Fall River Valley

More Fall River
Wild Rice Recipes

Holiday Wild Rice Stuffing

2/3 Cup Fall River Wild Rice, raw
3 Cups    Water
4 tsp.       Chicken Bouillon
4 Slices   Bacon, cut in 1 inch pieces
1 Med     Onion, chopped
1/2 lb.    Mushrooms, sliced
3 Stalks   Celery, chopped
1 Cup     Diced Apple
1 tsp.      Crushed Leaf Oregano
1/2 tsp. Crushed Leaf Sage
1/2 Cup Chopped Nuts
2 Cups    Bread Crumbs

Combine wild rice, water and chicken bouillon in 3 qt. sauce pan. Bring to a boil, reduce heat, cover and simmer 50 - 65 minutes until rice is tender. Drain any excess liquid. While rice simmers, sauté bacon until crisp then add onion, mushroom and celery and sauté until softened. Add to cooked wild rice along with apple, nuts, spices and bread crumbs. Makes enough to stuff a 10 - 14 lb. turkey. You may substitute 1/2 lb. cooked and crumbled sausage for the bread crumbs.

Garden Salad

4 Cups Fall River Wild Rice, cooked
4 Bunches of Green Onions finely diced
4 Tomatoes finely diced
1 Bunch Cilantro finely diced
1 Cup Cheddar Cheese, grated
Garlic salt and pepper to taste

Combine all ingredients and mix with favorite salad dressing.

Wild Rice Chili con Carne
1 lg. Dried mild red chili
¼ cup olive oil
2 lg. Onions, coarsely chopped
3 cloves garlic, finely minced
3 lbs. lean boneless chuck, diced into ½ in. cubes
2 tsp. paprika
2 tsp. dried oregano
2 Tbsp. med. Ground chili powder
2 Tbsp. Cumin
1 tsp. salt or to taste
35 oz. Can Italian plum tomatoes
1 ½ cup beef broth
4 cups cooked Fall River Wild Rice
1 med. red onion
Sour cream (garnish)
Shredded cheddar cheese (garnish)
Cilantro (garnish)

Steep the dried red chili in hot water for approx. 20 minutes. In a 7-quart Dutch oven sauté onions and garlic, add meat and cook on high until meat losses color. Sprinkle with paprika, cumin, oregano, chili powder and salt. Cook for 5 minutes then add tomatoes, cook for 1 minute, bring to a boil, then simmer for 15 minutes. Add beef broth, steeped chili and wild rice and simmer for 1 ½ hours, serve hot. 6 – 8 servings

Cranberry Wild Rice Salad

4 Cups Fall River Wild Rice         cooked
½ Cup   Bell Pepper, finely chopped
½ Cup   Celery, finely chopped
¾ Cup   Dried Cranberries
1 Cup    Cranberry Juice, warm
½ Cup White Rice Vinegar
1 tbsp.   Oil
1 tsp.     Basil
¼ Cup   Sugar

Combine juice, sugar and salt, stir until totally dissolved. Add all ingredients to wild rice and chill overnight and serve.

Cheesy Wild Rice Nibblers
12 3 Tbsp. ½ Cup ½ Cup ¼ Cup 1 ½ Cup ¼ Cup ½ tsp.	Slices bread, crusts trimmed, cut into strips Butter, softened Fall River Wild Rice, cooked Finely chopped fresh Mushrooms Green Pepper, finely chopped Small Onion, finely chopped Grated Cheddar Cheese Mayonnaise Worcestershire sauce
Spread bread strips with softened butter. Combine the cooked wild rice with mushrooms, green pepper, onion, grated cheese and mayonnaise. Season with Worcestershire sauce to taste. Broil the buttered bread until lightly toasted. Quickly spread with cheese wild rice mixture and continue to broil until heated through and bubbly.
Wild Rice Hamburgers
1 cup cooked Fall River Wild Rice 2 pounds ground beef 1 bunch green onions chopped 1 egg 1 Tbsp garlic salt Combine all ingredients and cook in skillet to desired doneness.