A simple, no fuss recipe to start which is also delicious.

Per four generous servings:

Sautee chopped onions and mushrooms in bacon fat.
Hot soak 1 cup of wild rice, drain

Into a greased casserole
mix rice and mushroom/onion mix
Top with beef stock
Cover

Place into oven (which hopefully is cooking the shortribs)
add stock if it dries out before rice is tender.
I (we) prefer tender rice grains but not the blown apart ones that sort of resemble popcorn. Although you get some of those, just don't want them predominant. Keep checking and tasting, its a forgiving casserole.

Hour and a half +/-

When rice is tender and moist it is done and will hold on stove top while you gather everything else together.

If rice is tender and still wet due to exuberant addition of stock, drain and give it a bit longer in oven.

Leftovers mix well with buckwheat pancake batter and make interesting patties. Just enough batter to stick it together, its about rice, not rice in pancakes.

You are welcome Rusty. I hope you found some interesting things to make with it in the link I sent you. The wild rice soup I love is very similar to the one Doucanoe has posted here in the past. I believe it appeared in Annie's thread on the rice.

And metaxa is right. When you add it to pancakes it's all about the rice and not the pancakes.

Annie - did you make a wild rice bread after all?

Teresa

Yes, Teresa, I just pulled it from the oven an hour or so ago. Here it is:

{{!gwi}}

I gave cooper a piece while it was still hot, with lots of butter melted on it. He begged for seconds! I concur, it's really good.

Annie

that looks good.
real good.

I agree, metaxa, it does look real good.
If Annie will share the recipe, I will definitely try it.
And the recipe you posted is also on the 'to try' list,
It sounds right up my alley.
So thanks for sharing it.

Last night I cooked just a half cup of the wild rice.
No seasoning, no nothing.
Served with a small pat of butter on top.
I wanted to get a 'feel' (is that the right term?)
for just exactly what it is like.
And it is very good, just like that!

Not sure what my next dish will be.
There are so many on that site you sent, Teresa,
I don't know where to start.

Again, thanks!

Rusty

Rusty - Annie posted the recipe over in the WFD thread. I took the liberty of copying her recipe and pasting it over here as Annie is such a busy lady. Annie is part Native American. If she had a Native American name I would imagine it would be along the lines of "woman with 100 irons in the fire!"

Wild Rice Bread -from annie1992

4-1/2 to 4-3/4 cups all-purpose flour
2 packages active dry yeast
1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1 cup cooked wild rice
1 cup water
1/4 cup dry white wine or water
3 tablespoons butter or margarine
2 tablespoons sugar
1 teaspoon instant chicken bouillon granules
1/4 teaspoon salt

Stir together 2 cups of the flour, the yeast, parsley, thyme, and wild rice in a large mixing bowl; set aside.

Heat and stir water, wine or water, butter or margarine, sugar, bouillon, and salt in a medium saucepan just until warm (120 degrees F to 130 degrees F), butter almost melts, and bouillon dissolves. Add water mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes to 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes.

Shape each half of the dough into a 6-inch round loaf, tucking edges underneath. Place loaves 3 inches apart on a greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 40 minutes).

Using a sharp knife, cut an X in the top of each loaf. Bake in a 375 degrees F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning). Remove bread from pans and cool completely on wire racks.

Calories 76, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g.

LOL, Teresa, I think you are right. The recipe, however, if from Better Homes and GArdens.

Sorry I'm so late, thanks for posting that. I was at the farm cleaning calf pens and pulling the last of the sweet corn stalks for the cows...

Annie

Annie, if I'd read the WFD thread, I wouldn't have made that request here.
I know you are one busy person.

Teresa-mn, thank you for posting the recipe here.
It is going into the 'to try' file, too.

Rusty

Ahhh...Teresa strikes again! Very generous indeed!

Linda

Ohh, that bread looks good!

"Sorry I'm so late, thanks for posting that. I was at the farm cleaning calf pens and pulling the last of the sweet corn stalks for the cows..."

Cleaning calf pens is no excuse for posting a late response on the CF! LOL

Teresa

WhatâÂÂs this with farmed wild rice that you get from the stores? Oxymoron!

And whatâÂÂs this with calling this wild rice? ItâÂÂs not wild at all. ItâÂÂs not going to attack you. May be it should be called free-range native rice? :-)

A very special treat indeed from Teresa. Rusty, you will really enjoy it, no matter what recipe you will be using.

The recipe I used was really simple, to appreciate the natural texture and taste better. I still have more that I am saving for a special occasion.

Dcarch

dcarch - thanks for posting the photo. That's me in the middle....not sure why I was wearing earrings though. All I know is that I did a number on my right shoulder this year. A touch of arthritis I think. I did not get to "rice" as much as I would like, but I made up for my share by preparing a ton of food for the hunting trip this past weekend. Ricing is a total upper body workout you won't get doing anything in a gym! Or for that matter, a total body workout because at the time you are beating the stalks, you need to brace your entire body so the canoe does not tip. Wild does not even begin to describe it Rusty.

"And whatâÂÂs this with calling this wild rice? ItâÂÂs not wild at all. ItâÂÂs not going to attack you."

Good one, dcarch.
And I like that picture, too.

Metaxa, I cooked some last night as per your recipe.
(minus the shortribs)

Very good, and very easy.
Thanks again.

Will try Annie's bread when it cools off again sometime.
We are back in the 80's this week.

Rusty