Hello Recipe Club,

Our host this week is Chef Michael Holleman, Corporate Chef for Indian Harvest ® Specialtifoods in Bemidji, MN. I have known Chef Michael for many years and have been hounding him to share some recipes with us. He finally succumbed to my pressure and has sent me enough recipes for two weeks! Pam picked out 15 for you to see this week. I have tasted some of these recipes over the years and have used their products in the restaurant trade since the early 80's.

Today we will feature Wild Rice.

The wild aquatic grass called zinzania aquatica from which wild rice is derived has no relation to the rice plant. Zinzania aquatica grows naturally in the pristine lakes of Manitoba in Canada and Minnesota. Both regions in North America are well noted for their superior quality.

It has a high nutritive value. Government studies have concluded that it contains high amounts of niacin, thiamine, riboflavin and more protein than wheat. It contains only 65 calories per 125 gram serving and is free of additives.

Wild Rice, Bacon and Mushroom Pilaf

Makes about 6 servings

Ingredients:

1 cup wild rice
4 cups chicken stock (chicken bouillon is okay)
3 slices bacon
1 tablespoon butter
1/2 cup onion, diced
1 cup mushrooms, fresh sliced
1/4 cup parsley, fresh chopped
salt and pepper to taste

Preparation:

Cook wild rice in chicken stock until most kernels have bloomed, 45 to 60 minutes. Drain any excess liquid and reserve rice for later use.

Dice bacon into 1/4 inch wide pieces and sauté until it starts to get crispy, drain grease and set aside.

Melt butter in sauté pan and add onion. Sauté for 3 to 4 minutes, or until onion is translucent. Add mushrooms and sauté until tender (add more butter if necessary). Add parsley and wild rice and mix well. Salt and pepper to taste before serving.

Serve with wild game, poultry or walleye!

Tips: Try adding roasted corn kernels, red bell peppers, almonds, cashews, or toasted pine nuts for variety!

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Pumpkin Wild Rice Soup

Makes 6 to 8 servings

Ingredients:

1/2 cup wild rice, uncooked
2 tablespoons butter or margarine
1 cup onion, chopped
4 cups chicken broth
16 ounce can pumpkin
1/8 teaspoon white pepper
1 cup heavy cream
chives, parsley or roasted pumpkin seeds for garnish

Preparation:

Cook wild rice according to package directions, drain.

Melt butter in large saucepan and add onion and cook until light brown. Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally.

Add wild rice and pepper and bring to a boil. Add cream and bring back to a boil, then reduce to a simmer.

Tip: Once you add the cream, the longer it simmers the thicker it will get. Garnish with fresh chives, parsley or roasted pumpkin seeds!

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Wild Rice Cakes with Mushroom Sauce

Makes about 12 rice cakes

Ingredients:

Rice Cakes:

1 cup wild rice, cooked and chilled
1 1/2 cups leeks, half moon cut
1 tablespoon garlic, minced
1 tablespoon butter
1/2 cup heavy whipping cream
1 egg, slightly beaten (egg beaters also okay)
3/4 cup corn, fresh or frozen
2 tablespoons fresh cilantro, chopped
1 1/2 teaspoons fresh chives, chopped
1/2 teaspoon black pepper
1 teaspoon salt
3/4 cup flour
extra virgin olive oil for sautéing cakes

Mushroom Sauce:

8 ounces mushrooms, fresh sliced
2 tablespoons butter
1 tablespoon chicken base
1 pint whipping cream
roux or corn starch
salt and pepper to taste

Preparation:

Rice Cakes:

Cook wild rice according to package directions (chicken stock preferred), then drain and chill. Sauté leeks and garlic in butter. Stir sautéed leeks into chilled wild rice.

Mix egg and cream together until blended. Mix corn, cilantro, chives, salt and pepper and the egg/cream mixture into wild rice.

Stir in flour until wild rice can be hand formed into cakes. You may want to add more or less flour depending on desired consistency.

Form cakes using 1/3 measuring cup. Sauté cakes in extra virgin olive oil until lightly browned (about 3 minutes each side).

Serve with mushroom sauce.

Mushroom Sauce:

Melt butter in a medium saucepan. Add mushrooms and sauté until tender. Stir in chicken base over low heat until it is blended well with mushrooms. Add whipping cream and simmer for 5 minutes on low. Add roux or cornstarch to thicken. 

Season with salt and pepper.