WILD TURKEY COOKING RECIPES RECIPES

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family’s tradition, which favored a chewier texture and did not allow popping. “Do not mix with other rice,” she urged, lest you lose the flavor of the wild.

Provided by Ligaya Mishan

Total Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 298, UnsaturatedFatContent 5 grams, CarbohydrateContent 32 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 8 grams, SaturatedFatContent 10 grams, SodiumContent 203 milligrams, SugarContent 3 grams, TransFatContent 1 gram

Two Minnesota delicacies, turkey and wild rice, are the stars of this sensational soup. Be prepared to serve seconds! —Terri Holmgren, Swanville, Minnesota

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12 servings (about 3 quarts).

Number Of Ingredients 12

• Ingredients

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent