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Wild Rice Recipes
ASPARAGUS & BACON WILD RICE
INGREDIENTS
6 c. Goose Valley wild rice, cooked
6 slices bacon
1 bunch asparagus ends trimmed, blanched, and cut 1-inch diagonal
¼ c. olive oil
Salt and pepper to season
PREPARATION
Cut bacon into 1-inch pieces, sauté on medium heat until crisp and brown. Blanch asparagus in rapidly boiling water then cool down in bath of ice water to keep them crisp-tender and bright green. Cut asparagus into 1-inch lengths on the diagonal. In a large bowl, mix together wild rice, asparagus, olive oil, and bacon bits. Season with salt and pepper.
CORN CHIVE WILD RICE
INGREDIENTS
¼ c. olive oil
½ c. chopped onion
2 tbsp. minced garlic
1½ cups fresh corn kernels, 2 large cobs
3 tbsp. chopped chives
6 tbsp. unsalted butter
6 c. Goose Valley wild rice, cooked
Salt and pepper to season
PREPARATION
Heat oil in lg. skillet over med. heat. Add onion and cook for 2 min. until softened. Add garlic and cook for 1 min. Add butter and corn and sauté 3 min. Stir in wild rice and chives. Season with salt and pepper.
GREEK WILD RICE PILAF SALAD
INGREDIENTS
2 c. Goose Valley wild rice, cooked
2 c. orzo pasta, cooked
1 c. grape tomatoes, halved lengthwise
1 cucumber, peeled and chopped
¼ c. Kalamata olives, pitted
½ c. dill, chopped
¼ c. olive oil
Lemon juice and zest to garnish
Salt and pepper to season
4 oz. Feta cheese, crumbled
PREPARATION
In a large bowl, mix together rice, orzo, tomatoes, cucumber, olives, dill, and olive oil. Toss to coat, add lemon, and then season with salt and pepper. Top with Feta cheese.
ROASTED GARLIC WILD RICE
INGREDIENTS
6 c. Goose Valley wild rice, cooked
½ c. olive oil
12 peeled garlic cloves
Salt and pepper to season
PREPARATION
Place garlic gloves in small saucepan with oil and cook on medium heat for 2 min. Reduce heat to low and let garlic cook slowly for 20-30 minutes, until the cloves are soft, tender and golden. Turn off heat, remove cloves from the oil with a slotted spoon.
Chop the garlic cloves and add ½ garlic to lg. skillet with ¼ c. of the garlic-infused olive oil. Cook on medium heat for 1 min. Add the cooked wild rice, ½ c. oil, season with salt and pepper. Toss together gently with a silicone spatula. Place rice in a large bowl, top with remaining garlic. Serve with basil pesto on the side.