Kitchen Classics

Wild rice, Minnesota’s 1/2 teaspoon freshly ground black state grain, makes a perfect pepper addition to your table this 1/4 cup chicken broth time of year, and can fea- 2 cups wild rice, cooked according ture in more than just side to the package directions dishes. Below are a variety of recipes incorporating wild rice — perfect for everyday or holiday gatherings. Coat a 3-quart casserole dish with non-stick cooking spray. In a large skillet over medium heat, melt the butter. Add the shallots, garlic, thyme, and sage, and cook,

For an excellent overview stirring, until fragrant and the shalof our region’s wild rice her- lots have softened, about 4 minitage, harvesting, and utes. Add the cranberries, salt, importance to indigenous communi- pepper, and broth and bring to a boil. Stir in the ties, I recommend the Minnesota wild rice. Transfer to the prepared dish and Historical Society’s Fall 2022 issue of cover with aluminum foil. Minnesota History. Do-Ahead: At this point, you can refrigerate Wild rice with mushrooms and for up to 3 days. Bring to room temperature almonds before baking. Betty Crocker’s Cookbook: New and Revised Edition, 1982 Bake until heated through, about 20 minutes. 1 cup uncooked wild rice 1/2 cup slivered almonds 2 tablespoons snipped chives or chopped green onion 1 can (8 ounces) mushroom stems and pieces, Serves 10 to 12 as a side dish. Makes great leftovers to send home with guests. Make it vegetarian by swapping the chicken broth for vegetable broth. Fried wild rice bowl drained The Sioux Chef’s Indigenous Kitchen, by Sean 1/4 cup margarine or butter Sherman and Beth Dooley, 2017 3 cups chicken broth 2 tablespoons sunflower oil

Cook and stir wild rice, almonds, chives, and 1/2 cup minced squash (butternut, zucchini, or mushrooms in margarine (or butter) until summer squash) almonds are golden brown, about 20 minutes. 1/2 cup minced turnip Heat oven to 325 F. Pour wild rice mixture into 1 cup fresh wild onion or ramps ungreased 1-1/2 quart casserole. On the stove, 3 cups cooked wild rice heat broth to boiling; stir into wild rice mixture. 2 tablespoons maple syrup mixed with 1/3 cup Cover and bake until all liquid is absorbed and water wild rice is tender and fluffy, about 90 minutes. Salt to taste Serves 6 to 8. In a large skillet, heat the oil over medium to Cranberry wild rice high heat and sauté the squash, turnip, and Perfect Party Food, by Diane Phillips, 2005 onion until tender, about 5 to 8 minutes. Add 1/2 cup (1 stick) unsalted butter 1/2 cup finely chopped shallots 1 clove garlic, minced 1 teaspoon dried thyme 1/2 teaspoon dried sage 1 cup unsweetened dried cranberries the rice and cook for about 1 minute, then season with the maple syrup and salt. Optional: serve topped with roasted vegetables, smoked meats, or anything of your choice. Substitute one leek (white part, cleaned and minced) for the wild onion or ramps. 1/2 teaspoons salt

KITCHEN CLASSICS By Diane Lochner

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Wild rice muffins

Wild Rice Cooking: History, Natural History, Harvesting, and Lore, by Susan Carol Hauser, 2000 1 cup cooked wild rice (cooked according to package directions) 3 eggs, lightly beaten 7 tablespoons oil 1 cup milk 1-1/4 cups whole wheat flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 1/2 cup chopped walnuts

Stir wild rice with eggs, oil, and milk. Mix flour, baking powder, salt, and sugar. Stir liquid ingredients into dry, mixing thoroughly. Stir in walnuts and spoon batter into paper muffin cups. Bake at 425 F for 15-18 minutes or until muffins are lightly browned. Makes 12 muffins. Wild rice meat loaf

Wild Rice Cooking: History, Natural History, Harvesting, and Lore, by Susan Carol Hauser, 2000 1 pound ground beef 3 eggs, beaten 2 cups cooked wild rice, cooked according to package directions 2 stalks celery, chopped 3/4 fresh mushrooms, chopped 1 teaspoon salt 1/4 teaspoon pepper Meat loaf:

Combine all ingredients and mix well. Put into a 9 x 5 x 3-inch loaf pan. Bake at 350 F for one hour. Let cool in pan for 10 minutes. Drain excess juices and turn loaf out onto serving platter. Slice and top with cheese sauce. Cheese sauce: 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 cup grated cheddar cheese

Melt butter over low heat and stir in flour, blending well. Slowly stir in milk, cooking and stirring constantly. Cook until smooth and thickened. Add cheese and stir until cheese is melted.

Serves 4 to 6. Midwest wild rice salad

Perfect Party Food, by Diane Phillips, 2005 Dressing: 1 cup vegetable oil 1/2 cup distilled white vinegar 1/4 cup sugar 1 teaspoon curry powder 1 clove garlic, mashed

To make the dressing, in a medium size bowl, whisk together the dressing ingredients until thickened. [Do ahead: at this point, you can cover and refrigerate for up to three days]. Salad: 4 cups cooked long grain white rice, cooled 1 cup cooked wild rice, cooled 2 cups frozen corn kernels, defrosted 1 medium size red bell pepper, seeded and chopped 4 scallions (white and tender green parts), chopped

To make the salad, combine the rices, corn, bell pepper, and half of the scallions in a large salad bowl. Pour in some of the dressing, and toss to coat, adding more if necessary. [Do ahead: At this point, you can cover and refrigerate the salad and remaining dressing for at least one hour and up to 24 hours]. Remove the salad from the refrigerator 30 minutes before serving, toss with additional dressing if needed, and garnish with the remaining scallions.

Diane Lochner is a librarian and home cook, living on a century farm in rural Minnesota. She can be reached at 507bookcook@gmail.com v