MORE WILD RICE RECIPES

Wild Rice swells to approximately four times its normal size when cooked. Some prefer to soak wild rice for several hours before cooking. Our wild rice is carefully processed so you need only put in boiling water for 30 to 50 minutes to suit your own taste for tenderness. Our organic wild rice requires 20 to 30 min. additional cooking time. 

HOW TO CLEAN RICE

Wash wild rice by placing in wire strainer and running cold water through it.

HOW TO COOK RICE 

• 1 C. Ramy’s Wild Rice

• 3 C. Chicken Broth

• 1 tsp. Salt 

• Combine all ingredients in heavy saucepan & heat to boil.

• Cover and simmer over low heat 40-50 min., until rice is tender.

• Remove cover and fluff rice with fork.

• Cook 5 min. longer.

Serves 6 

Note: After first 30 min of cooking, check rice to see that it is not sticking to pan. If necessary, an additional 1/4 C. of water may be added. 

1 C. cooked wild rice 

1/2 C. butter 

1 medium onion, diced 

1/2 C. flour 

1 stalk celery, diced 

3 C. chicken or turkey broth 

1 carrot, chopped 

2 C. half & half 

• In large soup kettle, sauté onion, celery and carrot in butter until onion is transparent; reduce heat.

• Thoroughly blend in flour and cook 5 minutes, stirring frequently; do not brown.

• Using wire whisk, blend in chicken stock. Cook, allowing to thicken slightly. • Add half & half, blending well. Add rice, salt, & pepper.

• Simmer 20 minutes.

Serves 8 – 10 

Note: Add diced chicken or ham if desired. 

6 c. cooked Ramy Wild Rice 

2 cans mushrooms, drained 

1 can cream of chicken soup 

3 c. diced, cooked chicken 

1 can cream of celery soup 

1/2 c. chopped green & red pepper 

1 can chicken broth (14.5 oz.) 

1/4 tsp. garlic powder 

1 small package sliced almonds 

1 can sliced water chestnuts, drained 

• Mix all ingredients.

• Put into buttered 9X13 pan.

• Bake covered for 45 min at 350°

• Remove cover and bake an additional 15 min.

Serves 8 – 10

1 c. Ramy Wild Rice, Rinsed 

2 lbs. ground beef, browned 

1 c. celery, chopped 

1 c. green pepper, chopped 

1 c. onion chopped 

2 cans undiluted cream of celery soup 

1 14.5 oz. can of chicken broth 

2 c. half & half 

2 Tbs. Ramy’s Wild Seasoning 

• Mix all ingredients together

• Bake 1½ to 2 hours in a 350° oven. 

Serves 8 – 10

2 1/2 c. cooked Ramy Wild Rice 

1 c. chopped cashews or walnuts 

2 c. chopped celery 

2 1/2 c. cooked chicken, cut up 

8 oz. can pineapple chunks, drained 

3/4 c. light mayonnaise 

1 c. green grape halves 

1/2 c. chopped chutney 

1/2 tsp. salt 

• In a large bowl, toss wild rice with celery, pineapple, grapes, nuts, & chicken.

• In a small bowl combine mayonnaise, chutney, and salt.

• Toss mayonnaise with salad mixture.

• Cover & refrigerate several hours or overnight.

Makes 8 – 10 Servings

1/2 c. Ramy Wild Rice

2 c. canned beef bullion, undiluted 

1 c. frozen peas, thawed 

2 stalks, celery, sliced diagonally 

4 green onions, sliced 

1/4 c. slivered almonds, opt.

DRESSING: 

 2 Tbs. red wine vinegar 

1 Tbs. soy sauce 

2 tsp. sugar 

2 tsp. olive oil 

2 tsp. sesame oil 

• In a medium saucepan add rice with 1 inch cold water and cover.

• Heat to boiling, add bullion.

• Simmer, covered, until liquid is absorbed & rice is cooked (about 1 hour).

• Combine dressing ingredients & mix well.

• While rice is still warm, toss with dressing; cool.

• In medium bowl combine rice with remainder of ingredients.

• Toss well & refrigerate. 

1/4 c. butter, softened 

1 1/4 c. whole wheat flour 

1/4 c. brown sugar 

1 tsp. baking powder 

2 eggs 

1 tsp. nutmeg 

1 1/2 c. cooked Ramy Wild Rice 

1 tsp. cinnamon 

1/2 c. chopped pecans 

3/4 c. milk 

• Cream butter and sugar, add eggs and beat until fluffy.

• Stir in wild rice and pecans.

• Stir flour, baking powder, nutmeg and cinnamon together.

• Add to creamed ingredients alternately with milk, stirring until moistened.

• Pour into greased loaf pan and bake 325° for 55-60 min, or until toothpick comes out clean.

• Cool on wire rack. 

1 1/2 c. brown sugar 

1 tsp. cinnamon 

1 1/2 c. melted butter 

1/2 c. milk 

2 large eggs 

2 c. chopped apple 

1 tsp. vanilla 

1 c. cooked Ramy Wild Rice 

2 c. flour 

1 c. chopped nuts (walnuts or pecans) 

3/4 tsp. baking soda 

1/2 tsp. baking powder 

• In large bowl combine sugar & butter, beat in eggs & vanilla.

• Mix flour, soda, baking powder & cinnamon.

• Add to creamed mixture alternately with milk.

• Stir in apples, wild rice & nuts.

• Pour into a greased & floured 9X13 in. pan.

• Bake 45 min. at 350°.

• Let cool in pan.

• Frost with maple icing. 

1 c. cooked Ramy Wild Rice 

1 1/2 tsp. grated orange rind 

1 1/2 c. sifted all-purpose flour 

1/2 c. milk 

1 Tbs. baking powder 

1 egg lightly beaten 

1/2 tsp. salt 

4 Tbs. melted butter 

1/3 c. chopped cranberries 

• Sift dry ingredients together into a mixing bowl.

• Combine all other ingredients and stir into dry ingredients until well blended.

• Spoon into greased muffin cups.

• Bake at 425° for 25 min. 

2 c. sugar 

2 c. flour 

4 eggs 

1 tsp. soda 

1 c. canola oil 

1 tsp. baking powder 

1 tsp. vanilla 

1 tsp. cinnamon 

2 c. shredded zucchini 

2 c. cooked Ramy Wild Rice 

• Cream sugar and eggs, add oil and vanilla; mix.

• Sift dry ingredients together, add to creamed mixture; blend.

• Stir in zucchini and wild rice.

• Bake in greased 10 x 15 inch jelly roll pan for 40 minutes at 350°.

• Frost with cream cheese frosting.