Creamy Wild Rice

Creamy Wild Rice
Main Dishes
Prep time: 10 minutes
Cook time: 2 hours 15 minutes
Makes: 25 or 50 Servings


Wild rice is the state grain of Minnesota. It is harvested in Northern Minnesota on the Ojibwa lands, where it grows naturally in the lakes and waterways. This form of wild rice has been an essential component of the Native American diet for many generations. It is regularly served as part of a daily meal and for special ceremonies and feasts. It is typically prepared by roasting it in a wood-fire cauldron and the final product is soft, plump, and has a nutty flavor.

1. Preheat oven to 350 °F.

Wild rice, uncooked
8 oz
1 1/2 cups
1 lb
3 cups

2. Combine wild rice, brown rice, and water in a large stockpot.

Brown rice, uncooked
11 oz
2 cups
1 lb 6 oz
1 qt
56 fl oz
1 qt 3 cups
112 fl oz
3 qts 2 cups

3. Heat on medium-high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 50-60 minutes. Stir once. Cover and cook an additional 10 minutes over low heat. Fluff the rice gently with a fork and set aside.

4. Pre-heat extra-large skillets or a tilting kettle to medium-high heat. If using skillets: For 25 servings, use 2 extra-large skillets. For 50 servings, use 4 extra-large skillets.

Ground turkey, fresh or frozen
3 lbs 5 oz
7 lbs

5. Brown ground turkey. Drain. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

*Onion, fresh, 1/4" diced
1 lb
1 qt
2 lbs
2 qts

6. When ground turkey is golden brown, reduce heat to medium, add onion and celery. Continue cooking on medium heat until onions and celery are soft, about 10-15 minutes. Stir frequently.

*Celery, fresh, 1/4" diced
1 lb
1 qt
2 lbs
2 qts
Cream of Mushroom Soup, condensed
2 lbs
1 qt
4 lbs
2 qts

7. Stir in rice and remaining ingredients. Bring dish to a boil and remove from heat.

Milk, Non-fat (skim)
3 cups
1 qt 2 cups
Garlic powder
1/4 cup
1/2 cup
Black pepper, ground
1 Tbsp 1 tsp
2 Tbsp 2 Tsp
Nonstick cooking spray
1 spray
2 sprays

8. Lightly coat steam table pan (12” x 20” x 4”) with nonstick cooking spray. For 25 servings, use 1 pan. For 50 servings, use 2 pans.

9. Spread rice mixture evenly into pan(s). Cover with foil and bake for 45-50 minutes or until liquid has absorbed and dish is creamy.

10. Serve 3/4 cup (6 oz. ladle)


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.


CACFP Crediting Statement: 3/4 cup (6 oz. ladle) provides 1 1/2 oz. equivalent meat, 1/8 cup vegetable, and 3/4 oz. equivalent grains.

Chef Tips:

For optimal browning and taste: 1. Do not rinse ground turkey. 2. Do not crowd ground meat. Crowding may cause the juices to pool around the meat. Pooling causes the juices to steam the meat rather than brown it, making it less flavorful.


Cook rice the day before and cool in the refrigerator. Critical Control Point: Cool to 40 °F or lower within 4 hours.

If ground turkey is frozen, defrost in the refrigerator for 1 day per 1-5 pounds. Store raw turkey at 40 °F or lower.

For a household recipe that yields 6 servings see:

Find tips and resources for safe food handling and proper cooking temperature guidance.