This hand-picked Minnesota wild rice with vegetables and cashews is an excellent side dish and can even stand alone as a rice bowl!

These friends of ours have family in Minnesota who send rice down pretty regularly. Having never been, I had no idea that rice was kind of a big thing there (among others). It was only when they passed some over to us that I realized, this is not your average rice! It has it’s own texture and taste that, to me, separates it from other grains that I’ve gotten in stores. Luckily, they’re third generation producers of 100% natural wild rice harvested from local Minnesota lakes and offer it at American Wild Rice Co.

The first time I ever had the luxury of tasting this hand gathered gift was in a pheasant casserole that a buddy brought to our wild game cookout. It was one of, if not the best, dishes there and comparable to this Chicken & Wild Rice Casserole recipe. Naturally, having had it in a casserole, replicating that concept came first. Then, I used it in Chicken & Wild Rice Soup with the same result…….amazing! Wanting to incorporate this as a side, mainly to fuel my Whole Chicken kick, I starting testing out some ideas. After only a couple batches of rice that needed some help at the end, I ended up with this recipe. It pairs well with any meat or can stand alone as it’s own dish.

Enjoy!

The Woodsman's Rice

Name: The Woodsman's Rice
Cook time: 45 min
Total time: 45 min
Ingredients: 1 1/2 Cups natural wild rice; 2 cups water; 2 cups chicken broth; 1 tbsp oil; 1 onion, chopped; 1/2 rib celery, chopped; 1 carrot, chopped (or 10-12 baby carrots. sliced); 1 tsp minced garlic; 1/4 cup cashews (halves and pieces); salt & pepper to taste

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients

1 1/2 Cups natural wild rice
2 cups water
2 cups chicken broth
1 tbsp oil
1 onion, chopped
1/2 rib celery, chopped
1 carrot, chopped (or 10-12 baby carrots. sliced)
1 tsp minced garlic
1/4 cup cashews (halves and pieces)
salt & pepper to taste

Instructions

Rinse the rice thoroughly until the water runs clear.
Add the water and broth to a pot and bring to a boil (feel free to use vegetable broth or beef broth) and add in the rice. Reduce heat to low and cover, allowing the rice to cook for about 30 minutes.
While the rice is cooking, place a skillet over medium heat and swirl the oil around the bottom. When the oil begins to shimmer, add the garlic. Let the garlic brown for 20-30 seconds before adding the remaining vegetables. Allow the vegetables to cook until soft and the onions begin to brown slightly (approx. 15 minutes).
Push the vegetables to the side of skillet creating an opening in the center. Place the cashew halves and pieces in the center for a quick toast before mixing with the vegetables.
After the rice has cooked for 30 minutes, stir in the vegetables and cashews and re-cover. Cook for 15 additional minutes, stirring occasionally.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 357mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 3g

Ingredients

1/2 Chicken, pulled

1 1/2 cups natural wild rice

2 cups water

2 cups chicken broth

2 jalapenos, halved and sliced

8 oz mild cheddar, shredded

1 tsp garlic, minced

1/2 onion, chopped

salt & pepper to taste

Instructions

For the chicken, I start with a whole bird but only half is used in this recipe. You can air fry, roast, bake, grill, or smoke it! Whatever your preferred method, just remove the skin and pull half of the chicken off the bone. For an easy whole chicken recipe, click here.

In a pot, bring 2 cups of water and 2 cups of broth to a boil. Rinse the rice thoroughly (until water runs clear), add to the pot, and stir. Reduce heat to low and cover, allowing to simmer for about 45 minutes. Stir occasionally.

While rice is cooking, chop the vegetables and shred the cheese. Remove the seeds from the peppers to reduce the heat (optional). If your chicken hasn't already been pulled, do that now.

Place a skillet over medium high heat. Add the garlic, onions, and jalapeno and allow them to cook for about ten minutes, or until brown.

Return to the rice (after 45 minutes) and remove from heat. Stir in the chicken, vegetables, and cheese. Mix well.

Pour into a casserole dish and spread evenly. Place in the oven at 425 for 10 minutes, until the cheese is fully melted and the top is slightly crisped.