Wild Rice Salad

Warm, chilled or room temperature, this Wild Rice Salad is delicious.  It's a great dish to serve company. Thanks to Mariann for preparing dinner for us.

Tastes & Treasures cookbook features a recipe for Wild Rice Pilaf on page 57 from historic Hassayampa Inn in Prescott.

Wild Rice Salad

Ingredients:

1/2 cup brown rice

1/2 cup wild rice

2 1/3 cups water (see package instructions)

1/2 teaspoon salt

1/2 cup dried cranberries

1/2 cup chopped pecans 

1/4 cup sliced green onions

2 Tbsp olive oil

2 Tbsp balsamic vinegar

Salt and freshly ground pepper

Directions:

Use the amount of water for the rice according to instructions on the rice package, usually wild rice is a ratio of 1:3 of wild rice to water. Bring rice, 1/2 teaspoon salt, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.

In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.

In a separate jar, mix olive oil, balsamic vinegar and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

Yield: Serves 4 to 6.

Wild Rice from Kay Holcombe

The cookbook contest begins with our first entry from Historical League member Kay Holcombe. She prepared this recipe ahead of time for her dinner party. It was a big hit with everyone wanting seconds!

Have you made an interesting dish to enter into the Historical League's contest? Send recipe and photo to the comment page on this blog.

Tastes & Treasures cookbook has another Wild Rice Pilaf on page 57 from historic Hassayampa Inn in Prescott.

Kay's Wild Rice

Ingredients:
1 cup wild rice
1/4 pound butter or margarine
2 cans Campbell's French Onion soup (10 3/4 ounces)
1 Soup can of water
2 Small cans button mushrooms

Directions:
1. Cook wild rice in boiling water for 30 minutes.
2. Drain.
3. Sauté in butter.
4. Add soup, water, and mushrooms.
5. The mixture should look watery and sloppy.
6. Put into a 1 1/2 to 2 quart casserole.
7. Bake two hours at 350°.
(Mushrooms should rise to the surface)

Makes 6 to 8 servings

Orange-Pistachio Wild Rice Salad

Wild Rice from Minnesota . . . mmmmm. It was a long trip from Minnesota to Prescott in the early days but rice is a staple and keeps for a long time. I am sure the pioneers enjoyed it. Hassayampa Inn in Prescott has a delicious Wild Rice Pilaf. Recipe is on page 57 of Tastes & Treasures cookbook.

A similar recipe came from Paula Monson, Houghton, Michigan who is an advocate for gluten-free, healthy foods:

ORANGE-PISTACHIO WILD RICE SALAD

Ingredients for salad:
2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth
3 TBS chopped unsalted pistachios
1 orange sectioned
10 large fresh basil leaves, sliced into ribbons
1/4 cup minced red onion

Ingredients for dressing:
1/3 cup red wine vinegar
1/4 cup olive oil
1 TB orange juice
1 1/2 tsps dijon mustard
1 tsp honey
1/4 tsp

Note: Add garbanzo beans or chicken for more protein. Add raisins or craisins for more sweetness.

Wild Rice and Cranberry Salad

The lemon and orange zest give this salad a refreshing flavor.
Love this nifty tool to get the essence of the citrus. With it's fine teeth, this Microplane works wonders. A wise cook told me only get the colored peel, not the bitter white part.



Tastes & Treasures cookbook has a Wild Rice Pilaf on page 57 from Hassayampa Inn - a warm, delicious side dish.


This cold wild rice recipe makes a tasty accompaniment at Thanksgiving but will be a hit at any event.


Wild Rice Cranberry Pecan Salad

Ingredients
1/2 cup brown rice
1/2 cup wild rice
2 1/3 cups water (see package instructions)
1/2 teaspoon salt
1 teaspoon butter
1/2 cup dried cranberries
1/2 cup chopped pecans (toasted or un-toasted, your choice)
1/4 cup sliced green onions
1 Tbsp lemon juice
2 Tbsp olive oil
1/2 teaspoon sugar
1 teaspoon grated orange peel
Salt and freshly ground pepper

Directions
Use the amount of water for the rice according to instructions on the rice package, usually wild rice is a ratio of 1:3 of wild rice to water. Bring rice, 1/2 teaspoon salt, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.
In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.
In a separate jar, mix the lemon juice, olive oil, orange peel, sugar, and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

Note: We used slivered almonds instead of pecans.

Yield: Serves 4 to 6.

Minnesota Wild Rice

Minnesota grown wild rice is so tasty.

This dish was a combination of wild rice and brown rice. Each rice was cooked in it's own saucepan with chicken boullion, then combined at the end. We added sauteed slivered almonds, salt and pepper and a little parsley. Easy and tasty.

Recipe on page 57 in Tastes & Treasures cookbook calls for white rice but we substituted brown. Hassayampa Inn in Prescott shared the recipe with us for our cookbook