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My freind gave me some wild rice he harvested and am looking for some recipes to use it in.

I don't use an exact recipe. I boil my rice until tender. While the rice is boiling I saute bacon, celery, mushrooms, and some onion. Mix all the ingredients together with a can of undiluted cream of (whatever you have on hand) soup. Salt and pepper to taste. Put everything in a cassarole dish or dutch oven and bake covered for an hour. Serve as a side dish.

I LIKE TO CUBE UP SOME COOKED CHICKEN, GROUSE OR PHEASANT IN THERE ALSO. GROUND BEEF OR ITALIAN SAUSAGE WORKS TOO.

Every once in a while I like to just cook up some wild rice until tender to my liking and serve it with salt, pepper, and butter. Can also mix with a cubed carrots, peas, beans, etc.

Throw a little into your bird stuffing this Thanksgiving. Probably would want to partially cook the rice first.

To Waskawood's recipe you can also add some slivered almonds, water chestnuts, green pepper, etc.

I like to cook until tender in chicken stock and then drain. Saute up some onion, celery etc. in butter and add to cooked rice. Season with S&P.

best recipe i've found. great with eggs for breakfast, put in a bird and roasted, as a side dish, or just about anything. Its that good!

3 chicken bouillon cubes
1 cup wild rice
1 cup chopped celery
1 cup chopped onion
1/3 cup butter
1/2 lb. Mild seasoned pork sausage
8 oz. fresh mushrooms (i use morels when i can!)
1/4 cup chopped fresh parsley
1/2 t. salt
1/4 t pepper
1/2 t sage
1/4 t thyme

Cook the rice in a sauce pan on the stove top using 2 cups water for every one cup rice. Add the bouillon cubes to the water with the rice and bring to a boil. Let simmer for 20 to 25 minutes. Chicken broth or other broth may be substituted for the bouillon cubes. Saute the onions in butter till lightly browned. Saute the celery in butter. Saute the mushrooms in butter. Brown the sausage in a fry pan and drain on paper towel. Combine all the ingredients in a covered baking dish and bake at 350 for 25 min

I heard this on the radio last week and tried it on my parents and neighbors Monday night.

Cook wild rice. I think I used a half cup of rice to four cups water, brought to hard boil for five minutes, then reduced heat to a simmering boil until tender. Brown venison chops (cut into cubes)in olive oil, saute portabella mushrooms, then remove from the pan. Make a box of stove top stuffing, using white wine instead of water. Mix the chops, mushrooms, and wild rice back into the stuffing. Put mixture into half sheets of puff pastry dough (in the freezer section) use egg wash as glue and fold over, crimp the edges with a fork, brush on egg wash on top, and bake until golden brown (30-35 minutes at 350). They got fairly big, but there was none left on anyone's plate that night.

I thought if was pretty good too.

the recipe by gobluem is top notch. i also add cooked chopped up bacon before the oven. will also have to try the last one though, that just looks like one happy carb overdose. trying to think up some type of gravy/sauce to drizzle over.

I grew up in mahnomen mn where the rice is very abundant. we had so much of it that my brother started to take a bowl of rice, add 1/2 & 1/2 cream, bananas and sugar just to try it a different way. well it kinda stuck and most of my family still enjoys it to this day.

There is many ways to consume it, it's an ingredient with a lot of possibilities. My prefered method is to to boil it in salted water until tender, and eat it with butter salt and pepper.

Where we buy ours this recipe comes with the package.

1/2 c. wild rice, uncooked
3 c. water
1 med. onion, minced
2 tbsp. butter
2 c. water
1 qt. milk
2 cans cream of potato soup
1 lb. Velveeta cheese
10 strips crisp bacon, crumbled (optional)

Rinse wild rice thoroughly. In a medium saucepan add rice and 3 cups water. Add salt, if desired. Bring to a boil and simmer. Check after 45 minutes. If most of the grains have split and the inner, lighter part is visible, it's just right.
Saute onion in butter until tender. Add water, milk and potato soup. Increase heat to medium, stirring occasionally. When mixture is hot, add cheese in chunks to speed melting. When creamy, add wild rice. Garnish with crumbled bacon. For variations, saute mushrooms and/or green pepper with onion. We usually add broccoli and cauliflower before the rice and cook until done.

It's called PAUL HARVEY'S WILD RICE SOUP.