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Old 12-08-2011, 11:11 AM   #1
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Question ISO wild rice for 150?

First of all I would like again to thank everybody who helped me decide on appetizers for the event.
Now I have a question about wild rice. I have to say not only I have never cooked it I also hate the stuff. It is one of most disgusting things I have ever tasted. Now imagine that, I have to cook it for 150 people. The recipe I am looking for hast to be vegetarian, but evn more important very easy to make. As you can imagine cooking for 150 people is not going to be easy. I will prepare some things ahead of time. But I do not think wild rice should one of them. Of course I do not really know. Please help me.
Really appreciate and thank you in advance.

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Old 12-08-2011, 11:22 AM   #2
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Are you talking a wild rice blend or straight wild rice? It takes a long time to cook properly so you might be better off parcooking it at least and then finishing it on the day of your event.
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Old 12-08-2011, 11:45 AM   #3
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Real wild rice for 150 sounds $$$$$$$

Making rice for 150 is tricky, for sure. Plus like Alix said it takes a lot longer than actual rice.

How do you plan to cook it?
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Old 12-08-2011, 11:47 AM   #4
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That is exactly why i am asking you. I have not a slitest clue.

You tell me what to do and I will do it. Somebody else mention to me that I should mix regular rice and wild together. If you think I should pre-cook it, so it will be. I can warm it up then.
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Old 12-08-2011, 12:23 PM   #5
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He Charlie. Don't panic. I can help you. I would go with a blend. Wild rice is expensive so find out how much of it people are really expecting and use as little as you have to. There are also other rice blends out there that may work also. Another thing is some rices take longer to cook than others, so you may have to cook them separately and mix them up later. You can cook it up in large pans in the oven. Pretty basic really. Just add your ingredients, cover with about twice as much water as rice, use a seasoning like powdered soup base, cover with tin foil and bake anywhwere from 45 to 60 minutes at 350 or so. Here is a cool site you can check out that will give you an idea of the amounts of ingredients you will need. Check out the recipes. There are a few rice dish recipes under sides and mains. Growlies BIG recipes Index recipes to serve 100 people or more

Give me a bit more info on the who, what, when,where. Then we can go from there.
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Old 12-08-2011, 12:23 PM   #6
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Charlie, are you going to buy plain wild rice? If you are doing that, I suggest you simmer it in broth for about 45 minutes then reheat in a chafing dish before serving. I go 1 cup rice to 3 cups broth. If you're going to mix it with regular rice, cook the rice separately then stir together in the chafing dish before serving. Make sure you use some butter in there to smooth everything out.
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Old 12-08-2011, 12:34 PM   #7
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The key is you want to rinse it well in warm water. I'd go with natural that was hand parched. It will take less time to cook than wild rice that was machine parched or cultivated. And, I'd stay away from cultivated if this if for native Minnesotans <g>. I posted a wild rice pilaf recipe last year. It would be an awesome dish rather than plain wild rice. You can make the pilaf ahead and then reheat as Alix suggested. I usually add more water and butter when reheating.

Sometimes it needs more than 1:3, sometimes it takes 65 minutes before it "pops" and turns itself inside out. Cultivated doesn't do that. I assume you know of a wholesaler who will supply the amount of natural wild rice needed.
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Old 12-08-2011, 12:43 PM   #8
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CWS, do you think he should do it for that long if he is reheating? I was thinking he might want to go with a shorter initial cook time as the rice will absorb a bit more during the reheating portion of things. No?
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Old 12-08-2011, 12:44 PM   #9
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Here are two recipes for 100. Just multiply everything by 1.50. rice pilaf, make ahead rice pilaf, freeze rice

I would go ahead and make the recipe for 100 using white rice, then make a second recipe using wild rice and cook longer. Then using a large bus bin, blend the two before serving on plates. That's just me, though.

The idea is to keep it simple, because it sounds like you have a bunch of other stuff to do at the same time....
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Old 12-08-2011, 12:49 PM   #10
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Wild rice can be tricky. Plus its not actually rice.

Seems like a pain to cook real rice separately and add in, but the cooking times would be quite different.

I think the oven would be the way to go because of the quantity involved.
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