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Minnesota...land of lakes, lady's slippers, loons and king of grains, wild rice. Think about the early harvesting days. Indian couples paddling northern marshes in birch bark canoes. As the men navigated, the women knocked ripened grains from the grasses into the canoes with long-forked poles. Later, at camps along the shore, family members of all ages used various means of drying and threshing before the prized grain was bagged for storage. Wild rice growth was not always the same from year to year and Indians who depended on a good crop for survival suffered hardships when the plants were not full of grains.

This edible seed is not really a rice, although the shape resembles rice. It is a grain-like seed grown in water. It is nutty in favor, high in protein, low in fat and contains potassium, phosphorus and B vitamins. Lots of good things in wild rice. We often have wild rice with our meals rather than potatoes. It's especially good with poultry, pork, fish (especially salmon and walleye) and is a tasty addition to cream of chicken and vegetable soup.

Of course it's about wild rice today. Since I mentioned it is good with walleye, this is the recipe for it. I should mention that 1 c. raw wild rice equals about 3-1/2 c. cooked.

How to cook wild rice? Rinse wild rice under running water, using a strainer or in a bowl of water; drain. To make 3 c. of cooked rice, bring 1 c. rice and 4 c. water to a boil (I bring the water to a boil, then add the rice). Lower the heat and simmer, covered, until kernels open and are tender but not mushy, 40-50 minutes. Drain

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MINNESOTA WALLEYE AND WILD RICE

2 lbs. walleye fillets

1 t. salt

1/4 t. pepper

4 slices bacon, diced

1 c. chopped fresh mushrooms

1/4 c. minced onion

1/3 c. minced celery

2-1/2 c. cooked wild rice

6 T. minced parsley, divided

1/4 t. salt

2 T. butter or margarine, melted

MUSHROOM-WALNUT SAUCE

3 T. butter or margarine

1 T. minced onion

1 c. sliced fresh mushrooms

3 T. flour

1/2 t. dry mustard

1/4 t. salt

1/4 t. dried thyme leaves, crushed

1 pint half and half cream

1/4 c. chopped toasted walnuts

Cut fillets in serving size portions; place in well buttered baking pan. Sprinkle with 1 t. salt and 1/4 t. pepper. In a frying pan, fry bacon until lightly browned. Add mushrooms, onion and celery; cook and stir until tender, Stir in cooked rice, 2 T. parsley and 1/4 t. salt. Spoon a heaping 1/2 c. of rice mixture on top of each fillet. Drizzle melted butter over rice. Bake covered at 350 degrees about 20 minutes of until fish flakes when tested with a fork.

To serve: With a long handled pancake turner, transfer to dinner plates. Spoon a dollop of mushroom-walnut sauce over rice. Sprinkle with 3 T. parsley. Pass remaining sauce.

Makes 6-8 servings.

For sauce: melt butter in saucepan; saute onion and mushrooms until tender. Blend in flour, mustard, salt and thyme. Gradually stir in half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in walnuts.

Makes 2-1/2 c. To toast nuts, put them in a shallow pan (pie tin works) in a 350 degree oven, stirring often, for 10-12 minutes or until golden. Cool

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CHICKEN BREASTS 'N WILD RICE

1 can cream of mushroom soup (can use cream of chicken)

1 c. sour cream

1-4 oz. can mushrooms, undrained

1/4 c. dry sherry (not cooking sherry) or substitute apple juice

6 boneless, skinless chicken breasts

1/2 c. freshly grated Parmesan cheese (can use grated Parmesan cheese in the container if you wish)

Cook wild rice following directions at top of column, just until kernels open slightly, 30-40 minutes. Spread rice in buttered 9x13-inch baking dish. In a bowl, combine next 4 ingredients; pour about half the soup mixture in baking dish. Arrange chicken over soup mixture. Spoon remaining soup mixture over chicken. Sprinkle with cheese. Bake, covered at 375 degrees for 30 minutes. Uncover and bake 30 more minutes.

Makes 6 servings.

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BEEFY RICE BAKE

1 c. uncooked white long grain rice

1 c. uncooked wild rice

2 lbs., lean ground beef

1/2 c. butter or margarine

1 lb. fresh mushrooms sliced (6 c.)

1 c. each, diced celery and onion

1/4 c. soy sauce

1/2 c. water

1 c. sour cream

1 can cream of celery soup

1/2 t. salt

1/4 t. pepper

1-8 oz. can sliced water chestnut, drained

one 2-1/2 oz. package slivered almonds

snipped parsley

Cook white rice following pkg. directions for 10 minutes only; drain. Cook wild rice according to directions at top of column; drain. Brown ground beef in skillet; remove from skillet and set aside. Melt butter in skillet, saute mushrooms, celery and onion until tender, about 5 minutes. Combine soy sauce, water, sour cream, soup, salt and pepper in a large bowl. Stir in rices, ground beef, mushrooms, celery, onion, water chestnuts and half of almonds. Pour mixture into buttered 3 qt. casserole; sprinkle with remaining almonds. Refrigerate up to 4 hours. Bake, covered at 350 degrees for 45 minutes; uncover and bake until hot, about 20 minutes longer. Garnish with snipped parsley.

Makes 10-12 servings.

TFD: Enrich someone's life today with a warm word of praise. Both of you will be better for it.

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