Blue breakfast grits
Hominy salsa
Blueberry and peach salsa
Corn, blueberry and wild rice salad
Smoked salmon dip with dill and horseradish
Toasted pumpkin seeds
Salsa with Tepary Beans
Mushroom Caps Stuffed with Crab and Wild Rice
Chef’s Favorite Wild Rice Side Dish
Wild Rice Fruit Salad
Cinnamon Wild Rice Pudding
Wild Rice Seafood Salad
Cheese and Broccoli Wild Rice Casserole
Wild Rice Stuffing
Wild Rice Pudding
Wojape
Wild Rice Cakes
Corn Cakes with assorted toppings
Maple Sage Roasted Vegetables
Three Sisters Mash
Cedar Braised Beans
Wild Rice Stuffing
Farmer’s Market Fisherman’s BBQ Salad
Recipe courtesy of Ramona Foods
Add uncooked roasted corn to beans, soups and stews with other ingredients at start of cooking.
Recipe courtesy of Ramona Foods
Recipe courtesy of Ramona Button – Ramona Foods
Recipe courtesy of Ramona Foods
The Brown bean has a nutty/ earthy flavor while the White bean has a milder sweet flavor. Soak overnight and then cook for a few hours, until tender. They also cook nicely in a crock pot.
Recipe courtesy of Velvet Button – Ramona Foods
Recipe courtesy of Velvet Button – Ramona Foods
Recipe courtesy of Velvet Button – Ramona Foods
Recipe courtesy of Velvet Button – Ramona Foods
Recipe courtesy of Velvet Button – Ramona Foods