Northern Lights Foods

Nutritional Information

Wild Rice Main

Recipes

Honey Nut Wild Rice Bread

¼ cup (50 ml) softened butter
¼ cup (50 ml) honey
2 eggs
½ cup (125 ml) chopped pecans
1 ¼ cups (300 ml) whole wheat flour
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) salt
¼ tsp. (1 ml) ground cloves
¼ tsp. (1 ml) ground mace
¾ cup (175 ml) milk
1 1/3 cups (300 ml) Cooked Wild Rice

Heat oven to 325ºF (160ºC). Cream butter and honey in large mixing bowl. Beat in eggs, one at a time, until smooth. Stir in cooked wild rice and nuts. Mix flour, baking powder, salt, cloves and mace in a small bowl. Add to ingredients in large bowl alternately with milk until smooth. Pour into well-greased 8x4x2 ½ inch loaf pan. Bake until toothpick can be withdrawn clean, about 55-60 minutes. Remove from pan and cool.

SIMPLY WILD: the unique nutty flavour of cooked wild rice makes it an ideal addition to all your favorite muffin and loaf recipes.

Wild Rice Creamy Fruit Dessert

14 oz. Can (398 ml) sliced pineapples, drained
10 oz. (294 ml) mandarin oranges, drained
14 oz. can (398 ml) fruit cocktail, drained
½ cup (125 ml) chopped walnuts
3 cups (750 ml) miniature marshmallows
1 cup (250 ml) whip topping
4 cups (1000 ml) Cooked Wild Rice
maraschino cherries

Cut pineapple into small pieces. Combine fruit, walnuts, marshmallows and cooked wild rice in large bowl. Set in refrigerator to cool. Fold whip topping in to fruit mix. Decorate with halved maraschino cherries. Refrigerate for one hour.

SIMPLY WILD: Always have cooked wild rice on hand, (in the fridge or freezer) for instant additions to every meal. It’s today’s answer to quick and delicious eating for your family.

Wild Rice Summer Salad

4 hard boiled eggs, coarsely chopped
½ cup (125 ml) thinly sliced celery
¼ cup (50 ml) chopped, green pepper
¼ cup (50 ml) chopped, onions
1 cup (125 ml) coarsely chopped tomato
½ cup (125 ml) coarsely chopped cucumber
¾ cup (175 ml) mayonnaise
2 tsp. (10 ml) prepared mustard
1 tsp. (5 ml) salt
2 cups (500 ml) Cooked Wild Rice
lettuce leaves

Toss cooked wild rice with eggs, celery, green pepper, onion, tomato and cucumber. Blend mayonnaise with mustard and salt, then gently fold into wild rice mixture. Serve on crisp lettuce leaves.

SIMPLY WILD: Stir wild rice into jellied salads or sprinkle cold onto green salads.

Wild Rice Stuffing

3 cups (750 ml) chicken broth
1 cup (250 ml) diced celery
¼ cup (50 ml) instant minced onion
½ cup (125 ml) melted butter/margarine
4 oz. can (110 ml) mushrooms
1/3 tsp. (2 ml) salt
¼ tsp. (1 ml) pepper
¼ tsp. (1 ml) sage
¼ tsp. (1 ml) thyme
1 cup (250 ml) Raw Wild Rice

Follow basic instructions for cooking wild rice, but substitute chicken broth for water. Sauté celery, onion (and fresh mushrooms) in butter for 2-3 minutes. Combine all ingredients. Makes about 6 cups, or enough to dress a 10 lb. Turkey.

SIMPLY WILD: For stuffing with a difference, substitute cooked wild rice in all your meat, poultry, fish and vegetable stuffing.

Wild Rice And Fish

Your favourite fish (northern Saskatchewan Rainbow Trout goes great)
¼ cup (50 ml) finely chopped celery
¼ cup (50 ml) finely chopped onions
1 tbsp. (15 ml) butter or margarine
½ cup (125 ml) dry break crumbs (1/4 in.)
½ tsp. (2 ml) finely shredded lemon peel
4 tsp. (20 ml) lemon juice
1 tsp. (5 ml) parsley flakes
¼ tsp. (1 ml) salt
¼ tsp. (1 ml) curry powder
dash of pepper
1 cup (250 l) Cooked Wild Rice

Sauté celery and onions in butter/margarine, add bread crumbs, lemon peel, lemon juice, parsley, salt, curry, pepper and cooked wild rice. Mix well. Bake with your favourite fish dish or use as stuffing.

SIMPLY WILD: Use Saskatchewan Wild Rice instead of white rice in your cabbage roll and casserole recipes.

Wild Rice & Soup

½ cup (125 ml) Cooked Wild Rice

Cooked wild rice is a delicious addition to any soup, home-made
or condensed. Use ½ cup for every 4 servings. Add cooked wild
rice, heat and serve/

SIMPLY WILD: Cooked wild rice stays fresh in the refrigerator up to two weeks. Keep some on hand for quick and nutritious additions to sauces and gravies too!

Stir Fried Wild Rice

½ cup (125 ml) chopped onions
¼ cup (50 ml) thinly sliced celery
½ cup (125 ml) mushrooms
¼ cup (50 ml) water
1 tbsp. (15 ml) butter or margarine
1 tsp. (5 ml) cornstarch
1 cup (250 ml) cooked chopped meat
(chicken, pork, beef or shellfish)
½ tsp. (5 ml) seasoning salt
5 cups (1250 ml) Cooked Wild Rice

Stir fry onions, celery and mushrooms in butter/margarine until tender. Add cooked wild rice, meat and seasoning salt. Mix water and cornstarch, add to above ingredients and heat until thickened. Serve.

SIMPLY WILD: Take a wok on the wild side! Chop Suey, Chow Mein, Egg Foo Yong, Fried Rice – wild rice is a tasty addition to many Chinese dishes.

Wild Rice Pancakes

Your favourite pancake recipe/mix
½ cup (125 ml) Cooked Wild Rice

Add cooked wild rice to your favourite pancake recipe or mix, using ½ cup for every 6 pancakes your recipe makes.

SIMPLY WILD: Add cooked wild rice to scrambled eggs (just before cooking eggs). Try heating cooked wild rice with cream, brown sugar and cinnamon for a delicious, nutritious breakfast.

Wild Rice recipes courtesy of the Saskatchewan Wild Rice Council Inc.

Nutritional Information

Wild Rice Main