms, egg, Worcestershire, salt, and pepper. Form into 8 balls. Place each between 2 pieces of parchment paper; flatten into ¼" thick patties. Place 1-2 folded slices of cheese over center of 4 patties, leaving a 1" edge. Place remaining patties on top pressing out air; seal and pinch edges. Chill 30 minutes. In reserved skillet, add remaining oil and burgers; cover and cook 5 minutes. Flip burgers; cook uncovered 5 minutes or until desired temperature. Place burgers in buns; add optional toppings.

4 servings

Creamy Wild Rice Sausage Tomato Soup

Pamela Gelsomini, Miami, FL
2024 Wild Rice Recipe Contest Finalist

In large saucepan, brown sausage in oil. Stir in onion, garlic, and sage; cook 6 minutes. Stir in tomatoes, tomato paste, salt, pepper, and Italian seasoning; cook 3 minutes, breaking-up tomatoes. Add stock; bring to a boil. Stir frequently. Add cream and wild rice; return to a boil. Reduce heat; simmer 10 minutes. Stir in cheese, ¼ cup at a time. Add spinach before serving; stir until wilted.

6 servings

Wild African Chicken Peanut Butter Soup

Natalie Yarbrough, Minnetonka, MN
2024 Wild Rice Recipe Contest Finalist

In large saucepan, sauté onion and bell pepper in oil, 4 minutes. Add garlic, ginger, and jalapeño; sauté 2 minutes. Add tomato paste, black pepper, salt, stock, sweet potato, carrots, honey, and peanut butter. Bring to a boil; stir until well blended. Reduce heat; simmer until sweet potato is tender. Add coconut milk, wild rice, and chicken; heat through. Serve warm; garnish.

6 servings

Wild Rice Taco Soup

Karen Smithson, Quitman, AR
2024 Wild Rice Recipe Contest Finalist

In large saucepan, brown pork, turkey, onion, and garlic, in oil. Add seasonings, tomatoes, broth, beans, corn, and cream cheese; stir until well blended. Reduce heat. Add wild rice and ¼ cup cilantro; heat through. Garnish with tortilla strips and ¼ cup cilantro.

8 servings

Saucy Peanut & Wild Rice Slaw

Ronna Farley, Rockville, MD
2024 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine ingredients (except garnish). Add dressing; toss. Garnish.

6 servings

Firecracker Beef & Wild Rice Salad Bowl

Emily Falke, Santa Barbara, CA
2024 Wild Rice Recipe Contest Finalist

Dressing (whisk together):

In large skillet, brown beef, garlic, and chili flakes in oil. Stir in dressing; cook until beef caramelizes. Remove from heat; stir in remaining ingredients. Garnish.

4 servings

Wild Rice & Herb Pork Tomates Farcies

Brenda Watts, Gaffney, SC
2024 Wild Rice Recipe Contest Finalist

Preheat oven to 350°F. Cut off tops of tomatoes; reserve. Scoop out insides; discard pulp. Place tomato shells and tops upside down on paper towels to drain excess moisture. In large skillet, brown pork with salt, and black pepper in 2 tbsp oil, 3 minutes. Stir in onion, bell pepper, garlic, basil, Italian seasoning, and fennel, 2 minutes. Fold in wild rice, cheese, and egg until combined; remove from heat. Brush inside of a baking dish with 2 tbsp oil. Place tomatoes into baking dish; divide filling into each. Bake 18 minutes; remove from oven. Add tomato tops; bake 7 minutes. Serve warm; garnish.

Skillet option: Chop tomatoes. In large skillet, combine all ingredients; heat through.

6 servings

Pan "Fried" Wild Rice

Lisa Keys, Kennett Square, PA
2024 Wild Rice Recipe Contest Finalist

Sauce (whisk together):

In large skillet, combine wild rice, carrots, and sauce; cook until carrots are tender. Stir in peas and egg; heat through. Garnish.

4 servings

Argentine Wild Cherry Chicken Platter

Laura Kurella, Wellston, MI
2024 Wild Rice Recipe Contest Finalist

Chimichurri (blend in food processor; chill at least one hour):

In medium skillet, brown chicken with salt and pepper in oil. Stir in wild rice; heat through. Drizzle with chimichurri; garnish.

4 servings

Philly Cheesesteak 'N Wild Rice Bowls

Brenda Watts, Gaffney, SC
2024 Wild Rice Recipe Contest Finalist

In large skillet, sauté onion, bell peppers, mushrooms, 1½ tsp salt, and 1½ tsp black pepper in 5 tbsp oil and 1 tbsp butter, 4 minutes. Set aside; keep warm. Season steaks with 1 tsp each: salt, black pepper, and garlic powder. In large skillet, fry steaks in 2 tbsp oil and 2 tbsp butter, until desired doneness. Rest 3 minutes; slice. In large bowl, melt 2 tbsp butter; stir in ½ tsp salt, ½ tsp black pepper, and wild rice. Mix in steak, cheese, and vegetables.

4 servings

Creole Beef, Bacon & Wild Rice

Sharyn LaPointe Hill, Las Cruces, NM
2024 Wild Rice Recipe Contest Finalist

Rub (coat steaks):

In large skillet, fry rubbed steaks in 2 tbsp oil, until desired doneness. Rest 3 minutes. Thinly slice steak and combine with bacon; keep warm. In same skillet, sauté peppers, shallot, and garlic in 1 tbsp oil, 2 minutes. Gently stir in remaining ingredients; heat through. Divide on serving plates; top with steak mixture. Garnish.

4 servings

Wild Banana Blueberry Pecan Pancakes

Natalie Yarbrough, Minnetonka, MN
2024 Wild Rice Recipe Contest Finalist

In large bowl, mix first 6 ingredients. In separate large bowl, whisk eggs and brown sugar. Stir in buttermilk, butter, banana, and vanilla until combined; add to dry mixture. Do not overmix. Fold in berries, pecans, and wild rice. In large skillet, heat 1 tbsp oil. Ladle in 3 pancakes using 1/3 cup of batter for each; cook 3 minutes. Flip; cook 1 minute. Repeat. Serve with syrup.

4 servings

Cherry Chicken Wild Rice Salad

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss.

6 servings

Wild Rice & Turkey Salad

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss.

4 servings

Turkey Barron Skillet

In large bowl, whisk sour cream, soy sauce, salt, and pepper; set aside. In large skillet, sauté mushrooms, celery, and onion in butter. Stir in turkey, wild rice, 2 tbsp almonds, and sour cream mixture; heat through. Garnish with remaining almonds and parsley.

Baking option: Place in lightly greased 3-qt casserole; bake 1 hour at 350°F. Stir several times during baking; add water if necessary.

6 servings

Gone Wild Chicken Gnocchi Soup

Mary Shivers, Ada, OK
2026 Wild Rice Recipe Contest Finalist

In large saucepan, sauté mirepoix in oil until tender. Add chicken; cook through. Stir in broth; bring to a boil. Stir in remaining ingredients; heat through.

2 servings

Smoky Wild Rice Reuben Tartines

2 servings

Wild Rice Reuben Egg Rolls

Egg Rolls:

Dipping Sauce (whisk together; chill):

8 servings

Wild Rachel Reuben Skillet

8 servings

Wild Rice Kielbasa Skillet

6 servings

Pork Roast Wild Rice Salad

Lori McLain, Denton, TX
2026 Wild Rice Recipe Contest Finalist

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss.

6 servings

Asian Slaw

8 servings

Thai Chicken & Wild Rice Soup

Daniel Carberg, Roxbury, NH
2025 Wild Rice Recipe Contest Finalist

In large saucepan, sauté onion and bell pepper in oil, 5 minutes. Add cauliflower, curry paste, and ginger; sauté 3 minutes. Add broth; simmer 8 minutes. Add remaining ingredients (except garnish); heat through. Garnish.

6 servings

Italian Sausage & Wild Rice Soup

Alfred Eggermont, Binford, ND
2025 Wild Rice Recipe Contest Finalist

In large skillet, brown sausage, onion, and garlic; drain excess fat and set meat mixture aside. In large saucepan, add broth and potatoes. Bring to boil; simmer 10 minutes. Stir in meat mixture, wild rice, vegetables, and seasoning. Stir in half and half; simmer 15 minutes. Add salt and pepper.

8 servings

Wild Rice & Turkey Chowder

Pamela Gelsomini, Miami, FL
2025 Wild Rice Recipe Contest Finalist

Preheat oven to 400°F. On large foil-lined baking sheet, place first six ingredients in an even layer. Sprinkle with seasonings; drizzle with oil. Bake 30 minutes. Remove corn; set aside. Toss remaining vegetables; bake until charred and carrots are tender. In blender, place all vegetables (except corn), cottage cheese, and 4 cups stock; blend until smooth. Transfer mixture to large saucepan; bring to very low boil. Cut corn off cobs; add corn, wild rice, and turkey to saucepan. Add remaining stock to bring to desired consistency. Stir in basil just before serving.

6 servings

Greek Chicken & Wild Rice Salad

Tiffany Aaron, Quitman, AR
2025 Wild Rice Recipe Contest Finalist

Marinade/Dressing (whisk together; chill dressing portion):

In large resealable plastic bag, place chicken and ½ cup marinade; rest 30 minutes. In large skillet, cook chicken with marinade from bag. In large bowl, stir in remaining ingredients, chicken, and remaining dressing.

8 servings

Wild Pork, Beet, & Apple Salad

Jamie Parchman, Harlingen, TX
2025 Wild Rice Recipe Contest Finalist

In large skillet, brown pork, ½ tsp salt, and ¼ tsp pepper in oil; cook through. Set aside. In large bowl, toss greens, wild rice, and 4 tbsp dressing. Top with beets, apple, pork, almonds, and remaining salt and pepper. Drizzle with remaining dressing.

6 servings

Minnesota Wild Rice Turkey Pinwheels

Cameron Miller, Blaine, MN
2025 Wild Rice Recipe Contest Finalist

In large bowl, mix cream cheese and taco seasoning. Stir in next five ingredients. Spread mixture evenly over tortillas. Place line of green onion in middle of tortilla; roll tortillas towards onion. Wrap in plastic wrap; refrigerate. Cut each into eight slices.

8 servings

Wild Rice Cheddar Bacon Hush Puppies

Natalie Yarbrough, Minnetonka, MN
2025 Wild Rice Recipe Contest Finalist

Honey Butter (stir together; set aside):

In large bowl, combine dry ingredients; stir in remaining ingredients (except oil). In large skillet, heat oil to 350°F. Drop batter in oil, 2 tbsp at a time. Turn frequently until golden brown. Remove; place on paper towel. Serve with honey butter.

8 servings

Wildly Robust Beans & Rice Birria Bites

Laura Kurella, Wellston, MI
2025 Wild Rice Recipe Contest Finalist

In large skillet, sauté onion in butter and oil until caramelized. Stir in wild rice; reduce heat to low. In blender, combine chipotle peppers in adobo sauce, salsa, and broth. Puree until very smooth. Stir puree and beans into skillet. Evenly divide wild rice mixture into separate skillets for each meat; stir in meat(s). Heat and stir until sauce becomes pasty. Add syrup. Serve in tortillas; garnish.

6 servings

Andouille Fried Wild Rice Skillet

Teresa Cardin, Pyatt, AR
2025 Wild Rice Recipe Contest Finalist

In large skillet, cook sausage in oil until edges brown; remove sausage, leaving oil in skillet. Add onion, bell pepper, and celery; sauté until softened. Stir in garlic and Cajun seasoning until fragrant. Move vegetables to one side; scramble eggs on other side of skillet. Stir in remaining ingredients (except garnish); heat through. Garnish.

4 servings

Chipotle Chicken, Carrots, & Wild Rice

Emily Jenkins, Nixa, MO
2025 Wild Rice Recipe Contest Finalist

Preheat grill to medium heat and oven to 400°F. On parchment-lined baking sheet, drizzle carrots with honey, 1 tsp oil, and sprinkle with ½ tsp salt; roast until tender. Brush chicken with remaining oil; sprinkle with pepper and remaining salt. Grill 5 minutes per side. Brush tops with barbecue sauce; heat through. In large bowl, stir carrots and remaining ingredients; top with chicken.

4 servings

Wild Mexican Fried Rice

Susan Mason, Puyallup, WA
2025 Wild Rice Recipe Contest Finalist

In large skillet, sauté onion, bell peppers, and cabbage in 2 tsp oil, 4 minutes. Add water and cover; steam 3 minutes. Set vegetables aside. In same skillet, brown beef with seasonings. Stir in wild rice, vegetables, and taco sauce; heat through. Garnish.

4 servings

Swedish Wild Rice Lingonberry Burgers

Natalie Yarbrough, Minnetonka, MN
2025 Wild Rice Recipe Contest Finalist

In large skillet, sauté onion and mushroom in 2 tbsp oil until softened. Add garlic, 2 tsp salt, and 2 tbsp Worcestershire sauce; sauté 5 minutes. Remove from heat; set aside. In large bowl, mix beef, pork, wild rice, 1 egg, allspice, nutmeg, 1½ tsp salt, 1 tbsp Worcestershire sauce, and pepper; add second egg if mixture is not binding well. Shape into 6 patties. In large skillet, cook burgers, 3-5 minutes per side. While in skillet, top each with cheese; melt. Place patties on buns. Top with mushroom/onion mix; garnish.

4 servings

Wild Rice Dubai Chocolate Strawberry Cups

Michele Kusma, Columbus, OH
2025 Wild Rice Recipe Contest Finalist

In small bowl, mix wild rice and pistachio cream; set aside. In small microwave-safe bowl, mix chocolate and oil. Microwave 1 minute; stir halfway through. Remove from microwave; stir until smooth. In two clear 8 oz glasses, layer wild rice mixture, then strawberries, then chocolate; repeat. Top with whole strawberry.

*Popped Wild Rice: Preheat oven to 250°F. On large parchment-lined baking sheet, spread cooked wild rice. Bake 2 hours or until completely dry; toss occasionally. Place in bowl. In high-sided frying pan, heat ~2" oil to 370°F. In batches, use mesh spoon to lower wild rice into oil until it pops and floats, ~15 seconds. Remove; place on paper towel. Repeat.

2 servings

Classic Creamy Wild Rice Chicken Soup

In large saucepan, sauté onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Stir in wild rice, carrots, chicken, almonds, and salt; simmer 5 minutes. Stir in half & half and sherry; heat through.

6 servings

Dill Pickle Wild Rice & Turkey Salad

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss. Chill 30 minutes; garnish.

6 servings

Street Corn Wild Rice & Steak Salad

Dressing (whisk together; chill):

In large bowl, combine ingredients. Add dressing; toss. Garnish.

6 servings

Wild Rice Barron

In large bowl, whisk sour cream, soy sauce, salt, and pepper; set aside. In large skillet, brown beef; set aside. In same skillet, sauté mushrooms, celery, and onion in butter 5-10 minutes. Stir in wild rice, 6 tbsp almonds, beef, and sour cream mixture; heat through. Garnish with remaining almonds and parsley.

Note: may be placed in lightly greased 3-qt casserole and baked 1 hour at 350°F. Stir several times during baking; add water if necessary.

10-12 servings

Wild Rice & Pork Hawaiian Lettuce Boats

Merry Graham, Newhall, CA
2026 Wild Rice Recipe Contest Finalist

In large skillet, brown pork and ginger in oil. Add teriyaki sauce, 3 tbsp cilantro, and 1/3 cup pineapple; simmer 2 minutes. Stir in wild rice, salt, and pepper; heat through. Divide mixture between lettuce leaves; garnish with remaining cilantro and pineapple.

2 servings

Wild Rice Pot Roast Peppers

Lori McLain, Denton, TX
2026 Wild Rice Recipe Contest Finalist

Turn oven to broil. On baking sheet, place pepper halves cut side down; broil 1-2 minutes until blistered. Remove from oven; cool. In medium bowl, mix wild rice, pot roast, pico, and corn. Arrange broiled pepper halves on parchment-lined baking sheet and fill with wild rice mixture; top with cheese. Broil 1-2 minutes.

Appetizer option: replace bell peppers with smaller Anaheim peppers.

6 servings

Miso Steak Fried Wild Rice

Pamela Gelsomini, Miami, FL
2026 Wild Rice Recipe Contest Finalist

Marinade (whisk together):

In large resealable plastic bag, place marinade and steak; marinate in refrigerator 4 hours (or overnight). Preheat grill to 400°F. Grill steak; rest. In large skillet, sauté onion, garlic, and ginger in oil, 2 minutes. Stir in mushrooms and bell pepper; cook 3-4 minutes. Push veggies to the side of the skillet. Crack eggs into empty side; scramble. Combine eggs with veggies while stirring in wild rice; heat through. Stir in oyster sauce, soy sauce, water chestnuts, and pea pods; cook 2 minutes. Thinly slice steak; place on top of wild rice mixture. Garnish.

8 servings

Green Chile Chicken & Wild Rice Skillet

Jordan Kiemele, Phoenix, AZ
2026 Wild Rice Recipe Contest Finalist

In large skillet, cook chicken, salt, pepper, and garlic powder in oil. Stir in onion, chiles, broth, and wild rice; heat through. Reduce heat; fold in sour cream and half the cheese until creamy. Top with remaining cheese.

Baking option: use an oven-safe skillet and broil 2-3 minutes after topping with remaining cheese.

2 servings

Turkey Wild Rice Muffin Tin Frittatas

Shannon Kohn, Murrells Inlet, SC
2026 Wild Rice Recipe Contest Finalist

Preheat oven to 375°F. Spray a 12-count non-stick muffin tin with canola spray; set aside. In large skillet, brown turkey with onion and bagel seasoning in oil. Evenly divide mixture into wells of muffin tin. Add ¼ cup wild rice and 1/3 cup cheese to each well. In large bowl, whisk eggs and buttermilk; divide evenly into each well. Bake 25-28 minutes until cooked through; cool. Garnish.

6 servings

Orange-Cranberry Wild Rice Donuts

Shannon Kohn, Murrells Inlet, SC
2026 Wild Rice Recipe Contest Finalist

Preheat oven to 350°F. Spray 6-count donut pan with canola spray. In large bowl, mix wild rice, flour, brown sugar, ¼ cup cranberries, baking powder, zest, and salt. Add eggs, sour cream, buttermilk, and oil; stir well to combine. Place mixture into large resealable plastic bag; snip corner of bag and pipe equal amounts into each well of the donut pan. Bake 15-20 minutes until toothpick inserted in the center comes out clean; remove and cool. In small food processor, pulse remaining cranberries and juice; stir in powdered sugar. Drizzle over donuts.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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