Recipe: Wild Rice Casserole

White Earth Band member Leonard Thompson, seated, prepares to harvest wild rice at Hole-in-the-Day Lake in August 2015 - Source: John Enger 2015 via (click image for more info)


  • 1 1/4 cups of uncooked wild rice
  • 2 teaspoons of salt
  • 1/2 teaspoon of thyme leaves
  • 1 medium onion, sliced
  • 3 cups of water
  • 2 tablespoons of butter or margarine


Heat oven to 350ºF. In a 2-quart casserole, combine all ingredients. Bake covered at 350ºF for 1-1/4 to 1-1/2 hours or until rice is tender, stirring occasionally during last half hour.

Background Information 1Belcourt, Gloria. “Mânomin (Cree), Ghínázë (Dëne), Wild Rice .” Rekindling Traditions: Cross-Cultural Science and Technology Units, 2000, pp. 1–36., Accessed 13 June 2022.

  • Wild rice seeds were brought into Saskatchewan in 1930’s.
  • Originally, these seeds were sought to provide food for animals, such as ducks and muskrats (to help increase population for things such as hunting and trapping).
  • Currently, Saskatchewan is a major producer of naturally grown wild rice.
  • Prior to European arrival, Aboriginal peoples harvested and processed wild rice in areas now called Quebec, Ontario and Manitoba.
  • The “wild rice bowl” – now know as Minnesota, Wisconsin, Ontario and Manitoba – belonged to the Algonquian and Siouan language groups.
  • “Of the many First Nations who relied on wild rice, the Ojibwa nation was the largest producer at the time of contact. Ojibwa people called this grain cereal ‘mano’min’ a word now borrowed from Cree communities in northern Saskatchewan who call wild rice ‘mânomin.'”

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