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Entries in Wild Rice (4)

Friday
Apr272012

Wild rice with celery and onions

I shared the recipe for fried walleye the other day that I received from my relatives from the North. Now I will share a simple wild rice side dish from those same generous people! Thank you, Dolores, for sharing your Northern Minnesotan recipes!

In a medium skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.

Add:

3 large celery stalks, sliced

1 medium yellow onion, chopped

Cook for 3 to 5 minutes, or until soft.

In a large bowl, combine:

Cooked celery and onions

2 cups cooked wild rice, warmed

3 tablespoons butter, melted

1 teaspoon salt

1/2 teaspoon pepper

Mix well and serve warm!

This is so easy to make, and it is a great simple side for a main dish that is bursting with flavor.

Printable recipe: Wild rice with celery and onions

Monday
Apr232012

Fried walleye

It is not quite fishing season here in the land of 10,000 lakes, but it is on the horizon! One of the tastiest and most common types of fish to eat in Minnesota is walleye, our state fish. Like any fish, it can be prepared in a number of ways, but fried walleye is a must-eat for anybody visiting the state, or wanting a ittle taste of Minnesota. 

I have family members in the northern part of the state who catch and prepare a lot of their own walleye in the summer, so I knew just where to go for tips and a recipe. The end result was fantastic prepared in my own little kitchen.

In one small bowl, place 1 sleeve of finely crushed Ritz crackers.

In another small bowl, beat 2 eggs with a fork.

In a large skillet, heat 2 cups (give or take) of canola oil over medium-high heat. You will want at least a half inch of oil in the bottom of the skillet. You will want the oil to be very hot. Hot and quick is the key to getting a good result.

Cut four defrosted 8-ounce walleye fillets into 2x2-inch squares. Roll the pieces of fish in the beaten egg and then the cracker crumbs, completely coating them.

In batches, quickly place the coated fish pieces into the skillet with the hot oil. This goes really quick, and you will want to make sure not to burn the fish. Let the fish cook in the oil for approximately 15-20 seconds, or until the under side is crispy but not black. Using a slotted metal spoon, flip the fish pieces over and cook for another 15 seconds. 

Remove the walleye chunks from the oil and place them onto paper towels. Pat well with more paper towels to eliminate excess grease.

Squirt a little bit of fresh lemon juice over the fish and serve! 

Printable recipe: Fried walleye

Tuesday
Apr032012

Wild rice salad

I'm excited to share another wild rice recipe! I'm making the most of the gift I received from my thoughtful friends from the North.

But first, I have to share my funny story of the week. Our little Sammy is 22 months old and he is our shy little guy. He chats constantly when it's just the four of us, but the second anyone else enters his realm he shuts down. He likes to look down at the ground and then occasionally glance up at the intruder, just with his eyes, to get a quick peek.

The other day the cable guy was here, helping us make some cable changes to our tv. This cable guy was even quieter than Sammy. Sammy must have caught onto this because he walked right up to Quiet Cable Guy and, leaning in super close to his face, he said his silly, "Bluh-luh-bluh-luh-bluh-luh-BOP!" word (that he usually only reserves for us) and started laughing hysterically. I about died! SAMMY?! Approaching a stranger and trying to make him laugh? And do you know what the cable guy did? He acted like he didn't notice.

Back to the recipe, which was totally yummy. Dan and I ate the entire batch in just a couple meals. Thanks to my stepmom for providing inspiration for this salad!

In a large bowl, combine:

Juice from 1/2 of a lemon

2 tablespoons sugar

Stir until the sugar is dissolved.

Add:

2 Granny Smith apples, cut up into bite-size pieces

3 large celery stalks, sliced

Toss to coat.

Add to the bowl:

2 cups cooked wild rice

1/3 cup mayonnaise

1/2 cup sour cream

3 tablespoons capers

1/2 teaspoon salt

1 1/2 cups chicken, cooked and shredded (optional)

Mix well.

Garnish with dried cranberries, if desired.

We ate this salad over lettuce, but it would also be delicious stuffed in a tomato or sandwiched between two slices of bread.

We enjoyed it both with and without the chicken.

Enjoy!

Printable recipe: Wild rice salad

Tuesday
Oct192010

Chicken wild rice soup

Do you ever respond like Pavlov's dog when you see a food (or photos of a food) that you love? I keep trying to write this post, but I get distracted by all of the salivating so I end up getting nowhere and closing my browser. I wish there was a way to gray out photos while writing. Or! Maybe I could upload the photos last! Why didn't I think of that sooner?

My sister-in-law makes this soup a lot. Every time I have eaten it at her place, I have been tempted to ask her if I can lick the saucepan clean. Just kidding, I would never stoop that low. Or would I?

Then my sometimes-slow brain realized that, hey! I could ask her for the recipe and make it myself! So I did, and let me tell you something. This soup is delicious and if I ate it every day of my life I would never get tired of it.

It takes considerable preparation to get this soup ready, which I'm not normally so keen about. But for this recipe? Totally worth it.

I don't normally have a two-hour chunk of time to do whatever I wish, so I make this soup over the course of two days. On the first day I do all of the prep work and on the second day I put the ingredients together. But of course, do what works best for your lifestyle.

First, make 2 cups of cooked wild rice. If you follow the directions on my How to make wild rice post, you will come out with about double what you will need for this recipe. Either cut that wild rice recipe in half or serve the extra rice the following night with chicken and broccoli or pork chops and potatoes or steak and green beans or tofu and sauteed mushrooms.

Pull some beautiful fresh carrots out of your fridge.

Shred enough to fill a 1/2 cup, which equals about one and a half carrots.

Cut three chicken breast halves into small chunks. I find it much easier to cut raw chicken when it is still slightly frozen.

Heat 2 Tbsp. of olive oil in a skillet. Add chicken and a sprinkling of pepper.

Stir and cook until chicken is cooked all the way through.

I like to chop the cooked meat a little bit more to get even smaller chunks.

If you have a friend like I do who grows cute teeny tiny onions in her garden, grab one of those. If you don't, grab the smallest onion you can find.

Chop the onion. My chopped teeny tiny onion was a perfect amount for this recipe, but I would use half of a normal small onion.

This is where you will want to be super organized. You will want to set out all of your ingredients, already measured, right next to the stove where you will be doing your cooking. Some of the cooking stages go really quickly, so it is good to be prepared.

Set out:

6 Tbsp. butter

1/2 small onion, chopped

1/2 cup all-purpose flour

2 1/2 cups chicken broth

2 cups cooked wild rice

3 chicken breast halves, cooked and chopped

1/2 cup grated carrots

3 Tbsp. chopped almonds

1 tsp. salt

12-oz. can evaporated milk (skim or 2%)

2 Tbsp. cooking Sherry

In a large skillet, melt 6 Tbsp. of butter over medium heat. Add the chopped onion and cook for three minutes.

Blend in 1/2 cup flour. It gets thick quickly, so have the broth ready to pour! At this point it is beneficial to use a whisk for stirring to avoid clumping.

Gradually add in 2 1/2 cups of chicken broth, stirring constantly.

Bring to a boil and stir for one minute.

Add the cooked rice, cooked chicken, shredded carrots, chopped almonds and salt.

Stir for five minutes.

Blend in a 12-oz. can of evaporated milk and 2 Tbsp. of cooking Sherry. Heat to serving temperature, but avoid boiling.

Enjoy this most fabulous, salivating-inducing soup!

Click here for a printable recipe!