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Melba's Jammin' Melba's Jammin' is offline
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Default Byerly's Wild Rice Soup

On 2014-12-17 03:12:04 +0000, Sqwertz said:

> On Tue, 16 Dec 2014 10:40:26 -0600, Moe DeLoughan wrote:
>> On 12/16/2014 8:26 AM, Brooklyn1 wrote:
>>> I'd not want the "real deal". Thats not a recipe I'd consider, it's
>>> definitely a WASTE of expensive wild rice. This Byerly putz is pure
>>> TIAD.

>> You don't know jack about wild rice.

> You can add that to the long list of other things he doesn't know
> about but feels the need to spout off about.
>> Us native Minnesotans know all
>> about it - and, as Oregonian Haruspex mentioned, the black paddy-grown
>> cultivated 'wild' rice is garbage. The genuine hand-harvested wild
>> rice is far superior and not that much more expensive.
>> Wild rice soup is one of the classic uses of wild rice, along with its
>> use as a poultry stuffing, pilaf, and of course, the main component of
>> wild rice hotdish.

> My current, unopened bag of Moose Lake Wild Rice (not cultivated -
> looks different than other wild rices I've bought) comes with a
> leaflet of recipes including wild rice soup. It's hamburger and
> tomato based, so I think I'll pass on that one. Ground beef doesn't
> belong in soup. But some of the other recipes look decent.
> Ironically, the leaflet has a Wild Rice and Grape Salad recipe, but
> the grapes have been taken out of the recipe shown on the website
> above. I wonder if they did that because of the beating that the New
> York Times food editors received over publishing that Infamous
> Minnesota Thanksgiving Grape Salad recipe?
> -sw

Yu can turn it into a wild rice salad with dried cranberries, chopped
green onions, and a raspberry vinaigrette. Not bad. And this is
pretty good, too, though it's been years since I've made them.

Wild Rice Cakes

Recipe By:

Serving Size: 1


3 cups cooked and chilled wild rice

1 1/2 cups leeks (half-moon cut)

1 tablespoon minced garlic

1 tablespoon butter

1/2 cup cream

3/4 cup cooked corn

2 tablespoons chopped fresh cilantro

1 1/2 teaspoons chives

1/2 teaspoon black pepper

1 teaspoon salt

1 egg lightly beaten

1 1/4 cups flour maybe more


Sauté leeks in butter and garlic, and mix with remaining ingredients.
Using a clean griddle with light oil, spoon 4 ounces of the mixture
onto griddle and gently pat 1/2€ť thick and 4-5 inches in diameter.
Brown firm on both sides.

Serve with mushroom sauce.

Notes: Source: Executive Chef Steven Fohl of Temecula Creek Inn.
Havent a clue where that is; tasted the wild rice cakes with mushroom
sauce at the 1997 Food & Wine Experience, February 28, at the Hyatt
Regency Hotel, Minneapolis. Indian Harvest Specialtifoods, Inc., P. O.
Box 428, Bemidji, MN 56619; 1-800-346-7032.

Barb, last update April 2013