About Wild Rice

Wild Rice is not actually rice at all, but an aquatic grass that historically grows wild in shallow lakes and slow-moving rivers throughout the north-central United States. Having grown naturally in northern Minnesota for thousands of years, the grain was (and continues to be) extremely important in the culture of the Ojibwe people, feeding not only their bodies but their souls.

Modern agriculture practices have made wild rice harvesting more efficient and productive. Much of the wild rice harvested each year is grown in man-made ponds known as paddies, where water levels and other important growing factors can be monitored and adjusted as needed. Large combines are used to harvest the rice crop each fall.

Whether the rice is harvested in the traditional way with a small canoe in a slow-flowing river or in a large paddy with modern machinery, the commitment and dedication to this ancient crop stays the same.

Preparation Instructions

After rinsing wild rice thoroughly, add 1 cup of Battle River Wild Rice to 4 cups of boiling water. Cover and simmer for 45 minutes, or until desired texture is reached. Drain water and season to taste. Yield: 3-4 cups cooked wild rice.

Wild Rice Recipes

Speckled Squash and Wild Rice

  • 2 cups Battle River Wild Rice, cooked
  • 1 (2-3 pound) kabocha squash
  • 1 large red bell pepper, diced small
  • 1 carrot, cut into tiny cubes
  • 1 rib celery, chopped fine
  • 1 yellow onion, chopped fine
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 3 cups vegetable or mushroom broth
  • 1 hot pepper, such as jalapeno or serrano
  • 2 tablespoons soy sauce
  • 1 cup unsweeted non-dairy milk
  • Glazed pecans, for garnish
  • Flat-leaf parsley sprigs, for garnish

Remove skin and clean out seed from squash. Cut into small cubes. Set aside.

Heat olive oil in a soup pot. Add red bell pepper, carrot, celery, and onion and saute 7-10 minutes, or until tender. Add garlic and saute for another minute. Add squash and saute for another minute or two.

Pour in broth. With the tip of a sharp knife, cut a lengthwise slit in the hot pepper, running from top to bottom without going through to the other side.

Put pepper into the pot.

Bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until squash is tender. Remove pepper.

Use an immersion blender to partially puree the soup. Or, use a blender to puree half of the soup.

Add cooked rice and soy sauce. Stir to blend.

Add non-dairy milk. Continue to hear until soup is hot. Ladle hot soup into bowls. Top each serving with a glazed pecan and a sprig of parsley. Makes 6 servings.

Our Favorite Salad

  • 4 cups cooked Battle River Wild Rice
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 eggs, hard-boiled
  • 1 small onion, chopped
  • ½ cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1 tablespoon vinegar
  • 1 tablespoon sugar

Add salt, pepper, onions, and 4 hard-boiled eggs to the cooked wild rice. Mix mayonnaise, mustard, vinegar, and sugar together. Add mayonnaise mixture to the wild rice mixture. Stir and refrigerate.

Pork Fried Rice

  • 2 cups cooked Battle River Wild Rice
  • 1 lb pork tenderloin, cut in bite-size pieces
  • 1/4 cup chopped onion
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion power
  • 2 chicken bouillon cubes
  • 1/4 cup water
  • 1 pkg (9 oz) frozen Green Giant® Teriyaki Vegetables, prepared as directed on pkg
  • 2 eggs, scrambled

In large skillet or wok, saute pork and onion in butter. Add garlic powder, onion powder, bouillon cubes and water; stir well and bring to a boil. Add wild rice and vegetables; heat through. Stir in eggs.

4 servings - Recipe compliments of the Minnesota Cultivated Wild Rice Council

Nutty Wild Rice Salad

  • 1 cup Battle River Wild Rice, uncooked
  • 1 (16 oz.) package classic coleslaw
  • 2/3 cup sliced almonds
  • 2/3 cup sunflower nuts
  • 1 pkg. Ramen noodles
  • ½ cup bacon bits
  • 4 green onions, chopped
  • ¾ cup oil
  • 3 T. sugar
  • 3 T. vinegar
  • 1 pkg. Ramen soup seasoning mix

Cook Battle River Wild Rice according to instructions. Rinse, drain, and cool. Toast almonds, sunflower nuts, and Ramen noodles for 10-15 minutes at 300 degrees. Cool. Mix vinegar, oil, sugar, and season mix together and set aside. Combine coleslaw, cooked rice, bacon bits, and dressing. Add toasted almonds, sunflower nuts, and ramen noodles before serving. Toss and serve. Yield: 8 to 10 servings.

For more recipes follow us on Facebook!