ONLINE EXTRA — WILD ABOUT RICE: Wild Rice and Turkey or Chicken Salad . . . Wild Rice Dressing . . . Cranberry Wild Rice Salad, etc.

Wild Rice and Turkey or Chicken Salad

1 cup wild rice

4 cups water

2 cups cooked chicken or turkey cut into bite-size chunks

¼ cup toasted walnuts, chopped

1 to 3 of the following:

½ red pepper, cut into thin strips

1 pound asparagus, boiled 2 minutes in a little water, cut into 1-inch pieces

1 can artichoke bottoms, well drained and cut into sixths

½ cup shredded carrots

½ cup dried cranberries

1 11-ounce can mandarin oranges, well drained

Wild rice dressing (recipe follows)

In saucepan, combine wild rice and water and bring to a boil. Cover and simmer about 45 minutes. Rice will “pop” open when it is cooked. You can prepare the rice ahead and refrigerate.

Meanwhile, preheat oven to 300 degrees. Toast walnuts on a baking sheet in oven 10 minutes. Set aside to cool. Place vegetable/fruit ingredients and chicken or turkey in large bowl and refrigerate.

Prepare dressing.

Combine rice with ingredients in bowl. Toss with dressing and refrigerate until ready to serve. Add nuts immediately before serving.

Yield: Serves 6.

Approximate nutritional analysis per serving: (salad only, using turkey, asparagus, red pepper and cranberries) 310 calories, 44 grams carbohydrates, 23 grams protein, 6 grams fat (1 gram saturated), 30 milligrams cholesterol, 210 milligrams sodium, 4 grams fiber, 16 percent of calories from fat.

Wild Rice Dressing

¼ cup white wine vinegar

1 tablespoon minced shallots

1/4 cup real maple syrup

1 teaspoon gluten-free mustard

¾ cup olive oil

Using a stand blender, immersion blender or whisk, blend all ingredients except oil. Slowly drizzle in the oil until well blended.

Yield: Serves 6.

Approximate nutritional analysis per serving: 290 calories, 9 grams carbohydrates, no protein, 28 grams fat (4 grams saturated), no cholesterol, 10 milligrams sodium, no fiber, 86 percent of calories from fat.

Cranberry Wild Rice Salad

½ cup wild rice

2 cups water

1 cup fully cooked, skinless turkey breast cut in cubes

1/3 cup dried sweetened cranberries

2 green onions, sliced

1 stalk celery, sliced

1½ tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons Dijon mustard

¼ teaspoon sugar

1/8 teaspoon pepper

1/8 teaspoon salt

4 lettuce leaves

¼ cup chopped English walnuts, toasted

Rinse wild rice then combine with water in a saucepan. Cover and cook until rice is tender and water is almost absorbed, about 45 minutes. Uncover and let simmer about 5 minutes or until all of water is absorbed. Spoon into mixing bowl and allow to cool slightly.

Stir in turkey breast cubes, cranberries, green onions and celery.

Combine olive oil, vinegar, mustard, sugar, pepper and salt; whisk until well combined. Drizzle mustard mixture over rice mixture.

Just before serving, spoon onto lettuce leaves and garnish each serving with 1 tablespoon walnuts.

Yield: Serves 4.

Approximate nutritional analysis per serving: 241 calories (38 percent from fat), 10 grams total fat (1 gram saturated), 37 milligrams cholesterol, 18 grams carbohydrates, 20 grams protein, 201 milligrams sodium, 2 grams dietary fiber.

Cream of Chicken Wild Rice Soup

1½ quarts water

1 small chicken, quartered

4 ounces dry chicken soup base

White pepper to taste

½ pound wild rice

4 ribs celery, chopped into ½-inch pieces

1 large yellow onion, chopped

4 carrots, chopped into 3/8-inch cubes

1 quart

2 percent milk

4 ounces butter

4 ounces flour

In a large stockpot, put water, chicken, chicken base, white pepper and wild rice. Boil until chicken and rice are almost done. Remove chicken and add vegetables, cook until tender. De-bone the chicken and into small pieces and add to soup. Add milk. In another pan, melt butter on very low heat, then add flour to thicken. Add to soup and stir.

Yield: Serves 10 to 15.

Corn, Chanterelle and Wild Rice Soup with Garlic Croutons

FOR RICE:

½ yellow onion, minced

2 tablespoons extra-virgin olive oil

½ cup wild rice

1 cup chicken broth; see cook’s notes

½ teaspoon kosher salt

FOR SOUP:

2 tablespoons extra-virgin olive oil

1 yellow onion, finely diced

2 carrots, peeled, finely diced

2 stalks celery, finely diced

2 ounces prosciutto, finely diced

3 cloves garlic, minced

3 fresh sage leaves

2 cups fresh corn kernels (about 2 ears)

½ pound chanterelle mushrooms, cleaned, sliced

5 cups chicken broth; see cook’s notes

Kosher salt, to taste

Freshly ground black pepper, to taste

FOR CROUTONS:

2 cups crustless, ½-inch bread cubes

2 tablespoons chopped Italian parsley

3 cloves garlic, finely minced

¼ cup extra-virgin olive oil

¼ teaspoon kosher salt

Garnish: 2 tablespoons chopped Italian parsley

Preheat oven to 350 degrees.

Prepare rice: Combine onion and olive oil in medium saucepan over medium heat. Cook 2 to 3 minutes or until onion is soft. Add wild rice. Stir to coat with oil. Add broth and salt. Bring to boil on high heat; reduce heat to low and simmer 1 hour or until about half of rice kernels burst.

Prepare soup: While rice cooks, heat large saucepan or Dutch oven over high heat. Add olive oil, onion, carrots, celery and prosciutto. Cook 2 to 3 minutes or until vegetables begin to soften. Add garlic and sage. Cook 1 to 2 minutes to soften garlic. Add corn and mushrooms; cook 1 to 2 minutes. Add broth, salt and pepper. Bring to boil, reduce heat to low and cook at low simmer, uncovered, 20-25 minutes or until vegetables are tender.

Prepare croutons: Mix bread cubes, parsley and garlic in medium bowl. Add olive oil and salt; toss to evenly coat. Spread out bread in single layer on baking sheet. Bake 15 to 20 minutes in preheated oven, tossing occasionally to brown evenly. Set aside.

Add rice to soup and stir to combine. Remove sage and discard. Add parsley and ladle into warm bowls. Top with handful of croutons and serve.

Yield: Serves 6.

Approximate nutritional analysis per serving: 131 calories, 28 percent of calories from fat, 4.1 grams fat, 6.6. grams protein, 16 grams carbohydrates, no fiber, 34 milligrams cholesterol, 200 milligrams sodium, 22 milligrams calcium.

Wild Rice, Barley and Blackberry Salad

1 tablespoon unsalted butter

½ cup plus 1 tablespoon olive oil

¾ cup minced leeks

¾ cup minced onions

2 cups cooked wild rice, cooled

2 cups cooked barley, cooled

¼ cup red wine vinegar

2 tablespoons minced fresh chives

2 tablespoons chopped fresh parsley

Kosher salt and ground black pepper to taste

½ pint fresh blackberries, sliced in half

Heat the butter and 1 tablespoon of the olive oil in an 8-inch skillet over medium heat. Add the leeks and onions and cook until they are softened, about 4 minutes. Transfer to a large bowl and let cool.

Add the wild rice and barley to the leek mixture. Whisk together the remaining ½ cup olive oil, the vinegar, chives and parsley in a small bowl. Add the dressing to the grains, toss and season with salt and pepper. Gently fold in the blackberries and serve.

Yield: Serves 4 to 6.

Salmon Wild Rice Cakes

4 ounces salmon

4 ounces walleye

1½ cups mayonnaise

4 eggs

1 cup cooked wild rice

½ cup shredded Parmesan cheese

4 green onions, chopped

1 clove garlic, minced

4 ounces bread crumbs

Salt and pepper to taste

6 tablespoons canola oil

In lightly salted water, poach the salmon and walleye, then flake. In a large bowl, use a fork to combine the flaked fish, mayonnaise, eggs, wild rice, Parmesan cheese, green onions and garlic. Add salt and pepper to taste and enough bread crumbs to make the mixture solid enough to form 4-inch-wide patties. Saute patties in 3 tablespoons of canola oil over medium heat until golden brown, flipping once (up to 5 minutes each side). Change oil after half the cakes have been fried.

Yield: 8 cakes.

Popped Wild Rice

¼ cup peanut oil (another flavored oil can be substituted)

1 cup raw wild rice, hand-harvested and hand-parched

Salt and pepper to taste

In a medium saute pan, heat oil until almost to its smoking point. Carefully place all rice in oil at once, and shake like popcorn to coat the kernels with oil. Stir to keep the rice moving and cook 2 to 3 minutes until rice starts to open. Once rice has opened, remove from heat. Strain out excess oil and place rice on paper towels to absorb any additional oil. Season with salt and pepper while hot. Allow to cool and store uncovered at room temperature for up to 2 days.

Yield: Serves 10 as a garnish.

Wild Rice Crusted Walleye

¼ cup oil (canola is preferred)

1 cup wild rice, hand-harvested and hand-parched

1 cup flour

Salt and pepper to taste

1 to 6 walleye fillets

3 tablespoons butter

Heat oil in a medium saute pan on medium heat (350 degrees). When the oil is hot, throw the wild rice in the oil and watch as it pops and roasts. Keep moving the rice in the pan to prevent burning. (Cultivated wild rice won’t pop; if using it, be especially careful that it doesn’t burn). Once all the rice has popped, within 2 to 3 minutes, lay the rice on paper towels to absorb some of the oil.

After the rice has cooled, put it in a coffee grinder and grind it to a fine paste or powder. Mix regular flour with salt and pepper. Add wild rice paste to flour mixture and blend.

Lightly coat each walleye fillet in the breading. Saute the walleye with clarified butter (slowly melted and the top foam removed) until golden brown.

Yield: Breading for 6 walleye fillets.

Sticky Toffee Wild Rice Cake

CAKE:

1¼ cups dried seeded dates, chopped

1¼ cups water

1 teaspoon baking soda

1 cup cooked wild rice

½ stick butter (4 tablespoons), softened

½ cup brown sugar, packed

2 large eggs, beaten

1 cup self-rising flour

Preheat oven to 350 degrees. Grease an 8-inch square cake pan.

Combine dates and water and bring to a boil. Remove from heat. Add baking soda and let stand 5 minutes.

In a food processor, process cooked rice and date mixture with butter and brown sugar until pureed. Add eggs and flour. Pour mixture in prepared pan.

Bake uncovered for 45 minutes. Let stand 10 minutes, turn out on to serving plate. Top slices with Wild Rice Caramel Coconut Sauce (recipe follows).

Yield: Serves 6 to 8.

Wild Rice Caramel Coconut Sauce

2 cups brown sugar, packed

½ cup butter (1 stick)

1 cup shredded sweetened coconut or snowflake coconut

½ cup cooked wild rice

¼ cup heavy cream

In a heavy-bottomed saucepan, combine brown sugar and butter. Stirring constantly, cook over medium heat 5 to 7 minutes, until thickened. Mixture will look similar to German chocolate cake frosting. Add most of the coconut and wild rice, stirring to blend. Add heavy cream to thin out sauce consistency. Pour warm sauce over individual servings of cake. Sprinkle some of the leftover coconut shavings on top and serve.

Yield: Serves 6 to 8.

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