Ready to go wild with your meals? Enjoy the nutty flavor and good nutrition of wild rice. Combine 1 cup raw wild rice with 3 (or 4) cups water, bring to a boil, then simmer, covered, for 30 to 45 minutes; you’re done! Cooked wild rice can be refrigerated for about one week.
Wild rice isn’t rice, but instead an edible seed with more than twice the protein of brown or white rice—more iron and fiber, too.
Get wild today.
- Add cooked wild rice to soups, leftover vegetables, or ground meat for burgers.
- Enjoy it as you would cooked oatmeal for breakfast.
Northwest Asparagus Wild Rice Salad
- 1 cup uncooked wild rice
- 3 cups thinly sliced fresh or frozen asparagus
- 4 ounces cut-up smoked salmon
- 1 cup cranberries
- 1 cup sliced red bell pepper
Dressing*:
- 1⁄4 cup white wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon-style mustard
- 1⁄2 teaspoon salt
Cook wild rice to package directions. Rinse in cold water. Combine asparagus, salmon, cranberries, red bell pepper, and cooked rice. Mix well. Combine dressing ingredients. Toss dressing with salad. Makes 4 to 6 servings.
*Bottled dressing, such as Cranberry-Ginger Vinaigrette, may be substituted.
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