Reviewed: May 28, 2012

These were delicious. The texture is denser than other waffles I've made. I like the slight crunch and flavor. The first time I made pancakes with the batter, then I made waffles. I almost liked the pancakes better.

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Reviewer:

Gina

Cooking Level: Expert

Living In: Champlin, Minnesota, USA

Reviewed: Apr. 30, 2012

Really enjoyed recycling my leftover wild-rice in these flavorful, nutty waffles. I could not follow the recipe exactly (had to change the flour) but I cannot imagine they would turn out too different with replacing the all-purpose flour with 50% brown rice & 50% white rice flour since we do not use wheat or all-purpose. I was not expecting to find "waffles" when I searched for recipes with wild rice; this was a fun experiment & glad I tried it. I freeze them for the kids and then pop in the toaster.

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Reviewer:

Meadowann

Cooking Level: Expert

Reviewed: Jan. 30, 2011

Wow, I may never eat waffles any other way. These were outstanding. I doubled the recipe and unfortunately measured the salt wrong. I thought it called for a tablespoon versus a teaspoon. Well, after the first 2 came out, I added more flour, oil and milk which helped a lot. I also added blueberries in with the nuts and wild rice. Yum. I made a blueberry sauce from the recipe "Blueberry waffles with fast blueberry sauce" from this site. The maple syrup along with the thick blueberry sauce was heavenly. Even without the addition of blueberries this is a wonderful recipe. Can't wait to make wild rice again for left overs. Lol.

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9 users found this review helpful

Reviewer:

chopin4-2

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: Jan. 29, 2011

Great. I used brown rice, whole wheat flour, and added a little coconut to the mix.

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Reviewer:

WALSHMC

Reviewed: Sep. 5, 2010

Any idea how the texture/taste would vary if I used parbroiled rice instead of wild rice?

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8 users found this review helpful

Reviewer:

Nutkana

Reviewed: Jun. 2, 2010

These are wonderful!! I used hazelnuts instead of pecans, and since I do not have a waffle iron, I made them into small pancakes, which worked excellently. I'm sure they would be at least as good, if not better, in the form of waffles. :) I served them with field greens and tomatoes, and my traditional family recipe salad dressing. A light but satisfying summer dish.

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Reviewer:

Swaswa

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Squamish, British Columbia, Canada

Reviewed: Feb. 13, 2010

These were wonderful. Well worth the extra effort. Followed the recipe exactly, just added a little cinnamon.

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Reviewer:

matt

Reviewed: Dec. 25, 2009

This recipe is a 10 star winner! I work with a native American tribe in Wisconsin; people who KNOW wild rice and more ways than I could ever hope to know about preparing it I've shared this recipe with several of my tribal clients and every single one has loved it, often times making plans to go home and prepare it for their family members asap. I think that speaks volumes to the caliber of this recipe! I have made only one modification in this recipe. I've substituted dried cranberries for the nuts in order to incorporate more traditional native foods into the recipe. It is amazing with cranberries. The cranberries add just the right amount of sweetness that syrup is almost unnecessary. But with real maple syrup these waffles are heavenly! A few things I've learned through trial and error: fold the egg whites in at the last possible minute before putting the batter onto a hot waffle iron. This helps keep the waffles light and fluffy. If you prepare the batter with the egg whites too soon in advance, the egg whites tend to flatten and you end up with a heavier, denser, less desirable product. Also if you can get it (and you can order it online) use real wild rice harvested from a lake not the mass produced paddy cultivated wild rice that is usually sold in grocery stores. The difference is well worth the effort in terms of taste and texture. I guarantee once you've tried "real" wild rice you will never go back to that generic paddy risen stuff!

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Reviewer:

JENNYB5149

Reviewed: May 18, 2009

Our family loves this recipe. We make it for dinner as much as we do for breakfast. I tend to change up recipes a lot, but this one is great just the way it is.

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Reviewer:

TCTHOUVY

Cooking Level: Intermediate

Reviewed: Feb. 15, 2008

These were great! You can freeze wild rice once it's cooked. I always make extra when I make a recipe that calls for it so it cuts down on prep time later. Thanks for the recipe! I'll be making these again. I'll probably double the recipe next time since it didn't make a lot.

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19 users found this review helpful