Wild Rice Dishes Not To Miss

lakeside blooming irises

Wild Rice and Blueberry Pancakes

Cook's notes: Wild rice and buttermilk give these hearty pancakes a nutty texture and blueberries are a flavorful addition. Cook wild rice according to package directions using water but do not add salt. How much wild rice used is a personal preference so begin by adding 1-1/2 cups cooked wild rice to the batter, add more as needed. Cooking wild rice the day before is a time saver as it takes about 50 minutes to cook. Any leftover rice can be used in making salad below. Using cake flour makes a lighter, fluffier pancake. Makes 2 dozen pancakes
Ingredients:

• 3 cups flour or cake flour 
• 3 TB. sugar 
• 3 tsp. baking powder 
• 1-1/2 tsp. baking soda 
• 3/4 tsp. salt 
• 3 cups buttermilk 
• 1/2 cup 2% milk 
• 3 eggs 
• 1 TB. vanilla 
• 1 tsp. cinnamon 
• 5 TB. melted butter 
• 1-1/2 cups cooked wild rice 
• 2-3 cups fresh blueberries, rinsed and patted dry on a paper towel 

Directions:

• Warm oven to 350 degrees and turn oven off. Cooked pancakes can be kept warm on a baking sheet in oven as you continue making pancakes. 
• In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Whisk to combine, make a well in the center of the ingredients and set aside. 
• In a separate bowl beat buttermilk, 2% milk, eggs, melted butter and vanilla. 
• Pour the wet mixture into the well of the dry ingredients and use a rubber spatula to combine. Add wild rice and blueberries and mix folding in until just blended. Do not over stir; the batter will be slightly lumpy. 
• Heat a griddle over medium high heat (dial at 400). You can flick water across surface and when it beads up and sizzles the griddle is ready to go. 
• Pour 1/3-cup batter on the griddle for each pancake.

Wild Rice Mango Chutney Cherry Salad
Recipe adapted from deepsouthdish.com and serves 4
Curry is a strong spice so start out small.
Ingredients:

• 3 cups cooked chicken, diced 
• 1/2 cup celery, diced 
• 1/2 cup green onion or sweet onion, chopped 
• 3 TB. Miracle Whip or lite mayonnaise 
• 1/2-1 tsp. curry 
• 2 tsp. parsley flakes 
• 3 TB. mango chutney ( I tested with Major Grey's Chutney) 
• 3/4 cup chopped pecans or slivered almonds-reserve 1/4 cup 
• 3/4 cup dried cherries or cran-raisins (plump up in a cup of boiling water and drain) or substitute 1 cup sliced red grapes 
• ¾ cup cooked wild rice 
• 1/2 cup glazed walnuts or almonds 

Directions:

• Cut chicken into bite-sized pieces. 
• In a large bowl mix chutney, mayonnaise, green onions, curry powder and parsley flakes. 
• Add in diced chicken, 1/2 cup nuts, cran-raisins/cherries or grapes and celery. 
• Chill several hours. 
• Options: serve chicken salad on a bed of lettuce adding nuts as a garnish , a filling for a croissant or as an appetizer with mixture placed in mini-phyllo cups.