Wild rice

This the season;What is your most preferred method of preparing wild rice?

“salli, we should have some wild rice.”

She does make some fantastic wild rice soup but doesn’t usually put enough hot sauce in it. The soup is much better with a whole chicken cut up than the flavorless chicken breasts.

jeff_huberty wrote:

This the season;What is your most preferred method of preparing wild rice?

baked.

1 1/2 cups wild rice. wash good.
1 can beef consumme soup
1 cup beef broth
add some onion and celery.
let soak for 2 1/2-3 hours then bake at 350 for 1 hour!!!!!

wild rice soup is also awesomw!!!!!

Boiled with a little salt, chicken bullion and a couple dashes of Worcestershire. Serve with a little butter n salt(under some grouse breast or veni chops.

glenn57 wrote:

<div class=”d4p-bbt-quote-title”>jeff_huberty wrote:</div>
This the season;What is your most preferred method of preparing wild rice?

baked.

1 1/2 cups wild rice. wash good.
1 can beef consumme soup
1 cup beef broth
add some onion and celery.
let soak for 2 1/2-3 hours then bake at 350 for 1 hour!!!!!

wild rice soup is also awesomw!!!!!

Glenn,
Soak it in the beef brothy and then bake it all as listed above?
2 qt Corning Ware dish?

Yes and yes! I believe what we use is a Pyrex glass 2qt corning cook ware! I stir it about 1/2 done!

Thanks Glen! I’v got a bag that is 12 oz in weight, I’ll proportion it to your liquid and see how it turns out. I picked it up after returning home from LOW in Oct.

Glad I could help. The rice we get are 1 lb bags and usually get 3 meals roughly out of it. Good luck and hope you like it! We do;

This was my 1st year wild ricing. Pretty good time. Only fell in once. Ended up with 25 pounds of rice after processed for a couple of days ricing. Looking forward to trying some new areas this coming summer.

With walleye, in walleye cakes! This is one recipe that can rival fresh fried walleye in deliciousness.

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BigWerm wrote:

With walleye, in walleye cakes! This is one recipe that can rival fresh fried <strong class=”ido-tag-strong”>walleye in deliciousness.

Dang, that looks good!

reverend wrote:

Dang, that looks good!

One of my absolute favorites! I usually make them for breakfast with a poached egg on top, tough to beat!

BigWerm wrote:

<div class=”d4p-bbt-quote-title”>reverend wrote:</div>
Dang, that looks good!

One of my absolute favorites! I usually make them for breakfast with a poached egg on top, tough to beat!

I have another fish cake recipe that is very good but thinking I’ll give this one a try. I’m planning on making them up and then cooking some right away and then wrapping some up in wax paper to cook in the fish house the following on night. Any problems, issues I might might have? Otherwise I may post some photos of the finished product out there on Mille Lacs. Who knows, being still the walleyestudent it might be the only walleye I see the whole time!

Glen, by the way, are there different types of WR? My brand took forever to get tender and several gallons of liquid! (not really gallons but I had to keep adding to it for a long time!)

Denny O wrote:

Glen, by the way, are there different types of WR? My brand took forever to get tender and several gallons of liquid! (not really gallons but I had to keep adding to it for a long time!)

Well since Glen isn’t in the room right now, thought I’d try to explain. Huge difference between “cultivated” wild rice and true natural “wild” rice!
When Glen returns, I’ll allow him to elaborate!

So the cooking times will vary that much between the 2 types?

For instance I’ve had a wild rice meatloaf from Thielen’s Meat market in Little Falls that bakes from 1 to 1&1/2 hour just so the loaf hits 160 degrees with no added moisture, opposed to the previous mention of my wild rice bake attempt went hours and with gallons!

Well yes, the cooking times do vary significantly between the cultivated and true natural wild rice.
But now you’re complicating it further. The Thielens meatloaf most likely precooked the wild rice before adding to the meatloaf mixture…I would have. No way would uncooked, raw cultivated wild rice ever cook properly in a meatloaf.
Ultimately I always prefer the true natural wild rice, however sometimes I want/need a more convenient option to fulfill my wild rice fix. I have become a fan of this product because it is precooked and ready to add to any recipe or heat ‘n’ eat with butter and slivered almonds!

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I do believe it was the “Canoe” branded wild rice that I had in a bag that I bought @ a store in Cass Lake, as I remember. THe rice that I see in the meat loaf is still in a grain form (me thinks but just not for sure).

Walleyestudent Andy Cox wrote:

Ultimately I always prefer the true natural wild rice, however sometimes I want/need a more convenient option to fulfill my wild rice fix. I have become a fan of this product because it is precooked and ready to add to any recipe or heat ‘n’ eat with butter and slivered almonds!

We use quite a bit of this rice. Good stuff.

Hey Denny O Hawk,

If the wild rice is in meatloaf or brats etc; it is precooked.

Confused by the amount of time and the amount of water that you
needed. I have never had that problem. Usually, as simple as a few
rinses and toss it into the pot. Bring it to a boil and turn down
to a rolling boil. Once it starts to swell you can reduce the heat
simmer it until tender.

If the rice appeared black or dark brown(and rounded ends)
you were working with cultivated paddy rice.
This does require more time but not to the degree you experienced !

Anyway, better luck next time.
Love the stuff.

tweed

Aha…Denny, me’s starting to wonder what you were expecting. Even cooked wild rice (any kind) will still retain that crunchy grain texture. But not too crunchy. When cooked properly, the innards will have emerged from the shell a bit, but you will still have the chewy husk.
Perhaps you kept boiling expecting it to turn out like white or brown rice?

SORRY….. been up nort fishing!!!!!!!! yes theres a big difference, in my opinion between the rice. i never buy it from just any store. i am fortunate enough to be able to buy it from people that actually do the ricing. not sure why yours took so much moisture but i have encountered the cooking forever when i’ve purchased it where i wasnt sure where it came from.

hope that helps!

jime wrote:

Hey Denny O Hawk,

If the wild rice is in meatloaf or brats etc; it is precooked.

Confused by the amount of time and the amount of water that you
needed. I have never had that problem. Usually, as simple as a few
rinses and toss it into the pot. Bring it to a boil and turn down
to a rolling boil. Once it starts to swell you can reduce the heat
simmer it until tender.

If the rice appeared black or dark brown(and rounded ends)
you were working with cultivated paddy rice.
This does require more time but not to the degree you experienced !

Anyway, better luck next time.
Love the stuff.

tweed

the wild rice reciepe we have calls to boil the rice 45 minutes or till tender…… usually only takes 30 minutes.you can tell when its done cause the husk or hull splits open. soup grade rice is cheaper…………but its ends and pieces………i quit using that and do the good stuff.

glenn57 wrote:

soup grade rice is cheaper…………but its ends and pieces………i quit using that and do the good stuff.

See…..I told you you were making too much money!

This is pretty good on a cold winter morning. I use the pre-cooked canned rice.

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Tom Sawvell wrote:

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
soup grade rice is cheaper…………but its ends and pieces………i quit using that and do the good stuff.

See…..I told you you were making too much money!

and my wife does a good job spendin it too!!!!!!! i use maybe 2-3 lbs a year……..i’ll raid the pension fund for good wild rice!!!!!!!

BigWerm wrote:

With walleye, in walleye cakes! This is one recipe that can rival fresh fried <strong class=”ido-tag-strong”>walleye in deliciousness.

Here it is, I cooked them up last night out on Mille Lacs in the fish house. And fortunately it was not the only walleye I saw last night!

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I’m wondering if I had an old dated bag of “Canoe” branded Wild Rice from Rice Lake MN.
Yes as I remember the rice was tight grained and was a very dark brown but mostly black in color.

Honestly it was in the oven for 3 ish hours and took easily 3 to 4 times the water or more than I was given for the oven recipe.

The rice that I could see in the meat loaf from the locker store mentioned above I thought looked the same. I’ll tell ya next time I ask a lot more questions!

WR from a can pre cooked has no interest to me, but the “GOOD STUFF” as mentioned above does!!

Isn’t the good stuff from MN? If so then wouldn’t it also follow it should come from Rice MN? Well anyway that must have been where I fell into the Gopher trap laid by the Canoe. pun intended.

I just wish I had known more.

I stay away from the black colored rice and get the brownish rice……….just seems better and what I prefer!!!!!! trail and error!!!!