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Northwoods Wild Rice

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Northwoods Wild Rice

Makes 6-8 servings

1 1/2 cups uncooked wild rice, rinsed

4 cups water

1 teaspoon salt

1/4 cup butter, cubed

4 slices bacon, diced


1 small onion, chopped

1/2 cup celery, sliced

1/2 cup sliced fresh mushrooms

Seasoned salt to taste

1/4 teaspoon pepper

1/2 cup salted cashews

Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon.

For a make-ahead dish, place cooked rice mixture in a 2-quart casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350 degrees for 20-30 minutes.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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