Classic Flying Wild Rice
1 cup wild rice
2 cups water or broth
1 tbsp butter
1 pinch of salt
Bring water and rice to a boil and simmer on low for an hour.
Moose and Flying Wild Rice Nachos
1-lb Moose Burger (other types of ground meat can be used)
1/2 pack- Taco Seasoning
1/4- Cup of water
1 cup- Cooked Classic Flying Wild rice
1- Bell Pepper diced, colour of your choice
1/2- Onion dice
1/2- Tomato diced
6- Green Olives diced (optional)
1- Jalapeno Pepper diced (optional)
2- Cups Shredded Old Cheddar Cheese
1- Bag of Nacho Chips
Preheat oven to 375 degrees.
Brown burger add half pack of taco seasoning and water, let simmer till thickened. Set cooked burger aside, let cool. 
Add some olive oil to a pan. Sear vegetables, add your Cooked Flying Wild Rice in the last 2 minutes. Turn off let cool.
Spread 1/2 the bag of Nacho Chips out on non-stick baking sheet. Add half the veggies, meat and Flying Wild Rice , then 1 cup of Old Cheddar Cheese. Spread the second half of the Nachos Chips on top. Add the rest of the vegetables, meat and Flying Wild Rice. Top with remaining cheese. 
Bake for 15 minutes or until cheese is melted and bubbling. 
Serve with salsa and sour cream
Flying Wild Rice *Locals Only* Specialty Side  
3 cups- Classic cooked Flying Wild Rice
3- Tbsp of butter
1- Package of bacon
1- Onion
6-10- Mushrooms
2- Cloves garlic
1/2 cup- White wine
1/3 cup- Grated parmesan cheese
Cook bacon fully and save 3 tbs of bacon grease
Place butter and onions in frying pan on medium-low heat for 5 minutes until onions become soft, add mushrooms and continue to cook for another 10 minutes. Turn up heat to medium high.  Combine classic cooked Flying Wild Rice, cooked bacon, bacon grease and garlic and fry until garlic is fragrant. Pour in 1/2 cup of white wine and bring to boil. Simmer wine till it is reduced by over 1/4 and turn to low. Let rest for 3-5 minutes. Grate Parmesan cheese on top to serve. 
Turkey and Flying Wild Rice Soup
tbs- Olive oil
1- Onion Chopped
2- Cloves Garlic minced
1 tsp- Poultry seasoning
1 cup- Celery Sliced
1 cup- Carrots
2 tbs- Flour
8 cups- Chicken broth
2 cups- Chicken or Turkey
1/2- Large Red Pepper
1 cup- Flying Wild Rice
1 cup- Macaroni 
1 1/2 cups- Mushrooms
1. Heat olive oil in a large pot over medium high heat. Cook the onion and garlic until slightly softened. Add the Carrots, Celery, Poultry seasoning and flour. Cook an additional 2-3 minutes. 
2. Add Remaining ingredients except the Flying Wild Rice and Macaroni. Let simmer for 15 minutes.
3. Add the Flying Wild Rice and continue cooking uncovered for about 30 -35 minutes. Add the Macaroni and cook for an additional 7-10 minutes. Season with salt and pepper to taste and serve.
Flying Wild Rice Bread Loaf- 2lb
1 1/2 cups water
1/3 cup Skim milk powder
1 1/2 tsp Salt
2 tbsp Liquid honey
1 tbsp Extra virgin olive oil
3 3/4 cups All-pupose flour or bread flour
1 cup Classic cooked Flying Wild Rice
1 tsp Celery seeds
1/8 tsp Ground black pepper
3/4 tsp Bread machine or instant yeast
 *This recipe is to be used with a bread machine*
1.Measure all ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber.
2. Select Basic Cycle, Wait and Enjoy!