Description

• Due to the Dry Roasting process, our wild rice has a one of a kind nutty flavor.

• 100% Minnesota grown.
• Cooks in 35-40 minutes, with a 4 to 4 1/2 cup yield.
• 1/2 Cup Servings per: 1lb = 21, 2lbs = 42, 5lbs = 105.
• Cooked product can be frozen and reheated in the microwave.
• The perfect choice for chefs on a budget

Recipes

Directions

Acorn Squash And Wild Rice Recipe

Ingredients:

* 2 Acorn squash, (1 1/2 lb ea)
* 1/2 pound Small Brussels sprouts
* 2 teaspoons Olive oil
* 1 cup Diced onion
* 1 teaspoon Fennel seeds
* 1 teaspoon Dried marjoram
* 1/4 cup Minced fresh sage
* 1/4 cup Fresh orange juice
* 2 teaspoons Fresh lemon juice
* 1/8 teaspoon Freshly grated pepper
* 2 cups Cooked wild rice

Directions:

Preheat the oven to 350 degrees (F).

Cut each squash in half and remove the seeds and pulp. In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake until tender, about 45 minutes.

Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set aside.

Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and sauté for 10 minutes, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild rice and the Brussels sprouts and heat through.

Spoon the wild rice and Brussels sprout mixture into the squash cavities. Serve immediately.

Submitted by: Ethyl, Columbus, Ohio, USA

ZUCCHINI HOTDISH

Fry hamburger, onions, green peppers, and mushrooms; drain grease. Add remaining ingredients, mix well, cover and simmer for 30-45 minutes. Top with cheese and dry onion rings and cook for an additional 10-15 minutes until cheese melts.