Recipe Test: Northwoods Wild Rice

When we have salmon for dinner, this is the side dish I make.

Northwoods Wild Rice

Ingredients
1/1/2 cups uncooked wild rice, rinsed 
→　I used 1 cup of Lundburg Wild Blend® instead
4 cups of water
→　Per the cooking instruction, 1 3/4 cups of water
1 teaspoon salt
→　Reduced to 1/2 teaspoon
1/4 cup butter, cubed
→　1 Tablespoon of olive oil used
4 slices bacon, diced
→　Skipped
1/2 cup celery, sliced
→　Increased to 1 cup
1/2 cup fresh mushrooms
→　Increased to 1 cup
Seasoned salt to taste
1/4 teaspoon pepper
1/2 cup salted cashews
→　Skipped

Yield: 6-8 servings

Here are the ingredients:
Chopping veggies ahead of time helps reducing the total cooking time. 

Let's start cooking!



The rice is the blend of Long grain brown rice, sweet brown rice, wild rice, whole grain Wehani^®rice, whole grain Black Japonica^™ rice.

1. Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes.  Drain any liquid.  
(If you decided to try the wild rice blend,cook rice according to the package instructions.)  

2. While rice is cooking, fry bacon until crisp. Drain on paper towels.  (Skip this step if you are not using bacon).

3. In a skillet, melt butter (or oil) and saute onion, celery and mushrooms until tender.

(Note: I like to keep the bright color of green of celery.  I microwave celery in about 1 minutes and 30 seconds at low power.)

4. Add rice, seasoned salt and pepper.  Heat through. Just before serving, top with cashews and reserved bacon if you are using these ingredients.  

★★★★★
This is one of our favorite rice dish.  Yum!