Creamy Wild Rice

Creamy Wild Rice
Makes: 6 Servings
Prep time: 5 minutes
Cook time: 1 hour 15 minutes

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.


1/3 cup Wild rice, uncooked
1 cup Brown rice, uncooked
1 1/2 cups Water
13 ounces Ground turkey, fresh or frozen
1 cup Onions, fresh, 1/4" diced
1 cup Celery, fresh, 1/4" diced
1 cup Cream of mushroom soup, condensed
3/4 cup Milk, non-fat (skim)
1 tablespoon Garlic powder
1 teaspoon Black pepper, ground
Nonstick cooking spray


1. Preheat oven to 350 °F

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

3. Heat on medium-high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 15-20 minutes. Stir once. Cover and cook an additional 10 minutes over low heat. Fluff the rice gently with a fork and set aside.

4. Place a medium skillet on medium-high heat.

5. Brown ground turkey. Add onion and celery. Continue cooking on medium heat until onions and celery are soft, about 5-7 minutes, and the internal temperature of the meat reaches 165 °F or higher for at least 15 seconds. Drain.

6. Stir in rice and remaining ingredients. Bring to a boil. Remove from heat.

7. Lightly coat a medium baking dish (about 8” x 8”) with nonstick cooking spray.

8. Spread mixture evenly into baking dish. Cover with foil. Bake for 30 minutes or until liquid has absorbed and dish is creamy.

9. Serve 3/4 cup.

Critical Control Point: Hold at 140 °F or higher.



CACFP Crediting Information:

3/4 cup 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 meat. 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 ground turkey at 40 °F or lower.

For a quantity recipe that yields 25 or 50 servings see:

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