Autumn Recipes: W is for Wild Rice

by Michele Cheplic | More from this Blogger

01 Oct 2008 07:26 AM

Welcome to October! Let the holiday countdown begin, right? I say that with a twinge of sarcasm because to be quite honest I am still lamenting the fact that our local pool closed a few weeks back. As for preparing for the holidays, well, that's so way off my radar it's not even funny.

However, I realize that there are some of you who are in full-on holiday mode--be it Halloween, Thanksgiving or (gasp!) Christmas (I know a gal who completed her Christmas shopping last weekend... we are no longer friends... just kidding) so I thought it would be helpful to post the following seasonal recipes.

History buffs are likely familiar with the fact that wild rice is one of this country's native foods and that it, along with pumpkins and cranberries, were served up at the first Thanksgiving celebration. According to the folks at the International Wild Rice Association, the rice is indigenous to the United States and is grown in nearly every state east of the Rocky Mountains.

As evidenced in the following recipes, wild rice is extremely versatile and pairs well with other seasonal favorites such as apples and turkey.

WILD RICE AND ASPARAGUS SALAD with TURKEY

Ingredients:

1-1/4 cup Wild Rice, uncooked

1-1/2 cup Water

1 tablespoon Tarragon, fresh and minced

1 tablespoon Chervil, fresh and minced

1/3 cup Sour Cream

5 Boneless Turkey Tenderloins

1/2 lb. Asparagus, trimmed and cut into 2-inch pieces

1/2 lb. Snow Peas, strings removed and halved

1/4 lb. Fresh Greens

Walnut halves, toasted for garnish

Directions:

Preheat oven to 350 degrees.

In large saucepan simmer wild rice in water for about 40 minutes, or until tender; drain.

Combine herbs and sour cream; spread on turkey and place into greased baking dish.

Bake 20-25 minutes.

Blanch asparagus and snow peas in boiling water 2 minutes, drain well; toss carefully with wild rice and greens.

Cut turkey and arrange on plate next to salad, top with favorite dressing.

WILD RICE WITH APPLES AND MUSHROOMS

Ingredients:

1 cup Wild Rice, uncooked

3-1/2 cups Chicken Broth

1/2 teaspoon Nutmeg

1 cup Apple slices, dried

1 cup Onion, chopped

1 jar Sliced Mushrooms (4.5 oz), drained

1/2 cup Celery, sliced thin

Directions:

In large saucepan simmer wild rice, broth and nutmeg for about 20 minutes.

Add remaining ingredients; cover and simmer 20-30 minutes more minutes, stirring occasionally, until wild rice reaches desired doneness.

Serve with chicken, turkey or ham.

Related Articles:

Autumn Recipes: W is for Wild Rice

Autumn Recipes: U is for Udon

Autumn Recipes: T is for Turkey

Autumn Recipes: S is for Stew

Autumn Recipes: R is for Roasts

Autumn Recipes: Q is for Quiche

Autumn Recipes: P is for Pork

Autumn Recipes: O is for Orange

Autumn Recipes: N is for Noodles

Autumn Recipes: M is for Muffins

Autumn Recipes: L is for Lamb

Autumn Recipes: K is for Kale

Autumn Recipes: J is for Jambalaya

Autumn Recipes: I is for Indian Curry

Autumn Recipes: H is for Ham

Autumn Recipes: G is for Ghoulish Goulash

Autumn Recipes: F is for Fresh Fruit

Autumn Recipes: E is for Easy Taco Soup

Autumn Recipes: D is for Donuts

Autumn Recipes: C is for Comfort Food

Autumn Recipes: B is for Butternut Squash

Autumn Recipes: A is for Apple

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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