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Creamy Wild Rice Soup

6 tablespoons butter
4 tablespoons flour
2 cups half-and-half
8 cups chicken broth
1 cup chicken or turkey diced
1/2 cup onion, chopped		1/2 cup thinly sliced celery 
1/2 cup thinly sliced mushrooms
1 1/2 cups cooked wild rice
1/2 cup white wine
Rosemary to taste
Thyme to taste

Melt butter and add flour.  Cook 2 minutes, but do not brown.  Add half-and-half and one cup of broth slowly; whisk constantly.  Let come to a boil and cook 2 minutes.  Add rest of ingredients.  Simmer 30 minutes.  Garnish with shredded blanched carrot.






Wild Rice Salad

1 cup uncooked wild rice
1/4 cup thinly sliced green onions 
1/2 cup chopped green peppers
1/2 pint cherry tomatoes, halved		1 (10oz) package frozen peas, thawed, drained 
1 jar marinated artichoke hearts, drained
1 envelope Good Seasons Italian dressing mix

Cook rice according to directions.  Mix with rest of the ingredients. 
Variations:  May use 1 can sliced water chestnuts; 1/2 avacado; 1 - 2 Cups chicken or ham.






Wild Rice Casserole

3/4 cup uncooked wild rice
1 teaspoon salt
dash of pepper
1 cup fresh mushrooms sliced
1 onion, chopped
1 green pepper, chopped		2 teaspoons butter 
1 can cream of mushroom soup
1/2 soup can of milk
1 cup grated Cheddar cheese
3/4 cup parsley (optional)

Cook wild rice with salt and pepper.  Saute' mushrooms, onions, and green pepper in 2 teaspoons butter.  Heat soup and milk, adding cheese so it melts.  Add to rice.  Stir in parsley, mushrooms, onions, and green pepper.  Put in greased casserole and cover.  Bake at 325 for one hour, or until rice is tender.  Serves 4.







Wild Rice and Meatballs


   MEATBALLS:

1/2 cup bread crumbs
3/4 cup milk 
1 teaspoon salt

1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 lbs extra lean ground beef

Mix and shape into meatballs; brown.

      RICE:

1 cup celery, chopped
1 cup onion, chopped
1 can cream of mushroom soup 
1 can water		1/4 cup Burgundy wine 
1 cup ripe olives, chopped
1 1/4 cups wild rice
1 cup grated Swiss cheese

Saute' celery and onion; add remaining ingredients except cheese.  Bake covered at 350 for 45 minutes.  Add cheese and bake 45 minutes more.







Wild Rice Pancakes

Makes 10 to12 Pancakes

1 cup flour 
1 cup milk
1 egg
1 cup cooked wild rice
2 tablespoons butter, softened to room temperature		1/4 teaspoon salt 
1 tablespoon baking powder
1 tablespoon sugar
2 rounded tablespoons dairy sour cream

Sift dry ingredients together.  Beat eggs, milk, and sour cream.  Pour into dry ingredients and beat until smooth.  Add butter and milk a little at a time until proper consistency.  Grease griddle lightly.  Drop by tablespoons onto pre-heated griddle.







BASIC COOKING METHOD

Wash thoroughly by running cold water over wild rice in a strainer.  In a heavy saucepan, bring 3 cups of water to a full boil; add 1 cups of raw wild rice.  (A pinch of salt is optional)  Reduce heat and cover, simmer for 45 to 55 minutes.  For a chewier texture, cook for less time.  Drain any excess liquid.  Yields 3 - 4 cups cooked wild rice.  Use less water when preparing rice in an electric rice cooker.

HELPFUL HINTS

One cup raw wild rice yields 3 to 4 cups cooked.
One pound raw wild rice yields 20 to 25 average servings.
Store wild rice indefinitely in a tightly covered container in a cool dry place.
When blending with white or brown rice, use 50% wild rice.
Use chicken broth in place of water for a delicious flavor.
For milder tasting wild rice, change water 1 to 3 times during Basic Cooking Method.

TIME SAVING TIPS

Pre-cook one pound of wild rice.  Place one cup of rice in individual pint bags and freeze.  Easy to use when needed.
The microwave works great to reheat wild rice - though it does little to save initial cooking time.