Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
mnwild

Wild Rice

Recommended Posts

I bought a few bags of Wild Rice up on Leech Lake over the weekend and the question I have is how do you cook this? I am use to making the instant Rice-o-Roni that has directions, do you cook this the same way?? I dont want to mess this up becuase it was actually picked right from the lake and I have a feeling its going to be very tasty. Any help is appreciated.

Share this post


Link to post
Share on other sites

First thing , one cup uncooked will serve about 6-8 folks . Take the one cup and put it in cold water in a two quart pan , about half full , bring to boil and strain the water out and repeat this procedure until the water runs clear , [about three times]initially the water is kind of greenish . Then in a casserol mix the rice with 1/2 cup slivered almonds , 2 tablespoons chopped green onion ,1 small can mushrooms drained [8 oz] 1/4 cup butter and 3 cups chicken broth .

Then cook and stir rice, almonds,onions,mushrooms and butter on med heat in pan until almonds are golden brown , then put mixture in a 2 quart casserole with the chicken broth and mix well,cover, then bake at 325 until all liquid is absorbed , [about 1 and 1/2 hrs rice will be fluffy and VERY GOOD.......

Bud

My Sweet departed Grannie's recipe.........

Share this post


Link to post
Share on other sites

I make a dish each Thanksgiving that's a big hit. I cycle water (as stated above) and then boil al-dente. I don't like it mushy...I like it with a bit of life left in it...your call, thought. I then slice up some bacon (4-6 strips) and render it so that it's not crispy...just short of it. I pull out any extra bacon fat (most of the time not much since that is one of they joys in life) and then sweat some chopped onions and sliced celery in the fat. I might add some sliced mushrooms in there too, but watch out for the water that is emitted by the shrooms. I then put the rice back in and heat through. I will also put in some chopped dried cherries, as this spices it up. From there, I'll add some chopped wallnuts or pecans, but wallnuts are cheaper. They add a nice flavor and crunch. Heat until the nuts start to release their oils. Salt to taste. I typically end up putting salt in in a few batches (a solid pinch at a time) and then mixing thoroughly.

I think that's it...but sometimes I'll throw in something else that trips my trigger. Always a hit!

Share this post


Link to post
Share on other sites

Stick , Your recipe sounds great , I'll have to give it a try .

I forgot to add in my Grannie's recipe above , sometimes I'll fry up a 1/4 lb of jimmy Dean's spicy sausage , crumble it up and add before baking , adds a little zing .

Bud

Share this post


Link to post
Share on other sites

Here is a recipe for my all-time favorite breakfast (and sometimes snack). I use just the packaged wild rice from the store and follow the package directions to cook it, but it sounds like you have fresh picked stuff so you might want to do the boil, strain the water, repeat method mentioned above. After you get it cooked, here you go:

Ingredients:

4 cups cooked wild rice

¼ cup pure maple syrup

¼ cup dried blueberries

¼ cup craisins (dried cranberries)

½ cup roasted, cracked hazelnuts

1 cup heavy cream

Add the cooked wild rice, heavy cream, and maple syrup in a pot and warm through.

Add the blueberries, craisins, and hazelnuts, and stir to mix well.

Serve in a bowl with sides of warm heavy cream and maple syrup.

Sometimes I can't find dried blueberries so I'll add anything that's on hand. Also, if I can't find hazelnuts I'll throw in chopped walnuts. It is a hearty, stick-to-your-ribs breakfast that I first had at "H ell's Kitchen" in Duluth and then I've used this recipe at home. It's easy to heat up leftovers in the microwave for a late night snack as well. I add a drop of liquid smoke and mix it in when I have it for a snack.

Share this post


Link to post
Share on other sites

Wild Rice Soup!, rinse the rice until clear, then cook, about 1-1/2 hours should do it, just until they open, cook up some good bacon 4-6 strips until brown then cut into small parts add 3-6 green tabel onions cut up. in a large pot add 1 pkg. 3lbs of american cheese,(Blue Label)1 qrt. of 1/2 and 1/2, one can each of ,potatoe and 1 of cream of mushroom soup. simmer until cheese melts, do not burn , serve with fresh ground pepper. This soup van be frozen.

Share this post


Link to post
Share on other sites

plain with butter salt and pepper is awesome, like said before make sure you rinse it a few times and get it good and clean, until the water runs clearer. When you eat it like this you get the true flavor of the rice, without masking the awesome taste with a bunch of extra ingrediants. Boil it until it puffs up nice and is tender all the way through.

Share this post


Link to post
Share on other sites

leechbait, try your recipe again without cooking it until it's fluffy so that you have some of the more crunchy rice left. That gives it a more nutty texture, which I find that I prefer.

Bob

Share this post


Link to post
Share on other sites

So many to choose from, I am cooking some rice this Sunday when I get home from the cabin and let you know how it turns out.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Posts

    • Got skunked. Gave up after the second day and went grouse hunting instead. Had better luck doing that
    • Real nice night Monday night.  International Space Station was doing a fly-by.  When it topped the horizon, it was over southeast Alberta and when it crawled into the earth's shadow it was over the east edge of Wisconsin in just a little over 4 minutes.  Not all of these have the same white balance setting.  I messed with it to see what I liked better.  The tree was light painted with a small LED flashlight.  Opinions and critiques are welcome.
    • I have a 3.2 L Cooks Essentials digital that I bought first. Not big enough. So I bought a 5.2L manual Bella. You definetly want to get a bigger one. As for manual or not.....less to go wrong with a manual. My Bella holds more food than the smaller one and works great. I use the Cook's Essentials only when I have 2 things to make. Plus the manual costs less. The Bella sells for about  $75. Digitals will sell for over $100. Four other members of my family now also have  them.
    • I guess I started this thread but never gave model name lol. I have the cozyna model air fryer its been great unit and so far non stick surface has been holding up well in dishwasher after every use. Super easy clean up.
    • We really didn't shop around much.... Just bought one off of amazon with good reviews  
    • .... I knew that was coming the second I said "vacuum seal"
    • You could have just boiled them in the bag like Del does.....  
    • Anyone recommend a brand or model?
    • Ended up making some non-breaded steak cubes (aka "Chislic" here in SoDak) that turned out friggin awesome. I took a sirloin tip roast, trimmed it up, and cut it into 1" cubes. I then vacuum sealed them for 6 hrs in a little olive oil, worchester, garlic, and coarse black pepper. I sprinkled on a little lawry's before putting them in. I did two batches... one batch "medium well" for the wife and kids, and one batch medium rare for me. Medium well took 10 min, Medium rare was 6. Turned out awesome! Even the Medium well was still tender and juicy.
  • Our Sponsors