• 2 cups Festival Blend with Maple Apple Seasoning prepared with wine
• 1 bottle of a light and fruity Wine of your choice
• 2 medium sized Acorn Squash cut in half with seeds removed

Place squash in baking dish/pan, add small amount of water to bottom of baking dish and place ½ tsp. of butter in each squash half. Cover and bake at 350 until tender. While squash is cooking, prepare Festival Blend with Maple Apple seasoning according to instructions but replace the water in the recipe with the light fruity wine.
Remove squash from oven when done and stuff with wild rice blend. Bake in oven 5 minutes and serve warm.
Variations:
Add ¼ cup raisins or dried tart cherries to rice blend when cooking.
Add ¼ cup toasted pepitas or pecans to rice immediately before stuffing the squash.
Replace wine with apple juice or orange juice.

• 4 cups hot cooked Chieftain Wild Rice
• 1 cup dairy sour cream
• ½ teaspoon nutmeg
• ¼ cup chopped water chestnuts

Blend the hot cooked wild rice with the sour cream, nutmeg and water chestnuts. Serve hot. Great with fish or lamb. Serves 6.

• 4 to 6 cups cooked Chieftain Wild Rice
• 1 large onion, chopped
• ¼ pound fresh mushrooms, sliced
• 1 large bell pepper, cut into strips
• ½ cup butter (1 stick)
• ½ teaspoon salt or seasoning salt
• ½ teaspoon garlic salt pepper, as desired

Sauté the onion, mushrooms and bell pepper in the butter, adding salt, garlic salt and pepper as desired. Cook only until vegetables are tender, but still crisp. Add the wild rice; stir, and when wild rice is heated through, serve 6 to 8 depending upon the amount of wild rice used.

• 1 cup uncooked Chieftain Wild Rice
• ½ pound bacon, cut up
• 1 medium onion, chopped
• 1 cup celery, chopped
• ½ cup green pepper, finely chopped
• 1 16-ounce can tomatoes
• 2 8-ounce cans mushrooms, stems and pieces
• 10 Pimento-stuffed olives, sliced

Prepare wild rice. Partially fry bacon; add onion, celery and green pepper. Saute´ until transparent. Add tomatoes and tomato sauce; heat to slow boil. Add mushrooms and olives; simmer at least 1 hour. Combine wild rice and sauce. Turn into greased casserole. Bake at 350° for 30 to 40 minutes.

• 2 pounds Chieftain Wild Rice, cooked
• 3 pounds fresh mushrooms, sliced
• ¾ pound butter
• 1½ pounds Cheddar cheese, grated

Sauté mushrooms in butter. Toss wild rice with mushrooms and cheese; spoon into buttered casseroles. Cover and bake at 325° about 20 minutes. Uncover and bake 10 minutes longer. Makes 50 side-dish servings.

• 1 c. Wild rice, uncooked
• 1 can whole tomatoes
• 2 med zucchinis, sliced
• ½ lb bacon, cooked
• 1 med onion, chopped
• 1 can celery soup
• 1 med pepper, chopped
• 1 can mushroom soup
• 2 stalks celery, chopped
• 1 teaspoon soy sauce

Prepare wild rice. Combine bacon, cooked wild rice, zucchini, celery, green pepper, onion, soups and soy sauce. Add tomatoes. Bake for 1 hour at 325°.

• 1 tablespoon olive oil
• ¾ cup chopped onions
• ½ cup chopped green bell peppers
• ½ cup chopped red bell peppers
• ½ cup chopped yellow bell peppers
• 1 cup Toasted Orzo, cooked
• ¾ cup Chieftain Wild Rice, cooked
• ¼ teaspoon salt

In a skillet, heat oil; add onions and peppers; cook, stirring, until softened, about 4 minutes.
Stir in toasted orzo, wild rice and salt. Cook until heat through.

Get twice the rice plus earthy flavor in this versatile side dish. Serve it with roasted meat, poultry or seafood. If you have any leftovers, toss with a dressing for a super salad.

• 2/3 cup Chieftain Wild Rice
• 11/3 cups Brown Basmati Rice
• ½ cup coarsely chopped pecans
• 1 tablespoon unsalted butter or margarine
• ½ teaspoon each salt and black pepper
• ¼ cup snipped fresh chives or minced parsley

Heat oven to 300°. Bring a large saucepan of unsalted water to a boil over moderate heat. Add the wild rice and boil, uncovered, for 15 minutes. Add the brown basmati rice and boil 20 minutes more. Drain.

Meanwhile, scatter the pecans on a baking sheet and toast in the oven, stirring occasionally to prevent burning, for 10 to 15 minutes or until lightly toasted; set aside.

Transfer the rices to a colander. Set over boiling water in a large saucepan, cover, and steam for 15 to 20 minutes or until tender. Transfer the rice to a warm serving boil and stir in the butter, pecans, salt, pepper and chives.

• ¾ cup uncooked Chieftain Wild Rice
• 3 cups chicken broth
• ½ cup Barley
• ¼ cup dried cranberries
• ¼ cup dried currants
• 1 tablespoon butter or margarine
• 1/3 cup sliced almonds, toasted

Bring wild rice and broth to a boil; reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in Barley, cranberries, currants and butter. Spoon into greased 1½-quart baking dish. Cover and bake at 325° for 55 minutes or until tender. Add almonds and fluff with a fork.