How To make Wild Rice Cake
2 1/2 c All-purpose flour
2 c Packed brown sugar
3/4 c Butter, softened
1 c Buttermilk
1 t Baking powder
1 t Baking soda
1 t Vanilla
1/2 t Salt
1/2 t Ground nutmeg
1/2 t Maple flavoring
3 Eggs
2 c Cooked wild rice, well
-drained 2 c Chopped nuts, toasted
Move oven rack to lowest position. Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan or tube pan, 10 x 4 inches. Beat all ingredients except wild rice and nuts in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in wild rice and nuts. Pour into pan. Bake 55 to 60 minutes until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely. Serve with Maple Whipped Cream (follows).
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Note: Rice cookers have a preset which automatically switches from cook to warm setting once it thinks the rice is done. Since we're cooking cake instead of rice, we need to trick it into thinking that it's still cooking rice when making this cake. Simply switch back to the cook setting whenever the switch flicks back to the warm setting until the cake is done. (My cooker flicked back around 6 times while making this cake).
Try this rice cooker method at your own risk, and try only if you have a good quality cooker and the proper voltage (240).
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Creamy Wild Rice Stuffing
Use this stuffing recipe, add leftover turkey (if there’s gravy or cranberries, you can add them). Then just heat and eat.
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Wild Rice, Broccoli, Cheddar Casserole Recipe From Scratch. Canadian Thanksgiving is here, and this side dish recipe is a must have around our house.
Ingredients:
125 mL (½ cup) wild rice
500 mL (2 cups) chicken broth (or water)
2 mL (½ tsp) parsley flakes
2 mL (½ tsp) basil flakes
2 mL (½ tsp) tarragon flakes
2 mL (½ tsp) garlic powder
2 mL (½ tsp) onion powder
2 mL (½ tsp) turmeric, ground
2 mL (½ tsp) cumin
2 mL (½ tsp) ginger powder
2 mL (½ tsp) freshly ground black pepper
250g (½ pound) mushrooms, cut up
500g (1 pound) broccoli, cut up
30 mL (2 Tbsp) all-purpose flour
30 mL (2 Tbsp) butter
250 mL (1 cup) milk
300g - 400g (10-14 ounces) cheddar cheese, grated
Method:
Add rice, broth, and all spices to a small pot, bring mixture to a simmer, cover, reduce heat to lowest temperature and cook with the lid on for about 45-50 minutes.
Heat oven to 400ºF.
Cut up broccoli stems and florets into 1-inch pieces.
Par steam the broccoli until just tender crisp.
In an oven proof pan; melt butter over medium heat.
Add flour and whisk until combined, cooking for 1 to 2 minutes.
Slowly drizzle in milk, whisking constantly.
Bring to a simmer and cook, stirring, until sauce is slightly thickened, about 2 minutes.
Stir in ½ of the grated cheese until melted, and season generously with salt and pepper.
Combine wild rice, broccoli, and mushrooms into the cheese sauce.
Sprinkle remaining cheese over top.
Bake for 10 to 15 minutes, until the sauce is bubbly, and the cheese is browned on top.
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