MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Manitoba Wild Rice Categories: Pasta Yield: 4 servings 1 c Wild rice 1 t Salt 2 ea Onions, chopped 3 ea Stalks celery, chopped 2 T Butter 1 x Salt and pepper to taste 4 c Water 6 ea Slices bacon 1 ea Sweet green pepper chopped 1 1/2 c Sliced mushrooms 1/4 c Beef stock or water Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper.. (To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, Mn, 56630) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wild Rice Categories: Side dish, Vegetarian Yield: 2 servings 1/2 c Celery 1/2 c Onion 1/2 c Parsley, grated 1/2 c Butter 1 Box (10 oz) tofu 2 c Water 1/2 c Wild rice 1/2 c Short grain brown rice 3 tb Lemon juice 1/2 ts Rosemary In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes. Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve. (To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, Mn, 56630) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Arroz con Pollo #2 Categories: Chicken, Main dish, Mexican Yield: 4 servings 2 tb Oil 2 lb Chicken thighs & legs 1/2 ts Paprika 1 tb Cilantro, chopped 1/2 c Onion, diced 1 Clove garlic, crushed 1 1/2 c Water 1/2 c White wine 3 Tomatoes, diced 1 Bouillon cube 1 Bay leaf 1/2 ts Oregano 1 ts Mixed vegetable seasoning 1/2 ts Basil 1 c Celery 1/2 c Almonds 3/4 c Short grain brown rice 3/4 c Wild rice 2 c Peas Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready. (To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, Mn, 56630) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Duck With Pine Nut Wild Rice Categories: Mexican, Poultry, Game Yield: 4 servings 1 x Apricot Basting Sauce; * 1 x Duckling; 4 1/2 to 5 Lbs. 1 x Pine Nut Wild Rice; Below MMMMM---------------------PINE NUT WILD RICE-------------------------- 1/2 c Wild Rice; Uncooked 2 tb Green Onions/Tops; Sliced 1 ts Margarine Or Butter 1 1/2 c Chicken Broth 2 oz Pine Nuts; Toasted, 1/2 Cup 1/2 c Pears; Dried, Chopped 1/2 c Currants * See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone. Do not add water and do not cover. Roast, brushing with the sauce 2 or 3 times, until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice. PINE NUT WILD RICE: Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender, about 3 minutes. Stir in broth. Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and currants. (To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN, 56630) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mixed Grain Mushroom Casserole Categories: Side dish, Main dish, Casseroles Yield: 8 servings 1/2 c Wild rice 1/2 c Pearl barley 1/2 c Brown rice 1/4 c Oil 1 lg Onion; thinly sliced 4 Garlic cloves; chopped 4 tb Unsalted butter or margarine -OR- Oil 1/2 lb Mushrooms; thickly sliced 3 1/2 c Broth 1 ts Crushed dried thyme 1/2 ts Crushed dried oregano Salt & pepper; to taste Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt. casserole which is safe for both stove top and oven cooking, and place on med. heat. When hot , saute onion and garlic until tender and translucent, about 5-6 mins. Add the mixed grains and saute for 1 min., stirring constantly. Meanwhile melt butter or margarine (if using) in a separate pan on med. high heat. When hot , add mushrooms and saute quickly, stirring frequently, until the mushrooms are hot and have just absorbed the "butter" (about 1 min.). Immediately remove from heat. Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil. Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees F for 1 hr. NOTES: I use a lot less oil (only as much as needed to keep things from sticking in my cast-iron dutch oven), add hot peppers and fresh herbs (rosemary is especially delicious; i dislike dried oregano so i use less or none), add soy sauce instead of salt, and saute the mushrooms first in the same pan (taking them out when done) so i don't have to wash two pans :^>. Frankly i can't see where they get 8 servings from, this lasts me maybe 3 meals....It's really a hearty dish, so save it for a cold day (some of us still have a few left, despite the advent of spring). Enjoy! (8 servings as a side dish, less as an entree) From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen) @Newsgroups: rec.food.veg (To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN, 56630) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pheasant Wild Rice Casserole Categories: Casseroles, Poultry Yield: 6 servings Ingredients: 1 c Uncooked wild rice 1 Stick margarine or butter 1 sm Can sliced mushrooms 1 1/2 c Milk 1 sm Jar pimento, diced -(optional) Salt and pepper 1 Onion, chopped 1/4 c Flour 1 1/2 c Chicken broth 2 c Pheasant, cooked, diced 2 tb Parsley flakes 1/2 c Slivered almonds Directions: Prepare wild rice according to package directions. Saute onion in butter until tender. Remove from heat; stir in flour until smooth. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups. Gradual stir into flour mixture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes. (To order Wild Rice Write: Ray Leinbach, Box 202, Blackduck, MN, 56630) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kathie jenkins wild rice soup Categories: Soups Yield: 12 servings 1/4 c Butter 4 Celery stalks, chopped 2 Carrots peeled and diced 1 sm Onion, diced 1 sm Red onion, diced 1/2 c Green onions, sliced 1/3 c Slivered almonds 1 tb Dill weed 2 ts Black pepper 2 ts Garlic salt 2 Bay leaves 1/2 ts Turmeric 4 qt Chicken stock 1 1/2 c Wild rice, well washed 1/2 c White rice, well washed 1/2 ts Salt 4 Egg yolks 4 c Cooked chicken diced 3 c Mushrooms, sliced Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes. Add dill weed, pepper, garlic salt, bay leaves and turmeric. In separate large pot, bring chicken stock, wild rice, white rice and salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup into yolks, then whisk back into soup. Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil. Serve immediately. Each serving contains about 282 calories; 1,444 mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84 grams fiber. (To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN, 56630) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wild Rice Baked Chicken Categories: Main dish, Poultry, Casseroles Yield: 4 servings 2/3 c Wild Rice (uncooked) 4 Stalks, sliced 1 md Green pepper diced 1 1/3 c Water 2 ts Chicken bullion granules 1 ts Salt 2 ea Whole chicken breasts Soy sauce In bowl, thoroughly wash Wild Rice, drain in strainer. In buttered 2-qt casserole or baking dish. mix Wild rice, celery, green peppers, water, bullion, and salt. Skin and half chicken breasts and place on top of rice mixture; brush with soy sauce. Cover dish, bake in 350 degree oven for 1 1/2 hours or until wild rice is tender. (To order Wild Rice write; Ray Leinbach, Rt 1, Blackduck, MN, 56630) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wild Rice Casserole Categories: Casseroles, Main dish Yield: 4 servings 1 c Wild Rice (uncooked) 1/2 c Sliced almonds Or water chestnuts 1/2 lb Mushrooms sliced 3 c Chicken broth 3 tb Minced onion 1/4 c Butter Rinse Wild Rice thoroughly. Combine wild rice, mushrooms, onions and almonds in a 2-quart casserole. Add broth, dot with butter. Cover and bake in 325ø degree oven until rice is tender and liquid is absorbed (about 1« hours) ( To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, Mn, 56630) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sausage and Wild Rice Stuffing Categories: Poultry, Side dish Yield: 4 servings 1 c Wild Rice (uncooked) 1/2 c Sausage meat 1/3 c Onion minced 2 tb Parsley, minced 1 c Mushrooms, chopped 1/2 ts Sage 1/2 c Butter Salt and pepper to taste Precook Wild Rice. Saute onion in butter, add chopped mushrooms and sausage and fry until done. Combine Wild Rice, sausage mixture, parsley, sage, salt and pepper. Ideal for chicken, turkey, duck or squab. (To order Wild Rice write: Ray Leinbach, rt1 box 202, Blackduck, MN, 56630) MMMMM