All Posts in Recipes

March 23, 2021 - No Comments!

Instant Pot Wild Rice Soup

Photo Courtesy of Nourish and Lensink.

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!


Soup base:

    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

Stovetop roux:

    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

February 26, 2021 - No Comments!

Potato Pancakes with Wild Rice

Photo by Elaine West

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.

Garnish with sour cream and green onions.

February 3, 2021 - No Comments!

Minted Wild Rice Salad

Photo by Elaine West

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.

Serve at room temperature.

January 26, 2021 - No Comments!

Hamburger-Wild Rice Lumpia

Photo by Elaine West

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.