Peter David’s Favorite Wild Rice Recipes

Peter David is a biologist with the Great Lakes Indian Fish and Wildlife Commission. The Wisconsin Wetlands Association honored him with a 2012 Wetlands Award for his work on wild rice.

Wild Rice Casserole

• 2 cups grated cheese (any kind)
• 2 cups sliced fresh mushrooms
• 2 cups sliced ripe olives
• 1 cup diced onion
• 2 cans stewed tomatoes (~40 oz)
• 2 tsp salt
• ½ tsp pepper
• 2/3 cup olive oil
• 2 cups raw wild rice

Wash rice first in tap water (swirl in water, drain, repeat until clean). Mix everything together. Add 3 cups boiling water. Bake 350 degrees in large uncovered casserole for 2 hours.

Wild rice stuffing

• 2/3 cup wild rice
• 4 tsp beef bouillon granules
• 3 cups water
• 4 slices bacon
• 1 medium onion, chopped
• ½ lb mushrooms, sliced
• 3 ribs celery, chopped
• 2 cups bread crumbs
• 1 tsp oregano
• ½ tsp sage
• salt, pepper

Wash rice. Cook rice in water and bouillon. Cut bacon in 1 inch pieces, cook with onion and mushrooms. Add this to cooked rice and spices, celery, bread crumbs. Can be a side dish too.

Cream of Wild Rice Soup

• 1 large onion, chopped
• 1 celery rib, chopped
• ¼ cup butter
• 1 large carrot, shredded
• ½ cup all-purpose flour
• 8 cups chicken broth
• 3 cups cooked wild rice
• ¼ tsp each salt & pepper
• 1 cup cubed cooked chicken breast
• 1 cup fat-free evaporated milk
• ¼ cup minced chives

In a large saucepan, sauté the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer. Garnish with chives. Serves 10.

Blueberry wild rice muffins

• 1 cup cooked rice
• 2 eggs, lightly beaten
• 5 tbsp oil
• 1 cup milk
• 1¼ cup flour
• 1 tbsp baking powder
• ½ tsp salt
• 3 tbsp sugar
• 1 cup blueberries

Stir rice with eggs, oil, and milk. Sift flour with powder, salt, and sugar. Stir wet ingredients into dry, mixing thoroughly until just blended. Stir in berries and spoon into greased muffin cups. Bake at 425 for 15-18 minutes or until lightly browned.

Have some cooked wild rice left over?

• Add some blueberries, nutmeg, milk and enjoy for breakfast instead of oatmeal!
• Toss some into your pancake batter for heartier hotcakes!
• Add some slivered almonds, chopped green onion, salt/pepper/garlic for a side dish!
• Blend into your burger patties or meatloaf!