Real wild rice, the reedy lake and river grain beloved by the Ojibwa Indians, is a prehistoric pantry staple older than the country itself. Far more than its cultivated cousins, it expresses the ...

Wild rice katsudon with spring vegetables Total time: 50 minutes Servings: 4 4 pork cutlets (about 1 pound total) 1/4 cup plus 1 generous tablespoon soy sauce, divided, more to taste 3/4 cup pale ...

Creamy Chicken and Wild Rice Soup is a comforting and satisfying soup, perfect for those chilly days. Our recipe combines the hearty goodness of wild rice with tender chicken and a rich, creamy broth ...

Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well. Place in large bowl. Add half of vinaigrette to warm rice; toss to coat. Step 3 ...

Boil the wild rice in salted water for about 40 minutes. Heat the butter in a large frying-pan and sauté all the vegetables, with a pinch of salt and pepper, for five minutes.

Add the thyme, bay leaf, wild rice, wine, stock and tomato paste. Bring to a boil, reduce the heat, cover and simmer about 1 hour, or until the wild rice is soft and the kernels have opened.

This recipe is from Charlie Trotter’s cookbook, “Vegetables.”WILD RICE WITH SPINACH, BRUSSELS SPROUTS, CIPOLLINE ONIONS AND HERB-INFUSED CARAMELIZED ONION BROTHPreparation time: 40 ...

With 101 calories, 3.5 ounces (100 grams) of cooked wild rice provides slightly fewer calories than the same serving of brown or white rice, which offer 112 and 130 calories, respectively (1, 2, 3).