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| Recipies | February 02, 2009 |
|---|---|
| Wild Rice
Hand harvested on the Crow Wing River by Charles Funk and Darrel Johnson Processed by Dale Green and Family of Malmo, Minnesota Cooking suggestions: 1. Wash thoroughly under running water to remove dust and any hulls. 2. Cover with water at a ratio of 1 part wild rice to 3 parts water. (expect wild rice to swell 3 to 4 times its dry volume) 3. Add a touch of salt 4. Cover the pan and bring to a boil 5. Reduce heat to a simmer for about 15 minutes until wild rice is fluffy. 6. Remove from heat and allow to sit for about 5 minutes. 7. Drain any remaining liquid. Eating suggestions: 1. Try with a patty of real butter and salt and pepper. (or) 2. Try with a patty of real butter and honey. (or) 3. Try with a patty of butter, tablespoon of brown sugar and milk. Wild Rice Hot dish Cook ½ pound of wild rice Brown 1 pound of lean burger Brown ¼ cup of onions and ¼ cup of celery Combine all of the above with one 10 ½ ounce can of cream of mushroom soup. Place covered container in a 300 degree oven for 30 minutes. Serve hot. Season to taste with salt and pepper. Wild Rice Salad Cook ½ pound of wild rice Allow to cool uncovered Combine with ½ cup of sliced grapes, ¼ cup diced onions, ¼ cup diced celery and ¼ cup of diced apple. Add ½ cup of mayonnaise thinned with milk Toss and add ½ cup of cashews just prior to serving. Serve cold. Season to taste with salt and pepper. Add some diced chicken for a full meal deal Personally I never measure anything so all quantities are estimates. | |
| posted by funk | |
| Marketing | February 02, 2009 |
| Darrel has been supervising marketing efforts in the Brainerd area. Natural (real) wild rice supplies are a little short this winter due to last years drought. | |
| posted by funk | |