Wild rice carrot muffin
Prepare the wild rice and the carrot. In a bowl, mix the two types of flour, the baking powder, the salt, the ground cinnamon and nutmeg and the brown sugar. Add the wild rice and mix thoroughly. In another bowl, beat the egg with the milk and oil. Add the grated carrot, then gently mix the dry and liquid ingredients. Scoop the batter in a slightly greased baking tray. Mix the sugar and the ground cinnamon and sprinkle the top of the muffins. Bake in a pre-heated oven at 200°C for 20-25 minutes. Remove the muffins from the tray and cool them on a cake rack.
Wild rice cranberry muffin
In a bowl, mix the flour, the sugar, the baking powder, the ground coriander and the salt. In another bowl, blend the butter, the beaten eggs and the milk. Scoop one tablespoon of the dry ingredients on top of the cranberries and toss the berries. Mix the liquid ingredients thoroughly, then add the cranberries and the wild rice. The batter will be quite firm. Scoop the batter in a muffin tray and bake in a pre-heated oven at 200°C for 15-20 minutes.
Avocado wild rice salad
Prepare the wild rice and cool Mix the mustard, the sugar, the salt and the vinegar, and gradually add the oil. Add the onions and the diced avocado. In a large bowl, mix the wild rice, the dressing, the onions and the avocadoes. Chill or store at room temperature, and decorate with thinly sliced red bell pepper.
Arabian nights wild rice salad
Rinse the wild rice in a medium sized bowl with warm water, then drain the excess liquid. Add enough salty water to cover. Bring to the boil then cook over low heat for 45-50 minutes. In the meantime, boil or roast the chicken, and allow to cool. Remove the skin and bones, and slice the flesh. In a large bowl, mix the wild rice, the chicken, the oil, the lemon juice, the parsley leaves, the onion and the mint leaves. Cover and chill Add the tomatoes directly before serving, and toss gently. Decorate with lemon wedges.
Almond wild rice salad
Rinse the wild rice in cold water then drain. Add some salty water and cook. Bring to the boil, then simmer for 45-50 minutes. When done, rinse with cold water and drain the excess liquid. In a large bowl, mix with the onion, the celery and the almond flakes. In a small bowl, mix the oil and the vinegar, drop by drop, slowly adding the thyme, rosemary, the salt and pepper. Add to the rice mixture and gently toss, then serve chilled.
Wild rice green bean salad
Prepare the wild rice according to the basic recipe's instructions. Vertically halve the green beans and blanch them in hot water for 3 minutes. Drain and cool with cold water. Blend the ginger with the vinegar or the white wine. Add the sesame oil, the salt, the sugar and the pepper. Add the oil, too, to have a nice dressing. Drizzle on top of the wild rice beans and toss. Sprinkle the top with roasted sesame seeds.
Spinach wild rice salad
Prepare the wild rice, the spinach and the boiled ham. Remove the bones from the chicken breasts and chop the chicken. Mix the Italian dressing, the soy sauce and the sugar. (Stir constantly to dissolve the sugar!) If you wish to prepare the salad well in advance, cover and wrap each ingredient separately. Add the dressing directly before serving.
Wild rice chicken breast
Rinse the wild rice in a bowl of hot water, then drain. Mix the wild rice, the celery, the green pepper, the water, the chicken stock and the salt in a greased 2-litre baking tray. Place the chicken on top of the wild rice mixture and brush the top with soy sauce. Cover and roast in a pre-heated oven at 180°C for 90 minutes, until the rice is soft. Decorate with celeriac to taste.
Beef and wild rice dish
Pour enough water on the wild rice to cover. Leave for 15 minutes, then drain and place the rice in a deep baking tray. Add the chicken stock, the mushrooms and the juice from the can, the water and the herb mix. Gently mix the whole lot and leave to rest for a few minutes. Sear the onion in some oil and add to the vegetables. Then, fry the ground beef, until the crumbs separate. Drain the excess liquid and add to the wild rice mixture. Cover and bake in the oven for 2 hours.
Shrimp wild rice
Cook the wild rice. Peel the shrimps, leaving only their tail shells. Rinse and pat them dry. Melt the butter in a deep baking tray in the oven at 220°C. Season the shrimps with salt, garlic and parsley leaves. Mix thoroughly and spread in the baking tray while coating with the butter. Roast in the oven, uncovered, for 5 minutes, then toss the shrimps and sprinkle them with grated lemon zest and parsley leaves, and drizzle with lemon juice. Roast for another 8-10 minutes, until the shrimp is tender. Place the shrimps on top of the wild rice and decorate them with lemon wedges to serve.
Wild rice pork chops
Rinse the wild rice three times in hot water. Put in a 2-litre saucepan, and bring to the boil. Add the chicken stock, the wine and the onion. Place the pork chops on top, cover and roast in the oven at 160°C for 60 minutes. When done, remove the lid or foil and cover with apple and tomato slices. Cover the whole lot again and roast for another 30 minutes.
Mediterranean wild rice tuna
Prepare the wild rice, the courgette and the onion. Heat the oil with the garlic, the salt and the herbs. Press the herbs into the oil with the back of a wooden spoon, so that their flavours stick in the oil. Add the courgette, the onion and fry for a minute, stirring constantly. Add the cooked wild rice and steam until it gets hot. Serve hot, as a side dish to deep fried or roast tuna, and sprinkle the top with freshly chopped parsley leaves or herbs.
Fruit and wild rice filling
Cook the wild rice. Mix the wild rice with the remaining ingredients and use the mixture to fill game, turkey (breast), capon or chicken (breast). An alternative method: place the filling in a greased baking tray, cover and bake in a pre-heated oven at 160°C for 90 minutes.
Wild rice ratatouille
Cook the wild rice. Heat one third of the oil in a pan or a wok, add the green pepper, the mushrooms, the onion and the garlic. Steam for 5 minutes, then remove to a bowl. Add 2 tablespoons of oil in the pan, followed by the courgette slices. Steam for 10 minutes over high heat, then remove to the bowl with the other vegetables. Heat the remaining oil and steam the aubergine for 5 minutes, then add all the other vegetables. Mix the whole lot with wild rice and half of the tomatoes. Season with salt and pepper, and sprinkle the top with parsley leaves, then decorate with the remaining tomato wedges. Serve hot or at room temperature.
Wild rice with apples and raisins
Put the wild rice, the cider and 0.4 l water in a large pan and bring to the boil. Cook over low heat, stirring occasionally, for 40-45 minutes. Drain then melt the butter in a pan and add the almonds and the raisins, then steam over medium heat until the almonds are soft. Add the remaining ingredients and steam for another 2 minutes. Finally, add the wild rice and heat to the desired temperature.
Smoked ham wild rice soup
Rinse the wild rice in boiling water three times then drain. Fry the ham in a large pan, add the onion, the celery, the carrot and the wild rice. Sear the onion, stirring constantly, for another 3 minutes then add the chicken stock and bring to the boil. Lower the heat and cook the rice until nice and tender, for around 40-45 minutes. Add the cream, season with salt and pepper. Sprinkle the top with finely chopped parsley leaves.
Wild rice vegetable soup
Cook the wild rice in the chicken stock over low heat for 30 minutes. Remove from the heat, cover and do not drain. Sear the mushrooms over 2 tablespoons of butter in a large saucepan for 10 minutes, then remove to a separate bowl. Add another 2 tablespoons of butter in the pan and sear the onion, the celery and the green pepper until soft. Blend them, adding a little chicken stock, then pour the mixture in the pan and bring to the boil. Prepare the liaison with the flour and some chicken stock, and add to the boiling vegetable soup. Finally, add the mushrooms and the wild rice. Taste, then season with salt and pepper. Serve hot.
Wild rice ham rolls
Make a well in the 4 larger mushroom caps. Remove the stem of the others, and chop into small pieces. Fry the 4 caps in butter, then remove them onto paper towels. Place the finely chopped mushrooms and the onions in the pan and sear until the onions are soft. Sprinkle with flour, remove from the heat and gently add the chicken stock, then the cream and replace onto the heat. Cook until the mixture thickens, stirring constantly. Season with salt and pepper to taste. Pour 1/4 litre of the sauce in a baking tray, reserve 1 dl to drizzle the rolls. Mix the wild rice with the sauce that remained in the pan. Fill the ham slices with the wild rice mixture, roll and place them in the baking tray with their openings facing down. Drizzle the rolls with the remaining sauce and cover with kitchen foil. Bake in a pre-heated oven at 180°C for 25 minutes. Decorate the rolls with the fried mushroom caps and parsley leaves upon serving.
Eggs stuffed with wild rice
Put the wild rice and the cumin in ½ litre water, do not cover, and heat until the rice has absorbed all the liquid and become nice and soft. Mash the egg yolks, add the wild rice, the ground boiled ham, the mayonnaise, the mustard, and salt and pepper to taste. Fill the egg whites and chill before serving.
Heat the oil in a saucepan. Sear the onion. Mix the remaining ingredients in a blender and add to the onion. Fry over low heat for around 3 minutes, and gently loosen it with a wooden spoon. Put in the oven at 175°C for 10 minutes until the top is nice and golden. Remove from the oven, and loosen the bottom with a wooden spoon again. Cut into wedges.