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Northwoods Wild Rice

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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.