Northern Lights Wild Rice grows in the shallow, sheltered lakes and streams of northern Saskatchewan. It matures slowly through the summer months, free of pesticides and herbicides, helped only by the sun.
This natural ripening takes longer, but yields a grain unequalled by any other... longer, plumper, with a rich taste and high nutrient content.
Northern Lights Wild Rice enhances meat, poultry, fish, shellfish and game. Enjoy it in casseroles, soups, salads, breads, snacks and even desserts. You can really go wild with Northern Lights Wild Rice!
Cooked rice can be frozen in airtight containers for lasting taste and convenience. Best of all, when stored in airtight containers, cooked wild rice stays fresh in the refridgerator for up to two weeks.
Simply Wild: One half cup cooked wild rice has only 65 calories -- perfect for every dietary plan! Serve it plain, or add it to your favourite recipe. Try wild rice in scrambled eggs, hash browns, pancakes, muffins, ice cream topping and more!
Northern Lights Wild Rice expands 4 times in volume when cooked.
To cook, put wild rice in wire strainer and rinse with cold water. Bring to boil using 4 cups water to 1 cup wild rice. Cover and reduce heat to gentle boil for 50 - 60 minutes until kernals puff open to reveal white interior. Remove from heat and drain.
For a chewier texture, reduce cooking time. For fluffier rice, let stand 30 minutes before draining.
Raw wild rice will keep indefinately when stored in a clean, dry place.
Simply Wild: Soak overnight to reduce cooking time.
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 Bake until toothpick can be withdrawn clean, about 55-60 minutes.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.
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
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.
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.
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!
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.
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.