Wild Rice Recipes
About
Wild Rice, also known as manoomin (Zizania aquatica and others) is the seed of an aquatic grass that's been harvested for a very long time in the Midwest. It's also something I grew up eating as a kid in Minnesota, and one of my all-time favorite wild foods.
Quick Links
First things first. If you don't know the difference between the two basic varieties of wild rice you'll find in a store, check out my Guide to Wild Rice (Purchasing and Cooking).
Wild Rice Cornbread | Wild Rice Polenta | Turkey Wild Rice Soup with Black Trumpet Mushrooms | Warm Chanterelle and Wild Rice Salad
Can you tell the differences between these two types of wild rice?
Basic Cooking Instructions
To cook parched wild rice, combine each cup of wild rice with two cups of water and a pinch of salt, cover, bring to a simmer and cook for 20-25 minutes, or until the grains have opened, are tender, and taste good to you.
Black paddy wild rice takes at least twice as long to cook and requires more water.
Wild Rice flour
Wild rice flour is delicious and can be used to make everything from polenta to cornbread. I like to grind my own with a grain mill.
To make wild rice flour, grind wild rice through a grain mill on the smallest setting, then sift. You can also use a spice grinder for small batches.
Wild rice cornbread.
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Duck Soup with Wapato, Morels and Wild Rice
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Wild Rice Cooked in Hickory Nut Milk
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Wild Rice Flour Cornbread
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Hollyhock Sarmasi with Mushroom-Walnut Filling
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Wild Rice or Manoomin: Varieties and Differences, Purchasing and Cooking
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Wild Rice Casserole with Venison and Mushrooms
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Classic Minnesota Wild Rice and Mushroom Casserole
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Wild Rice Crackers
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Wild Rice Flour Pasta Dough
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Wild Rice Soup with Turkey and Dried Mushrooms
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Wild Rice Porridge
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Grouse And Wild Rice Casserole with Mushrooms
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Wild Rice Flour Crusted Sunfish
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Wild Rice Crepes with Elderberry Syrup, Apples and Black Walnuts
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Wild Rice Flour Gnocchi Parisienne
