Recipes

Wild Rice Stuffing

1 cup uncooked wild rice
2 1/2 cups water
1/3 cup butter or margarine, melted
1 cup orange juice
1 medium tart cooking apple, peeled and cut into 1-inch chunks
1 cup dry breadcrumbs
1/2 cup raisins
1/2 cup chopped walnuts

Heat oven to 325 degrees. Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Cover and simmer about 45 minutes or until wild rice is tender; drain.

Mix butter and orange juice in 2-quart casserole. Stir in apple, wild rice, breadcrumbs, raisins and walnuts. Cover and bake about 1 hour or until apple is tender.

Buffalo and wild rice casserole

Ingredients:

2 lb ground buffalo

1/2 lb ground pork
1 lb mushroom; sliced
1 cup onion; chopped
1/4 cup flour
1/2 cup heavy cream
2 10 oz can chicken broth
2 cup wild rice cooked & drained
1 pinch dried oregano
1 pinch dried marjoram
1 pinch dried thyme
1 Tsp Salt
black pepper & tabasco; to taste
1/2 cup chopped pecans; for garnish

Preheat oven to 350. Cook the baffalo and pork meats until all the fat has
cooked out into the pan, drain the fat off and mash with a potato masher. Set
aside and keep warm. Saute mushrooms and onions in butter and return
buffalo and pork meat. Put flour and cream into small bowl and mix until
there is no lumps. Add to meat and vegetables. Stir, add the chicken broth and cook until consistency is that of thick soup. Add the cooked rice, herbs and seasonings. Transfer to 2 qt. cassarole dish and bake for 25-30 min. Sprinkle with almond slivers or bits of pre-cooked bacon and serve.

Yield: 6 servings.

Wild Rice Meatloaf 1

Cook Time: 1 hours, 30 minutes

Ingredients:

2 Tbsp. olive oil
1 onion, finely chopped
1 cup cooked wild rice
1 jalapeno pepper, seeded and minced, if desired
2 eggs, beaten
1/2 cup tomato juice
1/2 cup milk
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1-1/2 lbs. lean ground beef
1-3/4 lbs. lean ground pork
3 Tbsp. chili sauce
1 Tbsp. Dijon mustard
1/8 tsp. smoked paprika
3 slices bacon

Preparation:

Preheat oven to 375 degrees F. In heavy skillet, heat olive oil and add minced onion. Cook and stir until tender, about 5 minutes. Pour into large bowl and add cooked wild rice, hot pepper, beaten eggs, tomato juice, milk, basil, and thyme. Mix thoroughly. Add ground beef and ground pork and mix gently but thoroughly until combined. Form into a loaf on a slitted broiler pan.

In small bowl, combine chili sauce, mustard and paprika. Spread over the meatloaf. Then lay the bacon slices on top. Bake at 375 degrees for about 1-1/2 hours, until internal temperature reaches 160 degrees. You may need to reduce the heat to 350 degrees if the loaf is getting too brown. Let stand, covered, 10 minutes before slicing. Serves 6-8

Wild Rice Meatloaf 2

Ingredients

4 cups wild rice cooked
1 pound ground beef, lean
2 cups cheddar cheese shredded
1 cup bread crumbs
1 cup onion chopped
1/2 cup flour, all-purpose
2 large eggs beaten
1 1/4 teaspoons salt
1 teaspoon sage ground
3/4 teaspoon black pepper

Directions

Combine all ingredients in a large bowl, mix well.

Firmly press into a greased 9x5x3 inch loaf pan.

Bake, uncovered, at 350 degrees F. for 70 min.

Cover with foil during the last 15 minutes if the top is browning too quickly.