Wild Rice Recipes

Cranberry Wild Rice Rolls

Ingredients

1/3 c . butter plus extra for brushing on
1 c . milk
2 T . instant yeast
2 T . honey
1/2 tsp . salt
1 large egg
1/2 c . cooked Wild Rice
3 c ¼-4 . all-purpose flour
1/2 c . dried cranberries
1/4 c . chopped pecans

Instructions

1. Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet. Set aside.
2. In a small saucepan, melt butter.
3. When butter is mostly melted, stir in milk, and heat mixture to about 110 F.
4. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand) .
5. When milk mixture is at temperature, add to yeast and honey; stir to combine.
6. Add salt and egg, and stir until combined.
7. Stir in cooked cooked wild rice.
8. Stir in 2 cups flour.
9. Add remaining flour until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.
10. Knead in cranberries and pecans.
11. With lightly floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
12. Cover, and let dough rest for 10 minutes.
13. Bake for 10-12 minutes, or until lightly golden brown.
14. If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.

Wild Rice Casserole

1 can of cream of mushroom soup

1 can of cream of celery Soup

1 can of french onion soup

1 can of mushrooms drained

1 cup of uncooked Minnesota Wild Rice rinsed

Mix all ingredients into a 2 quart casserole dish cover

and Bake @ 350 for 1 hour

Note I only use Campbell soup and at times I add a

2 to 3 Tablespoons of water.

Wild Rice Soup

10 Slices of bacon diced and cooked

½ cup of celery diced

½ cup of onion chopped

1 med carrot grated

2 cups of cooked wild rice ( lake variety)

2 cups of chicken broth

2 cans of cream of mushroom soup

2 cups of milk or half and half

Cook bacon add celery and bacon to bacon grease

and cook until translucent add all stuff to pot and simmer.

DO NOT BOIL

cook for 30 Mins.

Walleye Wild Rice Egg Rolls 

Take a package of egg roll wrappers and make sure you separate it down to the individual wrapper. (They like to stick together.) Lay the egg roll down in the shape of a diamond as you look at it.

Take and cube walleye filets (Or any fish) into smaller chunks. Season the fish to your taste at this time. I recommend Old Bay seasoning. Put about 6 chunks of fish on the egg roll in the lower-center.

Sprinkle a light amount of shredded cheese (I like cheddar.) over the fish. Next add a layer of cooked Wild rice.

Take a bag of cole slaw found by the lettuce and salads in the grocery store…and sprinkle the slaw over the fish until covered. Be somewhat generous.

Take the right and left corners and fold them in to the center. Roll the wrapper up from the bottom to the top…wetting the very tip with water on your fingertip to glue it together.

Deep fry at 325 to 350 until golden brown. Once done, let them drain length-ways (Up and down) on a paper towel to let oil and water drain for a bit.

Serve with tartar sauce or plum dipping sauce

These WILL be a huge hit at your next fish fry!!

Wild Rice Broccoli Bake

Ingredients

2 Tablespoons Butter

1/2 Cup Chopped Celery

1/2 Cup Chopped Onion

1 Can (10 oz.) Sliced Mushrooms

3 Cups or 1 Pound of Chopped Broccoli Florets

2 Cups Cooked Wild Rice

1 Can (10 oz.) Cream of Mushroom Soup

1/2 Cup Shredded Sharp Cheddar Cheese

Directions

1. Prepare Wild Rice
2. Melt butter in large skillet over medium heat.
3. Add celery and onion, saute until onion is tender.
4. In a large bowl, mix sauteed celery and onion with all ingredients except for 1/4 cup of cheddar cheese.
5. Spoon into greased casserole dish and sprinkle remaining cheese on top.
6. Bake uncovered at 350° for about 50 minutes.

Enjoy!

Sausage-Wild Rice Casserole 

 12 ounces mild pork sausage
 1 cup chopped onion
 8 ounces sliced fresh mushrooms
 1 8 - ounce can sliced water chestnuts, drained
 1/4 cup all-purpose flour
 1/8 teaspoon pepper 
1 1/2 cups chicken broth 
3/4 cup milk 
2 cups cooked wild rice 
2 cups cubed, cooked chicken or turkey

Directions

1. In a 12-inch skillet, cook sausage and onion until sausage is brown. Drain off fat. Add sliced mushrooms and water chestnuts and cook until mushrooms are tender. Stir in flour and pepper. Add chicken broth and milk all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove skillet from heat. 
2. Meanwhile, in a saucepan, cook the wild rice
3. Toss together the sausage mixture, rice, and chicken or turkey. Transfer to a 2-1/2- or 3-quart casserole. 
4. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through.

 Makes 6 servings.

Wild Rice & Italian Sausage Stuffed Peppers

Ingredients

6 large bell peppers

1 cup cooked wild rice

1 Tbsp olive oil

1 onion, diced

¼ to 1 tsp red chili flakes (customize heat to your taste)

4 cloves garlic, minced

3 large Italian sausages, casings removed

¼ cup parsley, chopped

Salt and pepper, to taste

1 cup shredded Parmesan cheese, plus more for topping.

Instructions

1. Wash and dry the bell peppers. Slice off the tops of the peppers and remove the pith and seeds. If necessary, run under water to remove all the seeds.

2. Preheat oven to 350°F. Lightly grease the bottom of an oven-safe casserole dish; set aside and fill the dish with the peppers; set aside.

3. Prepare wild rice.

4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onions and red chili flakes for 3-5 minutes until softened, stirring often to avoid burning. Add garlic and sausages, breaking up the meat so it crumbles. Cook, stirring often, for about 10 minutes until sausages are cooked through. Stir in parsley and season with salt and pepper.

5. Toss together the sausage mixture, cooked rice, and Parmesan. Fill each bell pepper with the mixture and sprinkle the tops with a bit more Parmesan. Add the pepper tops to the casserole dish, if desired (they're pretty and fun to serve with each pepper!).

6. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue to bake for another 20 minutes until cheese is melted and peppers are soft to the touch (they should be soft, but not mushy).  

Wild Rice and Mushroom Cabbadge Rolls

INGREDIENTS

For the Sauce:

1 tablespoon olive oil

1 onion, diced

4 cloves garlic, finely minced

1 jar (16 oz) crushed heirloom tomatoes

1 cup vegetable broth

1/2 teaspoon fresh thyme leaves

1 teaspoon sea salt

1/8 teaspoon fresh cracked pepper

1 pinch of raw sugar

For the Rolls:

1 medium cabbage, par boiled and leaves removed

1 cup cauliflower, cut into small florets

1/2 cup raw wild rice (will make about 1 ½ cups cooked wild rice)

1 ½ cups vegetable broth

1/2 cup green onion, ends removed and chopped

1 (3.5 oz) package beech mushrooms, diced

1 teaspoon flat leaf parsley, coarsely chopped

1 teaspoon sea salt

1/8 teaspoon fresh cracked pepper

1 egg

1/2 cup sauce from above

INSTRUCTIONS

Preheat the oven to 400 degrees F.

For the Sauce:

Heat a large sauté pan on medium heat. Once hot, add the olive oil. Add the onions and cook until golden brown, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the jar of crushed heirloom tomatoes, vegetable broth, thyme, salt and pepper.  Add a pinch of sugar and simmer for about 20 minutes.

Meanwhile, cut the core of the cabbage out, leaving the leaves intact.
In a large pot with boiling water, parboil the head of cabbage (just enough until you can gently peel away each layer, but be careful not to overcook). Drain the leaves on a paper or kitchen towel.

Make the filling:

Drizzle 1 tablespoon olive oil over the cauliflower florets and season with salt and pepper. Roast the cauliflower in the oven until tender, about 10 minutes.
In a small pot, cook the rice on low heat with the vegetable broth or water until tender and the liquid is absorbed, about 20 minutes.

In a bowl, mix together the rice, cauliflower, green onions, mushrooms, parsley, salt, pepper, egg and add ½ cup of the sauce mixture to help bind.

Place a small amount of the mixture onto a cabbage leaf in the center. Do not overfill. *

Roll, tucking in the ends like an egg roll. Repeat with all the cabbage leaves.

Place all of the finished rolls into a large casserole dish, stacking the rolls next to each other. Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water. Bake for 45 – 60 minutes until the sauce is bubbling, cabbage leaves are translucent and the filling is hot inside.

*At this point, you can store the rolls in a reusable freezer container or freezer bag for up to two months until ready to bake.

Grilled Dijon and Wild Rice Turkey Burgers

1 pound ground turkey or beef

4 medium green onions, chopped (1/4 cup)

1 cup cooked wild rice

1 tablespoon chopped fresh or 1 teaspoon dried dill weed

2 tablespoons Dijon mustard

6 French rolls, split

Heat coals or gas grill for direct heat. In small bowl,
mix all sauce ingredients. Cover and refrigerate until serving.
In large bowl, mix all burger ingredients except rolls. Shape mixture into 6 oval patties, about 3/4 inch thick.
Grill patties uncovered over medium heat 12 to 15 minutes, turning once, until no longer pink in center and thermometer inserted in center reads 165°F. Add rolls, cut sides down, for last 4 minutes of grilling until toasted.
Serve burgers on rolls. Top with sauce



Dilled Dijon Sauce

1/3 cup mayonnaise or salad dressing

1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed

1 teaspoon Dijon mustard

TURKEY WILD RICE SOUP RECIPE

INGREDIENTS

• 1/2 cup butter, cubed
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 1 medium onion, chopped
• 1/2 cup all-purpose flour
• 4 cups chicken or turkey broth
• 2 cups cooked wild rice
• 2 cups cubed cooked turkey
• 2 cups half-and-half cream
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.

Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

WILD RICE HARVEST CASSEROLE RECIPE

INGREDIENTS

• 4 to 5 cups diced cooked chicken
• 1 cup chopped celery
• 2 tablespoons butter
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2 cups chicken broth
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 small onion, chopped
• 1 cup uncooked wild rice, rinsed and drained
• 1/4 teaspoon poultry seasoning
• 3/4 cup cashew pieces
• Chopped fresh parsley

DIRECTIONS

In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.

Wild Rice Patties

Ingredients

1 cup cooked wild rice

1 quart salted water

6 strips of bacon 

1 (2oz) can of mushrooms ( stems and pieces)

clove of garlic 

1/4 med onion diced fine

1/2 rib of celery dice fine

salt and pepper 

2 eggs

2 tablespoons butter

In a frying pan , fry bacon until crisp. Remove bacon and Saute 

mushrooms, garlic, onoins and celery until golden brown.

Season to taste with salt and pepper.

Add 2 eggs, mix thouroughly . Form patties and fry in butter.

Serve with Orange Marmalade.

WILD RICE MUSHROOM 

OMELET RECIPE

INGREDIENTS

• 1/2 pound bulk pork sausage
• 1 medium onion, chopped
• 1 celery rib, finely chopped
• 2 tablespoons butter
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1-1/2 cups cooked wild rice
• 1 teaspoon dried parsley flakes
• 14 eggs
• 1/2 cup water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• CHEESE SAUCE:
• 2 tablespoons butter
• 1 teaspoon chicken bouillon granules
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/4 cup cubed process cheese (Velveeta)
• Minced fresh parsley, optional

DIRECTIONS

In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the skillet, saute onion and celery in butter until tender. Add mushrooms; heat through. Stir in the sausage, rice and parsley.

In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm. Repeat to make six more omelets.

For cheese sauce, melt butter in a saucepan over medium heat. Stir in bouillon until dissolved. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Drizzle over omelets. Sprinkle with parsley if desired.

WILD RICE PECAN WAFFLES RECIPE

INGREDIENTS

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs, separated
• 2/3 cup milk
• 1/4 cup canola oil
• 1-1/2 cups cooked wild rice
• 1/2 cup chopped pecans

DIRECTIONS

In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk the egg yolks, milk and oil. Stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans.

Bake in a preheated greased waffle iron according to manufacturer's directions until golden brown.  

THREE-GRAIN WILD RICE BREAD RECIPE

INGREDIENTS

• 1 package (1/4 ounce) active dry yeast
• 1/3 cup warm water (110° to 115°)
• 2 cups warm 2% milk (110° to 115°)
• 2 cups whole wheat flour
• 1/2 cup rye flour
• 1/2 cup quick-cooking oats
• 1/2 cup honey
• 2 tablespoons butter, melted
• 2 teaspoons salt
• 4 to 4-1/2 cups bread or all-purpose flour
• 1 cup cooked wild rice, cooled to room temperature
• 1 egg
• 1 tablespoon cold water

DIRECTIONS

In a large bowl, dissolve yeast in warm water. Add the milk, whole wheat flour, rye flour, oats, honey, butter, salt and 2 cups bread flour. Beat until smooth. Stir in wild rice and enough remaining bread flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.

Beat egg and cold water; brush over loaves. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.   Makes 2 loaves 

 

Wild Rice Porridge

• 1/2 cup Wild Rice   
• 1 cup  Milk  
• 1 cup   Half and Half    
• 1/2 cup   Heavey Whipping   
• 2.5 Tbsp. Honey     
• 1/4 tsp. Ground Nutmeg   
• 1/4 tsp.   Ground Cinnamon  
• 3 Tbsp. Dried Blue berries  
• 3 Tbsp. Dried Cranberries  

1. On medium heat bring milk, cream and half and half to boil. Add wild rice, honey, nutmeg and cinnamon. Boil for 5 minutes and lower heat to low. Cover.
2. Allow wild rice mixture to cook for 30 minutes, stirring occasionally. At 30 minutes stir- as the rice begins to soften the porridge will thicken. Add the dried berries and re-cover.
3. Check the porridge and wild rice every 15 minutes for desired texture. Should be ready to eat anywhere between an hour to 1.5 hours cook time.
4. Serve warm. Add more honey on top for additional sweetness.

CHEESY WILD RICE QUICHE

Ingredients:

• 1 unbaked pie shell (9 inch)
• 1 tablespoon butter
• 1/2 cup Canadian bacon, diced
• 1/3 cup onion, finely chopped
• 1 cup (4 ounces) Monterey Jack cheese, shredded
• 1 cup cooked wild rice
• 3 eggs
• 1 1/2 cups half and half
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 425 degrees. Bake crust for 5 minutes. Remove from oven and set aside.
2. Reduce oven to 325 degrees.
3. In a small skillet, sauté Canadian bacon and onion in butter until the onion is soft. Spoon into your crust.
4. Sprinkle the cheese and wild rice evenly over the onions and Canadian bacon.
5. In a small bowl, whisk together the eggs, half and half, and salt. Pour over all the ingredients in the pie crust.
6. Bake for 50 minutes. Let stand for 10 minutes before serving.

Chuck's Wild Rice Pancakes

WILD RICE BRUNCH CASSEROLE RECIPE

INGREDIENTS

• 1 cup cooked wild rice
• 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups cubed fully cooked ham
• 5 tablespoons butter, divided
• 12 eggs
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• CHEESE SAUCE:
• 2 tablespoons canola oil
• 3 tablespoons all-purpose flour
• 1 cup milk
• 2 cups (8 ounces) shredded Colby or Gouda cheese
• 1/2 teaspoon ground ginger
• Dash white pepper

DIRECTIONS

Cook rice according to package directions. Spread in greased 13x9-in. baking dish; set aside.

Meanwhile, preheat oven to 325°. Place asparagus and 1/2 in. of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer 3-5 minutes or until crisp-tender. Drain and set aside.

In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice.

In a large bowl, whisk eggs, milk, salt and pepper. In the same skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Spoon over ham; top with asparagus.

For sauce, heat oil in a saucepan. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add the cheese, ginger and pepper. Cook and stir 2 minutes longer or until cheese is melted.

Pour over casserole. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer.

Wild Rice Krispy Bars

¼ pound (1 stick) butter

10 ounces marshmallows

8-10 cups popped wild rice

Vegetable oil

To pop the rice, fill an 8-inch skillet 2/3 full with shortening. Heat until almost boiling, but not smoking. It's ready when you drop a kernel of rice into the hot oil and it pops.

Put ¼ cup or less wild rice into the bottom of a 6-inch wire mesh strainer and immerse into hot oil for 2 to 5 seconds, or until all rice is popped. (There is also an instructional rice-popping YouTube video.) Drain in paper towel-lined container. Continue until you have desired amount of rice.

Melt butter in a 10-inch cooking pot over low heat. Add marshmallows and stir until completely melted. Add popped wild rice and stir into marshmallow mix until well coated.

Butter a 12-by-16-by-1-inch pan. Using a buttered spatula or waxed paper, press mixture evenly into the pan. Cut into squares when cool.

This recipe is from Rick Smith, director of the American Indian Learning Resource Center at the University of Minnesota's Duluth campus. He says only hand-parched wild lake rice works. Cultivated wild rice doesn't pop. Don't expect fluffy kernels like popcorn. Wild lake rice pops into tiny, squiggly forms. It has a rich, nutty taste and wonderful crunch. The cooking medium is vegetable oil or, if you're really feeling decadent, lard. Wild rice pops very quickly – in under 5 seconds – so be careful. Serve it plain with salt as an hors d'ouevres, sprinkle in salads or make into, yes, wild rice krispy treats.

Cranberry-Orange Wild Rice Muffins

Ingredients:

• 3/4 cup fresh cranberries, chopped tossed with 2 TB sugar or 1/2 cup dried cranberries
• 1/4 cup sugar
• 2 tsp. orange zest 
• 1 tsp. cinnamon
• dash nutmeg
• 1/4 tsp. allspice
• 1-1/2 cups flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• juice of 1 orange
• 1/4 -1/3 cup buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup melted butter
• 1/2 cup cooked wild rice  

Directions:

• Preheat oven to 400 degrees.
• Lightly grease 6 large muffin tins or 9 regular size muffin tins, set aside.
• In a small bowl add dried cranberries and pour 1 cup boiling water over them to plump up. Drain after 10 minutes and pat dry on a paper towel. If using fresh cranberries toss with 2 TB. sugar.
• In a measuring cup, combine orange juice with buttermilk to make 1/2 cup. Whisk in eggs and butter. 
• Add juice mixture to dry mixture; stir just until combined. Stir in wild rice and cranberries. 
• Spoon batter into prepared muffin wells. 
• Mix a little cinnamon and sugar together and sprinkle over muffins.
• Bake at 400 degrees for 18-20 minutes for large muffins and 15-18 minutes for regular sized muffins.  

Wild Rice Blueberry Muffins

1 cup of flour
1/2 cup cornstarch
1 T. baking powder
1/4 t. salt

2 T. flax meal mixed with 6 T. hot water (this is a slurry to replace 2 eggs)
4 oz. unsweetened applesauce (this is one snack size cup of applesauce) 
1 T. oil 
1 cup unsweetened almond milk
1 cup cooked wild rice
3 T. maple syrup
1 cup fresh blueberries

Heat oven to 425 degrees. (I know this is h-o-t for a muffin, it works!)

Whisk dry ingredients together in bowl and set aside.

In bowl of stand mixer, combine flax meal slurry, applesauce, oil and almond milk.  Add wild rice and maple syrup.  Slowly add in dry ingredients, mixing only low until a thin batter forms.  Add in one cup of blueberries, stirring gently by hand.

Wild Rice Pudding

3/4 Cup of Raisins
1/4 Cup of Honey
1/4 Cup of Maple Syrup
2 Beaten Eggs
1/2 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg
1 Teaspoon Vanilla
Dash of Allspice
1/4 Teaspoon Salt
2 Cups of Cooked Wild Rice
2 Cups of Scalded Milk

Soak raisins in hot water until soft and then drain. Combine honey and maple syrup. Add beaten eggs and spices. Pour into baking dish and stir in scalded milk, wild rice and raisins. Bake at 350F for 1 hour or until inserted knife comes out clean.
Serve warm with cream.

Wild Rice Chicken Salad

Ingredients

• 1 cup cooked wild rice
• 3/4 cup light mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon white sugar
• salt and pepper to taste

 

• 2 cups cooked, cubed chicken or turkey
• 1/4 cup diced green onion
• 1 cup seedless red grapes
• 6 ounces blanched slivered almonds

Directions

1. Cook rice according to package directions. Remove from heat and set aside to cool.
2. In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
3. Before serving, sprinkle slivered almonds over the top of the salad.

Wild Rice Stuffing Recipe

Ingredients

• Turkey giblets
• 4 cups water
• 1 1/2 cups cooked wild rice
• 1 celery rib, chopped
• 1 small onion, chopped
• 1/2 cup butter
• 2-1/2 cups crushed seasoned stuffing
• 1-1/2 cups chicken broth

Directions

• 1. Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender.
• 2. Meanwhile, cook the wild rice. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice.

WILD RICE CRUSTLESS CUSTARD PIE

INGREDIENTS

1. • 1/3 cup UNCOOKED wild rice
   • 2 cups water & 1/2 tspn. salt
   • 1 cup milk [lowfat or whole]
   • 3 eggs
   • 1/2 tspn. salt
   • 1/4 tspn. fresh grd pepper & nutmeg
   • 1 cup all purpose flour
   • 2 TBLSPNS butter

PREPARATION

1. 1. Rinse rice in cold water & drain Bring rice, water & salt to boiling. Reduce heat & simmer, covered till rice is tender, approximately 45 minutes. Drain & let cool. Whisk milk, eggs, salt, pepper & nutmeg to blend. Stir in flour & LET STAND FOR 30 MINUTES covered at room temperature. Heat oven to 450* In a 9" glass pie pan heat 2 TBLSPNS butter in the oven while it's heating till light brown. Watch not to burn butter. Stir rice into egg mixture & pour carefully into the hot buttered pie pan. Bake untill set, about 25-30 minutes. The pie will puff up high all around it's edge & fall back some as it cools. Serve hot or at room temperature.