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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Using food > Using Wild Rice

Using Wild Rice

rice

Quantity Recipes

Home Recipes

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
Golden Whole Kernel Corn
Kiwi Halves

Raspberry Sherbet Frozen Fruit Juice Cup
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Lasagna (1/25th)

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Steamed Green Beans

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Locally Grown Apple

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
French Bread Stick
(1 = 1 ½ Servings)
Sliced Wheat Bread
(1 = 1 Serving)

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
Wild Rice Blend featuring local wild rice
Seasoned Peas and Carrots

Chilled Peach Sauce
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Chicken Nuggets
(5 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Seasoned Peas and Carrots

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Chilled Peach Sauce

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Wild Rice Blend
(1/2 cup = 1 Serving)
Sliced Wheat Bread
(1 Roll = 1 Serving)

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
Chopped Romaine Blend Lettuce and Locally Grown Cherry Tomatoes
Marinated Black Bean Salad or Wild Rice Salad or Tabouleh — Featuring Locally Grown Beans or Wild Rice or Wheat Berries

Seasonal Fresh Fruit or Chilled Canned Fruit
Lemon Poppyseed, Blueberry or Apple Cinnamon Muffin
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Diced Turkey, Turkey Ham,
Shredded Cheddar Cheese
or Cottage Cheese

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Chopped Romaine Blend
Lettuce and Cherry
Tomatoes (3 = ¼ cup)
Marinated Black Bean
Salad

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Seasonal Fresh Fruit or
Chilled Canned Fruit

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Wild Rice Salad or Tabouleh
Lemon Poppyseed,
Blueberry or Apple
Cinnamon Muffin
(1:4 oz. = 2 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

rice
  • 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:

Nutrition Facts Database
Alternative Field Crops Manual

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