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)
 
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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)
 
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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 325 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
 
