3 Wild Rice Recipes

When I first came to Florida, I got a job in a corporate office as an assistant to the Controller. We used to have a special lady that would cook lunch for us everyday. We called her "mom."

When budget cuts came, "mom" was laid off. I never saw her again. It was a sad day when she left. She knew how much we loved her cooking, so the last day she was there, she made copies and gave us all the recipes that we loved so much. This wild rice recipe was one that she gave me.

SAUSAGE AND WILD RICE

4 Tablespoons butter

2 cups chopped celery

1/2 cup chopped green pepper

1 large chopped onion

1 can water chestnuts

1 4 oz. can mushrooms

1 pkg wild rice with herbs ( I don't know how much rice, but I would go with 1 cup)

1 can cream of chicken soup

1 cup boiling water

Uncooked Italian sausage, about 1 pound

Brown sausage in skillet (cook thoroughly, no pink), drain. Remove from skillet and set aside. Saute celery, pepper and onion in butter. Add chestnuts, mushrooms, rice, soup and sausage. Place all in a casserole dish. Add one cup boiling water. Bake at 325 degrees F. for 1 hour or until all liquid is absorbed. If it gets too dry, add a little water.

This would be a good side dish with broiled chicken or fish,

1 cup chopped onion

1 Tablespoon butter or margarine

1 cup uncooked wild rice, rinsed and drained

2 cups chopped celery

1 14 oz. can chicken or beef broth

1 cup water

1/2 cup Craisins or dried cranberries

1/2 cup chopped walnuts, toasted (put nuts in a non-stick fry pan over medium heat for 5 minutes, to toast)

Cook onion in butter for 10 minutes or until tender. Add wild rice. Cook for 3 minutes, stirring. Add celery, broth and water. Bring to a boil, then reduce heat. Simmer, covered, for about 40 minutes or until rice is tender and liquid is almost absorbed.

Stir in Craisins and nuts. Cook uncovered for 3-4 minutes or until heated through. Serves 6-8 side servings.

This is a great side dish to serve in the Fall, Thanksgiving or any time of the year.

3 medium acorn or butternut squash

1 Tablespoon olive oil

2 onions, chopped

3 stalks celery, chopped

1 pound fresh mushrooms

1/2 teaspoon marjoram, dried

1/4 teaspoon ground basil

1/4 teaspoon ground savory

1/4 teaspoon ground thyme

1/2 cup vegetable broth

4 cups cooked wild rice (blended with brown rice)

3 Tablespoons tamari or soy sauce

1/2 cup pecans, toasted, chopped

1 Tablespoon fresh lemon juice

Cut squash in half and remove seeds. Place cut side down on oiled baking pan. Add water so that it is 1/2" up the sides. Bake at 350 degrees F for about 40 minutes.

Saute onion and celery in oil.

Add mushrooms, herbs and stock. Simmer about 15 minutes.

Add rice, tamari and mix together well. Remove from heat. Add nuts and lemon juice. Pack into squash halves.

Bake at 350 degrees F for 20-30 minutes.