Recipes Included On This Page Watermelon in Ginger Wine Wild Rice & Red Onion Soup Wild Rice Bread Wild Rice Floret Bake Wild Rice Harvest Casserole Wild Rice with Salmon, Fennel and Leeks Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Watermelon in Ginger Wine Recipe By :Chinese Cooking Class Cookbook from AWW Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 watermelon 1 cup water -- (250 mL) 1/2 cup green ginger wine -- (125 mL) such as Crabbe's Green Ginger 2 tablespoons sugar -- (30 mL) 2 pieces preserved ginger -- finely shredded Use a melon baller to scoop out little balls of watermelon; remove seeds as necessary. Scoop the balls out all across the top then take a knife and slice that bit away and start scooping from the next layer until you have used up the whole melon (or as much as you want). Place the balls into a good-sized bowl. In a saucepan, combine the sugar, water and ginger wine. Stir over medium heat until the sugar has dissolved. Remove from the heat and add the shredded ginger. Cool and pour over the melon balls. Refrigerate for several hours or overnight. To serve, place a few balls into a bowl and spoon some of the sauce over the top. From the Chinese Cooking Class Cookbook; The Australian Women's Weekly; 1996. ISBN 0-949128-73-2 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 349 Calories; 3g Fat (10.3% calories from fat); 4g Protein; 47g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 13mg Sodium. Exchanges: 3 Fruit; 1/2 Other Carbohydrates. * Exported from MasterCook * Wild Rice & Red Onion Soup Recipe By :The Country Gourmet Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup raw wild rice 1 teaspoon salt 2 pounds red onions 3 tablespoons olive oil 1 tablespoon sugar 2 tablespoons unsalted butter 1 teaspoon crushed dried rosemary 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 1 quart chicken stock 1 cup freshly grated Parmesan cheese 1. Wash the wild rice by placing it in a 1-quart saucepan filled with water. Stir the rice around in the water until the liquid darkens. Drain the rice through a sieve. Rinse the saucepan and add 1 1/2 cups of water and 1/2 teaspoon of the salt. Bring to a boil and add the rice. Turn the heat to low cover the saucepan and simmer for 30 to 35 minutes until the liquid has evaporated. Check the rice several times while it is cooking and fluff it with a fork. Set aside still covered until it is time to add it to the soup. 2. Peel and slice the onions. They should be about 1/8" thick. Slice them on the bias to avoid rings. 3. In a 2-quart saucepan heat the olive oil. Add the onions and the remaining 1/2 teaspoon of salt. Toss to coat the onions with the oil. Cover and over low heat sweat the onions for 20 minutes. During this time the onions will become limp and give off their liquid. 4. Remove the cover and turn the heat to medium. Add the sugar butter rosemary and black pepper. Toss to mix. Continue cooking uncovered for another 15 minutes or so until the onions are very lightly browned. Begin warming your soup plates. 5. Increase the heat and add the wine. Bring to a full simmer and cook until the wine has almost evaporated. Stir to make sure that the onions do not burn. 6. Add the chicken stock cover and simmer for 10 minutes. Just before serving add the wild rice and cook only long enough to heat the rice. 7. Serve the soup in heated soup plates sprinkling each serving with 2 tablespoons of the Parmesan cheese. From The Country Gourmet Cookbook - Sherrill & Gil Roth 1981 Workman Publishing Company ISBN 0-89480-188-0 Contributed to the FareShare Gazette by Gary; 28 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 16g Fat (57.2% calories from fat); 4g Protein; 24g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 2689mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Wild Rice Bread Recipe By :Taste of Home Holiday & Celebrations Cookbook 2001 Serving Size : 5 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast -- (1/4 oz. each) 4 1/2 cups warm water -- divided [110 to 115 degrees F.] 8 tablespoons sugar -- divided 1/2 cup molasses 1/2 cup vegetable oil 2 tablespoons salt 1 1/2 cups cooked wild rice 14 cups all-purpose flour -- (14-15 cups) In a mixing bowl, dissolve yeast in 1 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the molasses, oil, salt and remaining water and sugar; mix well. Add wild rice. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 9x5x3 loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F. for 25-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yields 5 loaves Submitted by: Stacey Recipe Source: Taste of Home Holiday & Celebrations Cookbook 2001; submitted by Susan Schock) Contributed to the FareShare Gazette by Stacey; 27 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1689 Calories; 26g Fat (13.8% calories from fat); 39g Protein; 321g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 2587mg Sodium. Exchanges: 18 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Fat; 3 Other Carbohydrates.
	* Exported from MasterCook * Wild Rice Floret Bake Recipe By :Donna Torgerson, Park Rapids, MN Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 3 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/2 teaspoon salt 1 dash pepper 2 cups milk 1 cup sour cream -- (8 ounces) 1 cup shredded Cheddar cheese -- (4 ounces) divided 4 cups cooked wild rice -- divided 6 cups cooked broccoli -- chopped [1 large bunch] 5 cups cooked cauliflower -- chopped [1 small head] 6 bacon strips -- cooked and crumbled In a saucepan, saute the onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream and 1/2 cup cheese until smooth. Place 2 cups wild rice in a greased 13x9x2-inch baking dish. Top with broccoli and cauliflower. Place remaining wild rice lengthwise down the center of the dish. Pour the sauce over all. Sprinkle with remaining cheese. Cover and bake at 350 F. for 20 minutes. Uncover; sprinkle with bacon. Bake 10-15 minutes longer or until bubbly. Yield : 8-10 servings. First Prize in Broccoli and Cauliflower contest submitted by Donna Torgerson, Park Rapids, MN Source : "Country Woman Magazine, July/August, 99, p. 29-30" S(MC formatting by): "bobbi744@attbi.com" NOTES : "My mom used to make this hearty dish for many get-togethers. Now I do the same when our five grown children come to visit," reports Donna. Contributed to the FareShare Gazette by Bobbie; 23 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 16g Fat (47.9% calories from fat); 13g Protein; 27g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 345mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Wild Rice Harvest Casserole Recipe By :TASTE OF HOME Magazine; October/November 1994 issue Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups chicken --cooked and diced 1 cup chopped celery 2 tablespoons butter or margarine 2 cans condensed cream of mushroom soup -- undiluted [10 3/4 oz each] 2 cups chicken broth 4 1/2 ounces mushrooms -- canned or fresh 1 small onion --diced 1 cup wild rice; uncooked -- washed and drained 1/4 teaspoon poultry seasoning 3/4 cup cashew nuts --in pieces fresh parsley -- chopped 1. In a skillet, brown chicken and celery in butter. 2. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, seasoning and chicken mixture. 3. Pour into a greased 13x9x2 baking dish. Cover and bake for 1 hour; uncover and bake for 30 minutes more, stir. 4. Sprinkle with cashews and return to the oven for 15 minutes or until the rice is tender. Garnish with parsley. SOURCE : TASTE OF HOME Magazine; October/November 1994 issue. Contributed to the FareShare Gazette by Mary Lou; 31 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; 3g Fat (69.9% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Wild Rice with Salmon, Fennel and Leeks Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 125 grams Canadian Wild Rice -- (1/4 lb) 25 grams butter -- (1 oz) 2 leeks -- sliced 1 fennel bulb -- chopped 2 tablespoons sunflower oil -- (30 mL) or olive oil 150 milliliters dry white wine -- (1/4 pint) or cider 2 large tomatoes -- skinned & chopped Sea salt and black pepper 4 salmon fillets -- skinned [4 x 125g/4 x 4 oz] 1 Sprigs fennel or parsley 1. Cook rice according to pack instructions. Season and toss with butter. Keep warm. 2. Saute leeks and fennel in oil for 5 minutes. Add wine or cider. Season, cover and simmer for 3 minutes. 3. Add tomato and cook further 2 minutes. Add wine or cider. Season, cover and simmer for 3 minutes. 4. Add tomato and cook further 2 minutes. Mix into rice. 5. Grill or bake salmon. May be baked curled round in greased ramekins. Spoon hot rice on top and garnish with fennel or parsley. http://www.tilda.com/recipes Contributed to the FareShare Gazette by Gary; 22 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 18g Fat (45.2% calories from fat); 36g Protein; 14g Carbohydrate; 3g Dietary Fiber; 102mg Cholesterol; 212mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 Vegetable; 2 1/2 Fat.

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