Canku Ota - A Newsletter Celebrating Native America
September 23, 2000 - Issue 19

Wild Rice Recipes
by Vicki Lockard
Basic Soak Method

Rinse 1 cup of rice in a strainer. Soak in 3 cups (0.75 litres) of water overnight (12 hours). Drain rice. Into 3 cups (0.75 litres) of fresh water, add rice and 1/2 teaspoon (2.5ml) of salt and bring to boil. Reduce heat and simmer for 10 minutes. Drain rice. Rice can now be used in any wild rice recipe.
Wild Rice Breakfast is a camp or canoe trip breakfast.

Ingredients: 1/2 pound of Wild Rice. Hand harvested will taste best. 1 pound of fresh blue berries which are then dried. Maple suger to taste.

Preparation: Cook wild rice the night before eating until kernals split open. Put in dried blueberrys 10 to 15 minutes before rice is taken off fire. Serve cold in the morning or reheat. Maple suger to taste.

Serves six.

If you are close to civilization - milk or cream really makes this a treat.

Cheese and Wild Rice

  • ½ - cup wild rice
  • 2 - cups water
  • ½ - teaspoon salt
  • 2 - medium-size tomatoes, diced
  • 1 - large jalapeno chile, diced
  • 1 - green bell pepper, diced
  • ½ - cup scallions, chopped
  • ½ - cup (2 oz.) shredded Monterey Jack cheese
  • ½ - cup (2 oz.) shredded sharp Cheddar cheese
  • ¼ - cup cilantro, minced
  • Cilantro sprigs to garnish
In a heavy medium-size saucepan, place rice, water, and salt. Bring the rice to a boil. Reduce heat, cover, and simmer 45 minutes. Drain the rice and return to heat to dry, stir with a fork.
In a large salad bowl, you combine the rice, tomatoes, chile, bell pepper, scallions, cheese and minced cilantro. Cover and refrigerate until chilled. Before serving, you want to garnish with cilantro sprigs.
Picnicking & Tailgating: For picnicking or tailgating, place in ice chest until ready to serve.
Makes four servings.

Minnesota Wild Rice Bread

  • 1 1/2 cups water
  • 3/4 cup wild rice
  • 2 1/2 cups warm water (110-115 degrees)
  • 1/2 cup sugar or honey
  • 2 Tbsp active dry yeast
  • 5 cups whole-wheat flour
  • 2 tsp salt
  • 2-4 cups unbleached flour
In a medium saucepan, bring the 1 1/2 cups water to a boil. Add the wild rice and return to a boil. Reduce the heat to medium low and cook for 45 minutes, or until the water is absorbed. Set aside to cool. Pour the warm water into a large bowl. Stir in 1 Tbsp of the sugar or honey and sprinkle the yeast on top. Set aside to proof for 5 to 10 minutes. Stir in 2 1/2 cups of the whole-wheat flour. Beat well for 3 minutes with an electric mixer (or beat vigorously by hand). Add the salt, wild rice and remaining sugar or honey.
Turn out onto a floured counter and knead in the remaining 2 1/2 cups whole-wheat flour and enough of the unbleached flour to form a workable dough. Knead for 10minutes, or until smooth, elastic and only a little sticky. Form into a ball. Lightly coat a large bowl with a little oil. Add the dough and turn the ball to coat with the oil. Cover the bowl and set aside in a warm place (80-85°), allowing the dough to rise for 1 hour, or until doubled in size. Lightly oil two 9x5-inch loaf pans. Punch down the dough and divide it in half. Shape the dough into 2 loaves and place in the prepared pans. Cover and let rise in a warm place for 30-45 minutes, or until doubled in size.
Preheat over to 350°. Bake for 45 minutes, or until the loaves sound hollow when tapped on the bottom. Remove the bread from the pans. Set aside to let cool on a wire rack.

How To Cook Commercial Paddy-grown "Wild Rice"

Commercially grown "Wild Rice" (the stuff you usually buy in the supermarket) is NOT the same as traditionally harvested Wild Rice. This recipe will give you some idea of the difference. We thank our friend, Jim Northrup, for this recipe.

Place a baseball-size rock in a large saucepan. Add rice. Cover with water. Bring to a rapid boil, adding water as necessary.

When the rock is tender, the rice is almost done.



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