Best Minnesota Wild Rice Cake Recipes

Wild Rice Griddle Cakes image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 cups cooked wild rice
1 cup grated carrots (from 2 to 3 carrots)
3 green onions, finely chopped
1/4 cup grated Parmesan
1/4 teaspoons dried thyme
1 teaspoon salt
Pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, lightly beaten
Vegetable oil, for frying

Steps:

In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.

Minnesota Wild Rice Bread image

Provided by Food Network

Time 1h32m

Yield 1 loaf

Number Of Ingredients 16

1/4 cup wild rice, raw
2 cups water
1 package dry yeast
1/3 cup warm water
2 cups milk, scalded
2 tablespoons butter, melted
1/2 cup honey
2 teaspoon salt
1/2 cup rolled oats, uncooked
1/2 cup rye flour
1 1/2 cups whole-wheat flour
1/2 cup bran
3 1/2 cups unbleached flour, plus 1 cup, as needed
1 egg, beaten
1 tablespoon water
1/4 cup hulled sunflower seeds

Steps:

Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool.
Preheat oven to 375 degrees F.
Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.

Minnesota Wild Rice Cake image

Number Of Ingredients 10

.25 pound Butter
2 cups Brown Sugar (lgt or dark)
2 Eggs
2 cups Flour
.5 teaspoon Baking Soda
.5 cup Walnuts (coarsely chopped)
.25 teaspoons Salt
1 cup Buttermilk
1 teaspoon Maple Flavoring
2 cups Cooked Minnesota Wild Rice (about .5 cup raw) (not California)

Steps:

Cook and drain wild rice and let cool
Cream butter and brown sugar
Add eggs to butter mixture and beat until smooth, light and fluffy
Mix together flour, soda and salt
Add flour mixture alternately with buttermilk to creamed mixture
Blend in maple flavoring, nuts and wild rice
Grease and flour bundt pan (or muffin pans)
Preheat oven to 350
Pour cake batter into prepared pan
Bake 35-40 minutes or until cake tests done (cook less time if using muffin tins or 9"x13" pan