Manitoba Wild Rice

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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Manitoba Wild Rice Save
Manitoba Wild Rice

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.

  • Preparing Time: 25 minutes
  • Total Time: 1 hour and 15 minutes
  • Served Person: 4
saute vegetables side dish rice winter savory savoryside white meat free tree nut free nut free gluten free contains red meat shellfish free contains dairy
  • Carbohydrate 51.6441687499977 g
  • Cholesterol 33.6438541585325 mg
  • Fat 21.747738538598 g
  • Fiber 6.05274994075298 g
  • Protein 15.4796239583012 g
  • Saturated Fat 7.68325166472324 g
  • Serving Size 1 1 Serving (377g)
  • Sodium 507.235999978208 mg
  • Sugar 45.5914188092448 g
  • Trans Fat 2.34744104145185 g
  • Calories 454 calories
side dish

Step-by-step

  • 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.
Most home cooks treat wild rice like white or brown rice by boiling it until soft in a pot, which destroys the outer husk and leaves the interior mushy. True wild rice is actually an aquatic grass native to shallow lakes and slow-moving streams in the boreal forests of central North America, particularly northern Manitoba. Traditional harvesters traditionally knock the grains into canoes using wooden flails. ### Understanding the Grain Genuine wild rice requires an initial simmer in salted water for 30 minutes to hydrate the tough outer hull. Retaining the characteristic chew depends entirely on avoiding over-boiling. Drain the grains thoroughly before combining them with aromatics to prevent excess moisture from turning the casserole soggy. ### Rendering the Fat Render the bacon over medium-high heat for 3 to 5 minutes to extract maximum fat for sautéing the onions, celery, and green peppers. Retaining exactly one tablespoon of drippings ensures the vegetables soften without becoming greasy. Cook the sliced mushrooms quickly for 3 minutes to drive off excess water before baking. ### Baking the Casserole Transfer the mixture into an 8-cup casserole dish. Pour in 1/4 cup of beef stock alongside two teaspoons of butter. Cover the vessel tightly with foil to trap steam, then bake at 350 degrees Fahrenheit for 15 to 20 minutes until the grains open slightly.
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