Fall is here, time to bring out the hot dishes and soups. Nothing’s better in either of those than some Minnesota grown wild rice. According to Red Nation Foods, a Native American owned company located in Red Lake, Minn. that grows and harvests their own wild rice, wild rice isn’t actually a rice, but an aquatic sea grass. Wild rice has higher nutritional value than regular rice with more protein, minerals and B vitamins per serving.
Wild rice soup is delicious; but this version features chicken, sweet potatoes along with a myriad of veggies making this soup tasty the day it’s made — but even better the next day.
3 quarts chicken stock
2 chicken breasts
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon poultry seasoning
3 stalks celery, chopped
2 teaspoons fresh ginger, chopped
2 bay leaves
1 large sweet potato, diced into one inch cubes
6 cups cooked wild rice
2 cups frozen corn
salt and pepper to taste
1 cup milk mixed with 1 tablespoon flour (optional)
Heat olive oil in six quart stock pot. Add onion, celery, poultry seasoning, ginger and garlic. Cover and lightly sweat. Add chicken breasts whole and sauté all until fragrant, about five minutes. Add chicken stock, bay leaves, sweet potato and simmer for two hours covered. Remove chicken breast, shred with two forks and add back to pot. Add frozen corn and wild rice, bring back to low boil, heat through. Check potato chunks. When they are fork tender, soup is done. Turn off heat and add 1 cup milk with flour whisked in for a light creamy flavor, if desired. Season with salt and pepper to taste. Remove bay leaves before serving.
The time has arrived for hot dish season. This one has it all: ground beef, mushrooms, soy sauce and so much more. Of course, the wild rice is main event in this dish.
Wild Rice Hot dish
3 cups boiling water
1 cup wild rice
1-1/2 pounds ground beef
1 medium onion, chopped
2 cans condensed cream of chicken soup, undiluted
2 cans slice mushrooms, undrained
1 can (28 ounces) bean sprouts, drained
1 can (10.5 ounces) condensed beef broth
1-1/3 cups water
1/4 cup soy sauce
1 bay leaf, crushed
1 tablespoon dried parsley flakes
1/4 teaspoon each: celery salt, onion salt, poultry seasoning, garlic powder, paprika and pepper
1/8 teaspoon dried thyme
1/2 cup sliced almonds
In a large bowl, pour water over rice; let stand for 15 minutes. Drain and set aside. In a skillet, brown ground beef and onion. Drain; add to rice with remaining ingredients except almonds. Transfer to a 13x9-inch baking dish. Cover and bake at 350 degrees for two hours. Sprinkle almonds on top; bake, uncovered, 30 minutes longer.
My husband’s aunt Mary made her signature wild rice casserole for every meal she hosted. It had a prominent spot at the dining room table because it’s was simply amazing. Mary taught on the White Earth reservation for 35 years and loved each and every one of her students as if they were her own. Mary passed away from cancer four years ago, so I’ll never know the origin of the recipe. But I do know that wild rice has remained an important part of the White Earth culture, so it would only make sense that it would have been a staple in Mary’s entertaining.
Aunt Mary’s Wild Rice Casserole
1 onion, cut up
3/4 stick butter
1 cup wild rice
1 can mushrooms, pieces and stems
2 cans beef consommé soup
Sauté onions in butter. Add rice that has been well rinsed. Mix well. Add consommé and mushrooms. Bake in covered dish for 1.5-2 hours at 350 degrees.
Wild Rice, is manoomin in the Ojibwe language.I hope these manoomin dishes warm you up as we head into the chilly days of fall.
Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at email@example.com.