Extension > Family > Farm to School > Minnesota Toolkit for School Foodservice > Using food > Using Wild Rice
Using Wild Rice
Quantity Recipes
- Hamburger Wild Rice Casserole (17 K PDF)
- Wild Rice Blend (18 K PDF)
- Wild Rice Pilaf (18 K PDF)
- Wild Rice Salad (17 K PDF)
Home Recipes
- Hamburger Wild Rice Casserole (7 K PDF)
- Wild Rice Blend (16 K PDF)
- Wild Rice Salad (17 K PDF)
School Lunch Menu Examples Using Wild Rice
Hamburger Wild Rice Casserole | Wild Rice Blend or Pilaf | Salad Bar
Menu Example 1: Hamburger Wild Rice Casserole
Hamburger Wild Rice Casserole featuring local wild rice |
Raspberry Sherbet Frozen Fruit Juice Cup |
Food Component and Menu Item |
GRADES |
GRADES |
OPTIONAL |
|---|---|---|---|
Meat or Meat Alternate: |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable: |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit: |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Grains/Bread: |
12 servings per week – minimum of 1 serving per day |
15 servings per week – minimum of 1 serving per day |
10 servings per week – minimum of 1 serving per day |
Dessert: Cookie |
No meal contribution |
No meal contribution |
No meal contribution |
Milk:As Beverage |
8 fluid ounces |
8 fluid ounces |
8 fluid ounces |
Menu Example 2: Wild Rice Blend or Pilaf
Chicken Nugget with locally produced honey and BBQ sauce |
Chilled Peach Sauce |
Food Component and Menu Item |
GRADES |
GRADES |
OPTIONAL |
|---|---|---|---|
Meat or Meat Alternate: |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable: |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit: |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Grains/Bread: |
12 servings per week – minimum of 1 serving per day |
15 servings per week – minimum of 1 serving per day |
10 servings per week – minimum of 1 serving per day |
Milk:As Beverage |
8 fluid ounces |
8 fluid ounces |
8 fluid ounces |
Menu Example 3: Salad Bar
Diced Turkey, Turkey Ham, Shredded Cheddar Cheese or Cottage Cheese |
Seasonal Fresh Fruit or Chilled Canned Fruit |
Food Component and Menu Item |
GRADES |
GRADES |
OPTIONAL |
|---|---|---|---|
Meat or Meat Alternate: |
2 ounces |
2 ounces |
1 ½ ounces |
Vegetable: |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Fruit: |
¼ to ½ cup |
½ cup |
¼ to ½ cup |
Grains/Bread: |
12 servings per week – minimum of 1 serving per day |
15 servings per week – minimum of 1 serving per day |
10 servings per week – minimum of 1 serving per day |
Milk:As Beverage |
8 fluid ounces |
8 fluid ounces |
8 fluid ounces |
- Wild rice is a food that combines high protein and low fat. One cup of cooked wild rice supplies 7 grams of protein, 3 grams of dietary fiber, 166 calories, and only 1 gram of fat.
- One cup of cooked wild rice supplies between 10% and 15% of the daily requirement of niacin, vitamin B6, folate, magnesium, phosphorus, zinc, and copper.
- Wild rice that is sold for human consumption has been processed by parching to remove moisture and by removing the outer hull of the grain. Unlike the processing done to other grains, this processing of wild rice does not diminish the nutritional value of the grain, and the processed wild rice is considered a whole grain.
- The protein in wild rice is high in the amino acids lysine and methionine, which are low in most other grains except oats. These amino acids cannot be produced by the human body and must come from dietary sources, so it is important to eat foods that supply these amino acids.
Sources:
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