Growing up, I visited Minnesota frequently. One staple that every restaurant in the state seems to have on its menu is wild rice. When you make this Minnesota Wild Rice Medley recipe, you’ll be eating like you’re on vacation in Minnesota!
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If you’re not familiar with wild rice, here is what you need to know:
What is “Uncultivated” wild rice?
When you see “Uncultivated” on the packaging, it means the rice is actually grown in the wild, in the lakes where Minnesota meets Canada. By law, uncultivated wild rice must be harvested the traditional Native American way, as it has been harvested for hundreds of years, with canoes by licensed harvesters.
Where to buy hand-harvested wild rice:
What is Cultivated wild rice?
Cultivated wild rice is what you typically come across in grocery stores. In the 1960s the University of Minnesota began harvesting “wild” rice under regulated conditions. It’s grown in man-made paddies, so it’s not truly wild. However, the benefit of this type is that it’s more economical. Since the color of this grain is darker than uncultivated rice, it adds more color contrast to dishes such as this recipe. One thing to keep in mind is that uncultivated rice has a more firm, chewy texture than uncultivated, so it does take a bit longer to cook.
Where to buy wild rice that’s been cultivated in Minnesota:
To learn more about Minnesota’s wild rice culture, check out these articles:
- Washington Post: “It Isn’t Rice and It Isn’t Always Wild”
- Saveur: “The True Story of Wild Rice, North America’s Most Misunderstood Grain”
- Whole Grains Council: “All About Wild Rice”
Minnesota Wild Rice Medley
Ingredients
- 1 cup butternut squash, peeled, and cut into small cubes
- 2 tbsp olive oil, divided
- 1 qt vegetable broth (1 qt = 4 cups)
- 1 cup wild rice
- ½ cup quinoa
- 1 cup minced celery (3 stalks)
- 1 yellow onion
- 4 pressed cloves of garlic
- ½ tsp dried oregano
- ¼ tsp Umami seasoning
- 2 cups spinach
- ⅓ cup dried cranberries
- ¼ cup walnut pieces
Instructions
- Preheat oven to 400 degrees.
- In a bowl, evenly coat butternut squash with a light layer of olive oil. Transfer to a baking sheet and bake for 30 minutes.
- Meanwhile, in a medium saucepan, bring vegetable broth to a boil. Add rice and bring to second boil. Cover rice, and simmer on low for 20 minutes.
- Fluff the wild rice with a spoon then add the quinoa and cook with the lid on for another 20 minutes.
- While the rice cooks, heat 1 tablespoon of olive oil. Add the oregano, umami seasoning, onion, garlic, and celery, then cook for about 5 minutes until tender. At this time transfer the cooked butternut squash, rice, and quinoa to the skillet, and add spinach. Mix until combined, making the spinach slightly wilted. Top with and cranberries and walnut pieces. Enjoy!
Did you make the Minnesota Wild Rice Medley?
I’d love to see a picture of how this turned out for you. Tag me in your food pics on Instagram @EatLikeYoureOnVacation!
If you loved the savoriness of this umami-packed recipe, you’ll also love these dishes:
Gluten-Free Ultimate Umami Quiche
