Wild Rice from River Refuge Farm
We have Wild Rice from Debbie’s brother, Mark Running.  He grows wild rice in the Sprague River valley and outside of Brownsville in the Willamette valley.  The wild rice is grown is a grassy marsh ecosystem using a series of ponds which both naturally fertilize the rice as well as providing a rich habitat for migrating waterfowl.
It is available for  $3.50 for 8oz
                            $13.00 for 2lbs

Basic Wild Rice Pilaf
1/2 cup wild rice
1/2 cup brown rice
1 2/3 cup chicken,beef or vegetable broth
dash oil
Bring to a boil, reduce heat and simmer til tender, about 1 hour

FROM THE KITCHEN OF JOEY RUNNING
Basic Cooked Wild and Brown Rice
1 c water
½ c Wild Rice
½ c Brown Rice
2 chicken bouillon cubes (or other desired flavor)
1 tsp. olive oil
1 pinch salt
 
In a medium saucepan, bring all ingredients to a boil.  Reduce heat to low and cover for approximately 1 hour.  Makes 2+ cups cooked rice.
 
Wild Rice Bread
1 ¼ c water
1 c basic cooked Wild/Brown Rice, well drained and cooled
2 tablespoons butter
2 2/3 c bread flour
1 1/3 c whole wheat flour
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried thyme, crushed
1 ¼ teaspoons active dry yeast
 
If using a bread machine, select 2-pound loaf size.  Add ingredients to the machine according to the mfg.  directions.  If available, select the whole grain cycle.
 
Black Bean and Wild Rice Salsa
1 c basic cooked wild/brown rice
1 envelope Good Seasons Italian Salad Dressing Mix
1 can (16 oz) black beans, drained
1 pkg. (10 oz) frozen corn, thawed
1 cup chopped ripe mango or canned pineapple
1/2 cup chopped red pepper
1/3 cup chopped red onion
1/3 cup chopped cilantro
1/4 cup lime or lemon juice
Mix all ingredients well…serve with grilled chicken or tortilla chips!
 
Cheesy Wild Rice
1 Batch Basic cooked Wild/Brown rice (2+ cups)
1 c shredded cheddar cheese
½ can condensed cream of chicken soup*
¼ c chopped onion
4 tablespoons melted butter, divided
½  teaspoon pepper
½  teaspoon salt
½  cup sour cream
1 cup cornbread stuffing
 
In a large bowl, mix the wild/brown rice, cheese, soup, onion, 2 tablespoons melted butter, salt, pepper, and sour cream.  Transfer rice mixture to 8×8 baking dish.  In a small bowl, mix the dry stuffing and remaining 2 tablespoons melted butter.  Spread stuffing over potatoes.  Bake at 350 degrees for 35-40 minutes.  This recipe can be easily doubled.

Stuffed Butternut Squash
1 small handful of dried porcini mushrooms
1 butternut squash, halved and seeds removed
1 tablespoon Olive oil
1 red onion, finely chopped
1 clove of garlic, minced
1 teaspoon coriander
1 teaspoon dried rosemary
5 sun-dried tomatoes, chopped
Salt and pepper to taste
1 cup basic cooked wild/brown rice
¼ cup pine nuts
 
Preheat oven to 450 degrees.
Soak porcini for 5 minutes in ½ cup boiling water.  Score and scoop out some of the extra flesh from the length of the squash (this creates a well for the rice mixture).  Finely chop squash and add to frying pan with olive oil, onion, garlic, coriander, rosemary, and sun-dried tomatoes.  Cook until softened approximately 5 minutes.  Add the porcini and half their soaking water.  Cook for another 2 minutes.  Add salt and pepper.  Stir in cooked rice and pine nuts.  Pack the mixture tightly into the 2 halves of the squash and press together (put the squash back together).  Rub the skin of the squash with some olive oil, wrap in foil, and bake for 1 hour and 15 minutes…a fork should easily push through squash.
 
Wild Rice Salad (Connie’s recipe)
½ c wild rice
2 cups beef bullion
1 cup fresh peas or frozen peas, thawed
½ cup celery, chopped
2 green onions, chopped
2 tablespoons slivered onions
 
Bring wild rice and bullion to boil.  Cover and reduce heat to low for 1 hour.
In a large bowl, mix the rice and the remaining ingredients.  Pour dressing (below) and mix.  Serve warm or chilled.
 
Dressing
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1 teaspoon sugar
¼ cup canola oil
Toasted sesame seeds, if desired