Wild rice is planted in Spring and harvested in Summer and early Fall at Alturas Ranches in Northern California. What a unique and magical place to be farming! Check out the video here: https://youtu.be/nIvWxIpWP6w
Writer Elaine West explores the reasons why Alturas Ranches created the brand Sandhill Wild Rice for retail sales of the wild rice and organic wild rice grown on the high desert plateau in Modoc County. Read the published story here. Buy Sandhill Wild Rice here.
In the April 2021 Shape Magazine, writer Laura Rege has listed Sandhill Organic Wild Rice as must-have ingredient in a plant-based food pantry.
"The right ingredients will make your vegetable-centric dishes even healthier and more delicious," Rege writes. "Stock up on these 10 must-haves for bold flavor, whole-grain goodness, and meat-free protein." For other articles from Shape Magazine on a plant-based pantry, click here
Sandhill Organic Wild Rice is non-GMO, a good source of fiber and protein. 1 cup of wild rice contains 282 grams of magnesium, 10 grams of zinc, .626 grams of Vitamin B6, and 1.31 grams of vitamin E. Sandhill Wild Rice is available as conventional and organic-grown. Buy Here
This creamy, hearty Instant Pot wild rice soup is a recipe by Monica Lensink of Nourish and Fete. The soup warms you from the inside out and is so easy to make–a set and forget situation!
5 medium carrots, peeled and chopped
5 stalks celery, chopped
8 oz fresh mushrooms, sliced
1 small yellow onion, chopped
1 c wild rice, uncooked
4 c vegetable or chicken broth
4 cloves garlic, minced
1 t salt
1 t dried thyme
1/2 t dried sage
1/2 teaspoon dried rosemary
Add at the end:
1 c kale leaves, chopped into bite-sized pieces
4 T butter
1/3 c all-purpose flour
1 1/2 c milk, any kind
Add all the soup base ingredients, carrots through rosemary, to the Instant Pot and stir to combine. Cover, seal the lid, and cook on manual/high pressure for 40 minutes. When finished, use the quick release function to vent steam. Open the lid and toss in the kale, leaving the Instant Pot on the keep warm setting.
To make the roux, melt butter in a medium saucepan over medium heat. Whisk in the flour, and cook for 1-2 minutes. Gradually add the milk, whisking constantly, until the sauce is thick and smooth.
Pour the roux into the Instant Pot, stir everything together to combine well, and serve. Enjoy!
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 6
The creamy taste of these potato pancakes made with Sandhill Wild Rice, cheese and sour cream will beef up your breakfast eggs, and makes for a delicious dinner side dish. It's a handy recipe for using up leftover mashed potatoes, too!
2 1/2 c mashed potatoes 1 c cooked Sandhill Wild Rice 1 egg 1/2 c flour 3/4 c shredded cheese Sour cream Green onions (chopped) Salt, pepper and garlic salt to taste
Mix the first five ingredients together. Form into a ball and flatten by hand. Fry in oil until golden brown on both sides.
The fresh tastes of mint and orange liven up this Minted Wild Rice Salad that can serve as a meal itself or pairs well with lunch offerings like quiche or a baked chicken dinner.
1 c (1/2 lb) raw Sandhill Organic Wild Rice 5 1/2 c defatted chicken stock or water 1 c chopped and toasted almonds 1 c dried cranberries Grated zest of 1 large orange 1/4 c chopped fresh mint 4 scallions (green onions), well rinsed and thinly sliced 1/4 c olive oil 1/3 c fresh orange juice 1 1/2 teaspoons salt, or to taste Freshly ground black pepper, to taste
Put the rice in a saucepan and run cold water over it. Drain out water.
Add the stock or water and bring to rapid boil. Adjust the heat to a gentle simmer and cook, uncovered for 25 minutes. After 20 minutes, check for doneness; the rice should not be too soft. Strain out any excess liquid. Trance the drained rice to a bowl.
Add the remaining ingredients to the rice and toss gently. Adjust the seasonings and let the mixture stand for 2 hours to allow the flavors to develop.
Egg rolls or lumpia are fun appetizers or a main dish for lunch or dinner. Sandhill Organic Wild Rice adds a new tasty, nutritious dimension to this popular ethnic dish.
2 lb ground beef 1 bushel green onions 1 bushel cilantro 1 garlic clove 1/2 pack coleslaw mixture Salt and pepper to taste Garlic salt, Oriental seasoning, chili powder to taste 1 c prepared Sandhill Organic Wild Rice 1 package of egg roll wraps or lumpia wraps
1 egg, beaten for coating egg roll or lumpia wraps
1 jar of Grama's Sweet Chili Sauce for dipping
Finely chop onion, cilantro and garlic. Mix with all other ingredients (except egg mixture and chili sauce)
Take 1/4 c of mixture and add to egg roll or lumpia wrap. Fold ends in and roll up.
Dab fingers in egg mixture and dab on the end of wraps to seal.
Cook in a deep fryer until golden brown.
Dip in Grama's Sweet Chili Sauce, or wasabi or hot mustard.
If you want to send Sandhill Wild Rice to a family or friend, then check out our new Gift Box. It contains a 16-ounce package of Sandhill Organic Wild Rice, a handy drain that clips to the side of the cooking pot--plus some great recipes. As an addition, to help you prepare a tasty, nutritious breakfast or salad using Sandhill Organic Wild Rice, the Gift Box includes a package each of organic dried cranberries and organic whole almonds.
The Sandhill Wild Rice Gift Box is packaged in a box and you can add a free gift card note. As always, shipping is free. Complete Gift Box is $35.99.
Check out the Gift Box and other products here or buy directly at our Shopifystore.