One of the "secrets" Markdown Mom has learned over the years is that the best wild rice is green.  That’s right, most consumers only know wild rice as a dark brown/black rice; however, what they don’t realize is that wild rice that is dark, although still edible, is not the the most desirable wild rice. 

When Markdown Mom was a youngster, her grandparents owned a resort in Northome, Minnesota and on visits to their resort, Markdown Mom and her family would awake to a breakfast of warm wild rice served with sugar and half & half.  This was made by boiling and then letting steep the rice on a large wood burning stove in what was called "The Big Cabin."  Her grandfather would go ricing with his friend, Sevare, a Native American, and they would then have local people prepare the rice that they had harvested.  Prepared wild rice has a green tinge and at this stage provides a moist, tender nutty flavor. 

Many dishes made with wild rice overwhelm the wonderful nutty flavor of the rice with too many ingredients.  Markdown Mom has offered this wild rice entrée with simple ingredients that make a wonderful dish to compliment any meal.  Easy, it’s a dish that can be prepared beforehand and tastes even better warmed up.  Thinking about serving a Crown Ribbed Roast?  Fix this dish and put it in the middle of the crown, pleasing to the eye and to the palate!  For the best sources of wild rice, Markdown Mom suggests contacting the local band of Native Americans such as the White Earth Band of Ogibwe.

Markdown Mom’s Wild Rice Medley

Dry Ingredients

2½ Cups of Wild Rice

5/6 Cup chopped onion

5/6 Cup chopped or diagonally cut celery

½ Cup butter (more or less)

1¾ Tablespoons of chicken bullion granules

8 oz. fresh sliced mushrooms

Wet Ingredients

8¾ Cups of water

 Optional

Dried cherries or dried cranberries

chicken broth

METHOD:  Steep the  wild rice in hot water and microwave in a covered dish 30-35 minutes on High until rice is tender.  Strain in colander. 

Sauté the chopped onion and celery-cut on the diagonal,  in a pat of butter until translucent. 

Add onion, celery, mushrooms, butter, and chicken granules and bake 325°-350° in a covered casserole preferably a clear glass one until heated through.  

Serve immediately or keep in refrigerator covered overnight and warm-up in microwave on high for 3 to 4 minutes or until heated through before serving.  Taste before serving.  If you think mixture is dry add chicken broth to get steamy consistency. 

Optional:  flavor by seasoning, to taste, with  white pepper and sliced dried cherries or cranberries for additional color.

Related Articles You'll Enjoy!

• The San Francisco Treat Goes Lowfat
• Dressing or Stuffing?
• ‘Try It, You’ll Like It’ Stroganoff!
• Olé Spanish Rice
• Winning Wonton Soup: More Than An Entree
• Labor Day Gourmet Deli Salad
• Festive Scalloped Corn Side Dish for St. Patrick’s Day
• A Famous Mashed Potatoes Recipe
• Healthy, Humble Hummus~A Mediterranean Gift
• Savory Salmon Loaf

Sign-Up for Daily E-Mail Gems from

(No Ratings Yet)  Loading ...