12:07 AM 3/20/98
fred towner rfc

I have around 50 or so recipes for wild rice.  Here's four of them.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Shrimp and Chicken Skewers with Wild Rice
 Categories: Low-cal, Chicken
      Yield: 4 servings

      1 ea Jalapeno pepper*
      2 tb Minced shallot
    1/4 c  Minced parsley
      1 x  Rind of 1 lemon, minced
      4 ea Garlic cloves, minced
     12 ea Jumbo shrimp **
    1/2 lb Chicken breast ***
      1 x  Juice of 1 lemon
      1 tb Olive oil
      1 ea Large shallot, sliced
      1 ts Dried red chili pepper
     10 ea Fresh basil leaves, minced
     10 ea Fresh mint leaves, minced
  1 1/2 lb Tomatoes ****
      4 ea Small soaked bamboo skewers
      1 ts Sesame oil
    1/2 c  Chopped onion
      1 ea Stalk celery, chopped
    1/2 ts Minced garlic
    1/2 ts Minced jalapeno pepper
    1/2 lb Wild rice
      1 ea Bay leaf
      2 tb Toasted pine nuts
      2 c  Chicken stock, defatted

  SKEWERS:
      * Core, seed, and mince jalapeno pepper
     ** Peel and devein shrimp
    *** Bone and skin chicken breast and cut into 12 (1/2 inch) strips
   **** Peel, core and seed tomatoes and cut into 1 inch chunks
  1. Combine jalapeno, minced shallot, parsley, lemon rind, and half of
     the garlic to make a fine paste.  Place in a bowl with the shrimp
     and chicken and lemon juice.  Toss to coat.  Marinate, covered, for
     at least 1 hour.
  2. Heat the oil in a 2 quart pot.  Add the sliced scallion, remaining
     garlic, chili pepper, basil and mint.  Cook for 2 minutes.  Add
     the tomatoes, cover the pot, and cook for 10 minutes.  Keep warm.
  3. Heat a broiler or grill to hot.
  4. Wrap a strip of chicken around the outside of a shrimp.  Stick a
     skewer through them both so both are secure.  Wrap the remaining
     chicken and shrimp the same way, putting 3 wrapped shrimp on each
     of 4 skewers.  Grill or broil for 2 minutes a side.  Slide chicken
     and shrimp onto plates, and serve with wild rice and stewed
  tomatoes. WILD RICE:
  5. Heat the oil in a 2 quart pot.  Add the onion, celery, garlic and
     pepper.  Cook for 2 minutes, until lightly browned and soft.
  6. Add the rice, bay leaf, pine nuts and stock.  Bring to a boil,
     cover, and lower the heat so the liquid simmers.  Continue cooking
     for 55 minutes.  Uncover and cook until all the liquid has been
     absorbed.  Discard the bay leaf.
  Per serving: 351 calories, 9.3 g fat (23%), 34 g protein, 179 mg
  sodium,
  :            139 mg cholesterol, 5.3 g dietary fiber.
  From Prevention Magazine, March 1988, as given to them by:
       The Four Seasons, New York City, Seppi Renggli, Exec. Chef.
  Posted by: Sheila Exner, January 1992

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Manitoba Wild Rice
 Categories: Vegetable, Main dish, Rice
      Yield: 4 servings

      1 c  Wild rice
      4 c  Water
      1 ts Salt
      6 ea Slices bacon
      2 ea Onions, chopped
      1 ea Sweet green pepper chopped
      3 ea Stalks celery, chopped
  1 1/2 c  Sliced mushrooms
      2 tb Butter
    1/4 c  Beef stock or water
      1 x  Salt and pepper to taste

  Rinse rice in colander with cold running water.  In large saucepan,
  bring water and salt to boil; add rice; reduce heat to medium low and
  simmer, covered 30 minutes.  Drain.  Meanwhile, in skillet, over
  medium high heat, fry bacon 3 to 5 minutes or until crisp.  Transfer
  bacon to paper towel; pat dry and chop.  Drain all but 1 tablespoon
  bacon drippings from skillet; add onions and cook, stirring 3 to 5
  minutes or until tender. Add green pepper, celery and mushrooms; cook,
  stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole.
  Stir in butter, beef stock and rice.  Bake covered, 15 to 20 minutes
  in 350 F degree oven until rice is tender.  Season to taste with salt
  and pepper..

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Wild Rice Soup
 Categories: Soups
      Yield: 4 servings

    1/2 c  wild rice
  1 1/2 c  boiling chicken stock
      1 lb fresh mushrooms - sliced
      4 tb butter or margarine
    1/2 c  chopped onion
    1/2 c  chopped celery
    1/2 c  chopped green pepper
      2 qt chicken broth
    1/2 c  all purpose flour

  Preparation:
  1:  Combine wild rice and 1 1/2 cups chicken stock.  Simmer for 1
  hour or
      until rice is fluffy.  Set aside.
  2:  In large saucepan, saute mushrooms in 2 tablespoons of the butter
      until the liquid has evaporated, about 10 minutes.  Remove from
  pan
      and reserve.
  3:  Heat remaining butter in saucepan.  Add onion, celery and green
      pepper.  Saute until tender, about 3 minutes.
  4:  Press this mixture through a sieve or puree in a blender, adding a
      little of the chicken stock, if necessary.  Return vegetables to
      saucepan with all but 1/2 cup of the chicken broth.  Heat to
  boiling. 5:  Blend flour with the reserved chicken stock to make a
  paste. Stir
      into boiling mixture.  Cook until thickened.
  6:  Add mushrooms and wild rice.  Add salt and pepper to taste.
  Good served with crusty bread, cold cuts and cheese for lunch.  Or,
  serve as a first course for a light meal.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cooked Wild Rice
 Categories: Vegetables
      Yield: 2 servings

    1/3 c  Wild Rice
      1 c  Water
      1    Bacon Strip; Thick, Lean
      1 ts Butter; Unsalted
           Salt
           White Pepper; Freshly Ground

  Put the wild rice and water in a small sauce pan. Bring the water to a
  boil, then reduce the heat to a bare simmer, cover and cook until the
  rice is tender, 1 to 1 1/4 hours. While the rice is cooking, saute
  the bacon until golden brown and crisp, then drain on a paper towel.
  Cut the bacon crosswise into thin julienne strips and set aside. When
  the rice is done, gently stir in the butter with a fork until melted;
  season to taste with salt and pepper.  Just before serving, toss the
  rice with the bacon strips. Makes 1 cup
