Along with her famous jam, Barb also brought some wild rice, I mean
the good stuff.

It's the hand harvested natural wild rice from the Minnesota
northlands. It even has the date it was harvested hand written on it.

http://i16.tinypic.com/47iqt85.jpg

If you are interested in getting some.

Northland Native American Products LLC
1113 Franklin Ave. E, Mpls. MN 55404
www.northlanddivision.com
tel 612-872-0390
fax 612-872-0537


According to the package directions, which I promise you, I followed
faithfully. I rinsed it "at least twice." The third rinse resulted in
clear water. I even rinsed it in filtered water. That's how much I
value what I have.

http://i18.tinypic.com/4cbll7c.jpg

I cooked it in chicken broth mmmm

http://i18.tinypic.com/49lpt2w.jpg

I served it with a tri-tip, but believe me, the rice stole the show.
DH noticed how nutty it tasted. I noticed the grassy-ness of it.
I love it and it has spoiled me for any other.

http://i17.tinypic.com/2mpwx6v.jpg

Happy, happy, joy, joy,

Koko

--
New blog in progress
http://kokoscorner.blogspot.com
updated 2/25

"There is no love more sincere than the love of food"
George Bernard Shaw

In article >,
Koko > wrote:

> Along with her famous jam, Barb also brought some wild rice, I mean
> the good stuff.
>
> It's the hand harvested natural wild rice from the Minnesota
> northlands. It even has the date it was harvested hand written on it.
>
> http://i16.tinypic.com/47iqt85.jpg
>
> If you are interested in getting some.
>
> Northland Native American Products LLC
> 1113 Franklin Ave. E, Mpls. MN 55404
> www.northlanddivision.com
> tel 612-872-0390
> fax 612-872-0537
>
>
> According to the package directions, which I promise you, I followed
> faithfully. I rinsed it "at least twice." The third rinse resulted in
> clear water. I even rinsed it in filtered water. That's how much I
> value what I have.
>
> http://i18.tinypic.com/4cbll7c.jpg
>
> I cooked it in chicken broth mmmm
>
> http://i18.tinypic.com/49lpt2w.jpg
>
> I served it with a tri-tip, but believe me, the rice stole the show.
> DH noticed how nutty it tasted. I noticed the grassy-ness of it.
> I love it and it has spoiled me for any other.
>
> http://i17.tinypic.com/2mpwx6v.jpg
>
> Happy, happy, joy, joy,
>
> Koko
>
> --
> New blog in progress
> http://kokoscorner.blogspot.com
> updated 2/25
>
> "There is no love more sincere than the love of food"
> George Bernard Shaw

Oh, crap! I promised to send you some recipes.
I've posted this wild rice soup recipe a number of times; I like it
because it's not like wallpaper paste.

{ Exported from MasterCook Mac }

Wild Rice Soup

Recipe By: posted again to rfc by Barb Schaller 2-25-2007
Serving Size: 6

2 Tbsp. butter
1 Tbsp. minced onion
1/4 cup flour
4 cups chicken broth (I like to use homemade)
2 cups cooked wild rice
1/2 tsp. salt
1 cup half and half
2 Tbsp. dry sherry
Minced parsley

Cook butter, onion, and flour together. Remove from heat and gradually
stir in chicken broth. Stir in rice and salt, simmer 5 minutes. Blend
in half and half and sherry; heat but do not boil. Sprinkle chopped
parsley on top of each serving. Serves 6.

Variation: Saute some sliced fresh mushrooms and chopped celery with
the butter and onion.

----------
Notes: I usually cook an entire package of wild rice and then freeze
it in 2-cup portions to use at will. This is not a gravy-thick soup
although it may thicken as it stands.


{ Exported from MasterCook Mac }

Wild Rice Cakes

Recipe By: posted again to r.f.cooking by Barb Schaller 2-25-2007
Serving Size: 3

3 cups cooked and chilled wild rice
1 1/2 cups leeks (half-moon cut)
1 tablespoon minced garlic
1 tablespoon butter
1/2 cup cream
3/4 cup cooked corn
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons chives
1/2 teaspoon black pepper
1 teaspoon salt
1 egg lightly beaten
1 1/4 cups flour maybe more

Saute leeks in butter and garlic, and mix with remaining ingredients.
Using a clean griddle with light oil, spoon 4 ounces of the mixture onto
griddle and gently pat 1/2" thick and 4-5 inches in diameter. Brown
firm on both sides.

Serve with mushroom sauce.

----------
Notes: Source: Executive Chef Steven Fohl of Temecula Creek Inn.
Haven't a clue where that is; tasted the wild rice cakes with mushroom
sauce at the 1997 Food & Wine Experience, February 28, at the Hyatt
Regency Hotel, Minneapolis. Indian Harvest Specialtifoods, Inc., P. O.
Box 428, Bemidji, MN 56619; 1-800-346-7032.

{ Exported from MasterCook Mac }

Wild Rice Meatballs

Recipe By: posted to r.f.cooking by Barb Schaller 2-25-2007
Serving Size: 5
Preparation Time: 0:25

1 pound ground beef
1 cup cooked wild rice
1/4 cup water
1 egg slightly beaten
1/4 cup finely chopped onion
1 clove garlic minced
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 450 degrees. In medium bowl, combine all ingredients; mix
well. Shape into 1-1/2 inch meatballs. Place in 15x10x1-ionch pan.
Bake 12-15 minutes, or until browned and no longer pink inside. Serve
with Sweet 'n Sour Sauce, spaghetti sauce or barbecue sauce.
----------
Notes: MN Cultivated Wild Rice Council, MN State Fair, 1998. Have
not made.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Koko wrote:

> It's the hand harvested natural wild rice from the Minnesota
> northlands. It even has the date it was harvested hand written on it.

That's the good stuff. Minnesota rules in this department.

Bon appetit.

--
Reg

Melba's Jammin' wrote:
> In article >,
> Koko > wrote:
>
>
> Oh, crap! I promised to send you some recipes.
> I've posted this wild rice soup recipe a number of times; I like it
> because it's not like wallpaper paste.
>
> { Exported from MasterCook Mac }
>
>
> Wild Rice Meatballs
>

(recipe snipped)

These sound awesome, Barbara! I'm going to have to try them. Thanks for
the recipe!

kili

In article >,
Reg > wrote:

> Koko wrote:
>
> > It's the hand harvested natural wild rice from the Minnesota
> > northlands. It even has the date it was harvested hand written on it.
>
> That's the good stuff. Minnesota rules in this department.
>
> Bon appetit.

Reg, when you cook it, do you do it as you would white rice; i.e., all
the water is absorbed? Or do you boil it in a large quantity of water
and drain it before use? I'm from the Boil The Hell Out of It School of
Wild Rice Prep. Then I drain it. I use seasoned water (bouillon or soy
sauce). The Good Stuff cooks faster than the black stuff most readily
seen in supermarkets.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Feb 25, 2007, Melba's Jammin' wrote:

> Oh, crap! * I promised to send you some recipes. [for wild rice]

Here's another:

Wild Rice Casserole

1 cup uncooked wild rice
1/4 to 1/2 cup chopped onion
2 or 3 stalks chopped celery
1 teaspoon salt
1/2 cup dry white wine
2 tablespoons butter
1 quart chicken stock or low sodium broth
pepper to taste

Mix all ingredients well. Bake in casserole, covered
at 350F for 1-1/2 to 2 hours. Check during last
hour. This can be prepared a day ahead and
reheated. Suitable for freezing. [I omit the salt].

Attributed to Mrs. Eugene McCarthyt

In article >,
"kilikini" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Koko > wrote:
> >
> >
> > Oh, crap! I promised to send you some recipes.
> > I've posted this wild rice soup recipe a number of times; I like it
> > because it's not like wallpaper paste.
> >
> > { Exported from MasterCook Mac }
> >
> >
> > Wild Rice Meatballs
> >
>
> (recipe snipped)
>
> These sound awesome, Barbara! I'm going to have to try them. Thanks for
> the recipe!
>
> kili

My pleasure. Beth Anderson used to write for the Strib (35 years ago?)
Taste section and then went to the Wild Rice Council (or whatever the
trade assn. is called) where she developed a bunch of recipes using the
wonderful grass. She wrote a book, "Wild Rice for All Seasons." You
can look it up. :-)

Here's another soup recipe - Beck's, from her MIL. This is the gloppier
variation. Not generally my favorite, but I enjoyed this, thinned out
some.

{ Exported from MasterCook Mac }

Wild Rice Soup - Becky's

Recipe By: Posted to r.f.c. by Barb Schaller 2-26-2007
Serving Size: 6


2 cups cooked wild rice
1 large onion, diced
1 cup chopped celery
1/2 cup butter
1/2 cup flour
8 cups chicken broth
salt and pepper

Sature onion and celer in butter; stir in flour. Slowly add chicken
broth and bring to boil. Stir in rice, season to taste and heat
thoroughly. Add half and half if you want a creamier base, but do not
boil.

Optionally, add 2 cups cooked diced chicken and one cup finely diced
cooked carrots.
‹‹‹‹‹
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Minnehaha Jammin wrote:
> Reg wrote:
> > Koko wrote:
>
> > > It's the hand harvested natural wild rice from the Minnesota
> > > northlands. It even has the date it was harvested hand written on it.
>
> > That's the good stuff. Minnesota rules in this department.
>
> Reg, when you cook it, do you do it as you would white rice; i.e., all
> the water is absorbed? *Or do you boil it in a large quantity of water
> and drain it before use? *I'm from the Boil The Hell Out of It School of
> Wild Rice Prep. *Then I drain it. *

Depends on the recipe... in soups it's pretty much self explanatory...
use lots of liquid... but if cooked and drained (especially as long as
wild rice needs to be cooked) than a lot of the nutrition (and flavor)
goes right down the drain. Do you boil ribs too?

Sheldon Hiawatha

KevinS wrote:
> On Feb 25, 2007, Melba's Jammin' wrote:
>
>> Oh, crap! I promised to send you some recipes. [for wild rice]
>
> Here's another:
>
> Wild Rice Casserole
>
> 1 cup uncooked wild rice
> 1/4 to 1/2 cup chopped onion
> 2 or 3 stalks chopped celery
> 1 teaspoon salt
> 1/2 cup dry white wine
> 2 tablespoons butter
> 1 quart chicken stock or low sodium broth
> pepper to taste
>
> Mix all ingredients well. Bake in casserole, covered
> at 350F for 1-1/2 to 2 hours. Check during last
> hour. This can be prepared a day ahead and
> reheated. Suitable for freezing. [I omit the salt].
>
> Attributed to Mrs. Eugene McCarthyt

This sounds like a keeper to be served as an alternative to potatoes on
Thanksgiving. Thanks, Kevin!

kili

Melba's Jammin' wrote:
> In article >,
> "kilikini" > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> Koko > wrote:
>>>
>>>
> Here's another soup recipe - Beck's, from her MIL. This is the
> gloppier variation. Not generally my favorite, but I enjoyed this,
> thinned out some.
>
> { Exported from MasterCook Mac }
>
> Wild Rice Soup - Becky's
>

(snip recipe)

Another good one saved. Thanks again!

kili

In article om>,
"Sheldon" > wrote:

> Melba's Minnehaha Jammin wrote:
> > Reg wrote:
> > > Koko wrote:
> >
> > > > It's the hand harvested natural wild rice from the Minnesota
> > > > northlands. It even has the date it was harvested hand written on it.
> >
> > > That's the good stuff. Minnesota rules in this department.
> >
> > Reg, when you cook it, do you do it as you would white rice; i.e., all
> > the water is absorbed? *Or do you boil it in a large quantity of water
> > and drain it before use? *I'm from the Boil The Hell Out of It School of
> > Wild Rice Prep. *Then I drain it. *
>
> Depends on the recipe... in soups it's pretty much self explanatory...
> use lots of liquid... but if cooked and drained (especially as long as
> wild rice needs to be cooked) than a lot of the nutrition (and flavor)
> goes right down the drain. Do you boil ribs too?
>
> Sheldon Hiawatha

I always boil it and drain.
I suppose I should sometime try the method that's on the package. My
sister used to pour boiling water over it and let it stand a bit then
drain -- maybe three or four times. I doubt that this method would cook
the paddy grown stuff ‹ this was in the 50s when there wasn't any or
much paddy grown stuff and it was all natural ‹ and about $12-15 per
pound. Now I pay $8/lb or 2# for $14.

Barb, the wrinkled old Nokomis
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article om>,
"KevinS" > wrote:

> On Feb 25, 2007, Melba's Jammin' wrote:
>
> > Oh, crap! * I promised to send you some recipes. [for wild rice]
>
> Here's another:
>
> Wild Rice Casserole
(recipe snipped)
>
> Attributed to Mrs. Eugene McCarthyt

Ah, dear Abigail. Interesting woman.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article >,
"kilikini" > wrote:

> KevinS wrote:
> > On Feb 25, 2007, Melba's Jammin' wrote:
> >
> >> Oh, crap! I promised to send you some recipes. [for wild rice]
> >
> > Here's another:
> >
> > Wild Rice Casserole
> >
> > 1 cup uncooked wild rice
> > 1/4 to 1/2 cup chopped onion
> > 2 or 3 stalks chopped celery
> > 1 teaspoon salt
> > 1/2 cup dry white wine
> > 2 tablespoons butter
> > 1 quart chicken stock or low sodium broth
> > pepper to taste
> >
> > Mix all ingredients well. Bake in casserole, covered
> > at 350F for 1-1/2 to 2 hours. Check during last
> > hour. This can be prepared a day ahead and
> > reheated. Suitable for freezing. [I omit the salt].
> >
> > Attributed to Mrs. Eugene McCarthyt
>
> This sounds like a keeper to be served as an alternative to potatoes on
> Thanksgiving. Thanks, Kevin!
>
> kili

Don't forget the mushrooms!

When Sister Alice makes wild rice, she just pours butter over it when
it's time to serve.

Other complements are slivered almonds, mushrooms, chopped green onions.

OMA!! I forgot about salad! Mix cooked wild rice with "some" dried
cherries or cranberries, toasted slivered almonds, chopped green onions,
and vinegar and oil dressing. Raspberry vinegar is nice with it. If
you let it sit around the dried fruit will absorb some of the liquid and
plump a bit; if you mix and eat the dried fruit will be still chewy - my
preference. Use your imagination with other ingredients. Chicken,
maybe, but why mess up a nice rice salad with meat.

_____



--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

<snip>

A few months ago, Dawn posted a wild rice soup recipe that I liked
quite a bit -- it's very cheesy, in a good way:

Wild Rice Soup

Adapted from Dawn (RFC) and Recipetips.com

4 slices of bacon, cut into small pieces
4 tablespoons onion, minced
2 T. flour
2 T. butter
2 cups milk
1 C. strong chicken stock, from jarred paste or boullion cube
4 oz. American cheese, cubed
4 oz. medium cheddar cheese, shredded
1 cup steamed wild rice (1/4 c. raw), can be done day before
Salt and pepper
1 T. sweet paprika (Optional)
A couple of shots of hot sauce

In a skillet, sauté the bacon pieces until lightly browned. Add
onion, continue cooking until the bacon is crisp and onions are
browned. Remove pan from heat, set aside.

In a large saucepan, make a roux with flour and butter, cooking
a minute or so, until it beings to turn golden. Whisk in 1 cup of
milk and stir until smooth. Slowly add a 2nd cup of milk and continue
stirring. Add chicken stock. Keep stirring, making sure that
everything stays smooth. Slowly add cheeses, allowing some melting
between additions. Add the bacon, onions, and rice, and cook on low
to medium-low heat for 10 to 12 minutes until hot and bubbly and the
cheese has fully melted. Season the soup with salt and pepper; add
paprika if desired. Additional milk can be added if the consistency
of the soup is too thick. Serves 3-4.

--
Jani in WA

Melba's Jammin' wrote:
> In article >,
> "kilikini" > wrote:
>
>> KevinS wrote:
>>> On Feb 25, 2007, Melba's Jammin' wrote:
>>>
>>>> Oh, crap! I promised to send you some recipes. [for wild rice]
>>>
>>> Here's another:
>>>
>>> Wild Rice Casserole
>>>
>
> Don't forget the mushrooms!
>
> When Sister Alice makes wild rice, she just pours butter over it when
> it's time to serve.
>
> Other complements are slivered almonds, mushrooms, chopped green
> onions.
>
> OMA!! I forgot about salad! Mix cooked wild rice with "some" dried
> cherries or cranberries, toasted slivered almonds, chopped green
> onions, and vinegar and oil dressing. Raspberry vinegar is nice with
> it. If you let it sit around the dried fruit will absorb some of the
> liquid and plump a bit; if you mix and eat the dried fruit will be
> still chewy - my preference. Use your imagination with other
> ingredients. Chicken, maybe, but why mess up a nice rice salad with
> meat.
>

I'm an absolute newbie to wild rice, but am anxious to try it now. Great
suggestions, Barb. When we go to the store this weekend, I'm going to pick
some up and try it. I don't know if I'm going to start with meatballs,
soup, casserole or a salad! :~)

Can it be used as a stuffing, too? Cornish game hens stuffed with wild rice
sounds like it could work.

kili

Melba's Jammin' wrote:

> Reg, when you cook it, do you do it as you would white rice; i.e., all
> the water is absorbed? Or do you boil it in a large quantity of water
> and drain it before use? I'm from the Boil The Hell Out of It School of
> Wild Rice Prep. Then I drain it. I use seasoned water (bouillon or soy
> sauce). The Good Stuff cooks faster than the black stuff most readily
> seen in supermarkets.

I'm definitely in the boil and drain camp. It's easiest
and it gives you more control.

While we're on the subject, I should add I've never
served it to anyone who didn't enjoy it. If someone
likes any kind of rice, they'll like wild rice if
it's served right.

Use it an an accent. Mix it in the right proportion
with other flavors and textures and it adds depth.
Put too much into the dish and you limit it's appeal to
serious wild rice fans only (of which I'm one, but I'm
never the only one eating).

Here's a nice recipe that qualifies

Corn and Wild Rice Pudding
Recipe courtesy Emeril Lagasse, 2000

2 eggs
1 egg yolk
1 cup heavy or whipping cream
2/3 cup milk
4 ears sweet corn, blanched and kernels removed from
cobs, about 3 cups corn
1 cup cooked wild rice
3 scallions, finely chopped or 1/3 cup finely chopped
scallions
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/8 teaspoon grated fresh nutmeg
1/2 tablespoon butter

Preheat oven to 325 degrees F.

In a large bowl, combine egg, egg yolk, heavy cream and
milk and whisk well to combine. Add all remaining
ingredients except butter and mix well.

Grease a 7 by 11 or 8 by 12-inch casserole with the
butter. Pour custard ingredients into prepared casserole
and bake uncovered for 45 minutes, or until custard is
set and golden brown on the top.

Serve warm.

Yield: 6 to 8 servings

--
Reg

In article >,
"kilikini" > wrote:

> Melba's Jammin' wrote:

> > Other complements are slivered almonds, mushrooms, chopped green
> > onions.
> >
> > OMA!! I forgot about salad! Mix cooked wild rice with "some" dried
> > cherries or cranberries, toasted slivered almonds, chopped green
> > onions, and vinegar and oil dressing. Raspberry vinegar is nice with
> > it. If you let it sit around the dried fruit will absorb some of the
> > liquid and plump a bit; if you mix and eat the dried fruit will be
> > still chewy - my preference. Use your imagination with other
> > ingredients. Chicken, maybe, but why mess up a nice rice salad with
> > meat.

> I'm an absolute newbie to wild rice, but am anxious to try it now. Great
> suggestions, Barb. When we go to the store this weekend, I'm going to pick
> some up and try it. I don't know if I'm going to start with meatballs,
> soup, casserole or a salad! :~)
>
> Can it be used as a stuffing, too? Cornish game hens stuffed with wild rice
> sounds like it could work.
>
> kili

Sure it can be used for stuffing. Check the MN Cultivated Wild Rice
Council link: http://www.mnwildrice.org/recipes.php then go to the
entrees for the Holiday Stuffed Chicken recipe -- it's got a stuffing
recipe that looks a lot like my salad. :-)

I can buy paddy-grown rice in supermarkets around here for maybe $4/lb.
Packages can be smaller than a pound. I've become spoiled by the lake
grown and hand harvested and hand parched stuff, though, and usually
have a couple pounds around. Kept in a covered glass jar, the uncooked
will keep forever. I think the standard yield is 1:4. One cup
uncooked rice yields 4 cups cooked.

Aw, heck, here's the recipe from the MCWRC site:

Holiday Stuffed Chicken
*
Stuffing:
2 thick strips of bacon, minced
1/2 cup finely chopped onion
2 cups cooked wild rice
grated zest and juice of one fresh orange
1/2 cup dried cherries or cranberries
1 tsp salt
1/2 tsp pepper
1/2 cup Swanson® Chicken Broth

Chicken:
1 pkg (3 lb) Gold¹n Plump® All Natural Whole Chicken
1/2 cup orange juice concentrate
3 sprigs fresh rosemary

Preheat oven to 350°F. In medium skillet, cook bacon and onions until
onions are translucent. Stir in remaining stuffing ingredients; fill
chicken with stuffing. Pour orange juice concentrate over chicken; top
with rosemary. Bake 1 1/2-2 hours, until timer pops out. Let chicken
rest 10 minutes, remove stuffing; carve. 4-6 servings.
*
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote:
> In article >,
> "kilikini" > wrote:
>
>> Melba's Jammin' wrote:
>

>> Can it be used as a stuffing, too? Cornish game hens stuffed with
>> wild rice sounds like it could work.
>>
>> kili
>
> Sure it can be used for stuffing. Check the MN Cultivated Wild Rice
> Council link: http://www.mnwildrice.org/recipes.php then go to the
> entrees for the Holiday Stuffed Chicken recipe -- it's got a stuffing
> recipe that looks a lot like my salad. :-)
>
> I can buy paddy-grown rice in supermarkets around here for maybe
> $4/lb. Packages can be smaller than a pound. I've become spoiled by
> the lake grown and hand harvested and hand parched stuff, though, and
> usually have a couple pounds around. Kept in a covered glass jar,
> the uncooked will keep forever. I think the standard yield is 1:4.
> One cup uncooked rice yields 4 cups cooked.
>
> Aw, heck, here's the recipe from the MCWRC site:
>
> Holiday Stuffed Chicken
>

Another recipe saved today. I must have snipped at least 6 from this group
just today alone. Thanks!

kili