Pour 4 cups boiling water over wild rice and let stand for 15 minutes.
Drain and add mushroom soup, cream of chicken soup and drained mushrooms.
Dissolve bouillon cubes in 1 cup boiling water with 1 crumbled bay leaf.
Season with celery salt, garlic salt, pepper, onion salt and paprika.
Rice -- Prepare the wild rice accordingly to directions and set
inute. Drain.
Combine chicken, rice and contents of seasoning packet
ring reserved chicken broth and wild rice to a boil in a
In a large, heavy pot, brown sausage.
Drain grease in a colander.
In the same pot, saute celery, onion, bell pepper and garlic in small amount of chicken broth.
Add remaining chicken broth and the drained sausage.
To this, add mushroom soup, celery soup, drained water chestnuts and mushrooms; stir well.
Add rice, enclosed herb packet and almonds.
Pour into a 16 x 9-inch baking dish.
Cover with foil.
Bake at 350\u00b0 for 1 1/2 hours.
(Properly cooked wild rice should be split and soft.).<
Melt margarine in pan.
Add flour; mix well.
Add mushroom soup and mushrooms; set aside, but keep warm.
Take 2 1/2 cups of broth from cooking chicken and use to cook rice by directions on box.
In a casserole dish, layer mushroom mixture, chicken and wild rice.
Alternate until all is used.
Put slices of cheese on top.
Put in oven long enough for cheese to melt.
Cook and stir wild rice, celery and onion in butter until onion is tender.
Pour into ungreased casserole.
Heat broth to boiling.
Pour over rice and add mushrooms and salt to taste. Cover and bake in 350\u00b0 oven for 45 to 60 minutes.
Boil wild rice, water and salt, then drain.
Brown ground meat. Saute mushrooms, celery and onion in butter.
Combine in bowl the soy sauce, sour cream, flour, salt and pepper.
Mix together with rice, meat and mushroom mixtures.
Add toasted almonds.
Bake in uncovered 3-quart casserole for about 1 hour at 375\u00b0.
Add water if necessary.
Stir casserole occasionally.
Can add water chestnuts, if desired.
Serves 12 to 16.
Cook wild rice according to directions on box.
Cook sausage, onion, green pepper and celery until done.
Drain off excess drippings.
Stir rice into sausage mixture. Add soups, mushrooms, pimento and cheese.
Place in casserole dish, 12 x 8-inch. Bake in a 350\u00b0 oven for 30 to 45 minutes.
Yields 8 servings.
Rinse wild rice and drain.
Mix rice, onion, water chestnuts and mushrooms in a 2-quart casserole.
Add broth and butter. Cover and bake at 325\u00b0 for approximately 1 1/2 hours.
Rinse the wild rice, drain, and set aside.
Cook wild rice according to package directions; set aside. Melt butter in heavy saucepan; saute onion and celery in butter until tender.
Stir in flour; cook over low heat for 1 minute, stirring constantly.
Add mushrooms, broth and half and half. Cook over medium heat, stirring constantly, until thickened.
Stir in rice, chicken, pimiento, parsley and seasoning.
Pour mixture into greased 2-quart casserole; top with almonds and bake at 350\u00b0 for 25 to 30 minutes or until bubbly and brown.
Yield:
About 6 servings.
Cook wild rice according to package directions.
(Bread and Circus sells bulk wild rice, Roach Bros. carries 6 ounce packages in the specialty food section rather than with other rices.)
I cook the rice in a 6-quart pot.
Mix flour and milk; add hot chicken broth, thyme, oregano
or marjoram, Accent and pepper.
Brown pork sausage, mashing as it fries.
Remove from fat.
Saute in fat the onions and mushrooms. Drain 2 cups wild rice.
Combine all and bake for 25 to 30 minutes at 350\u00b0.
Add salt to taste.
In a 2-quart range-top casserole, stir together water, butter, chicken, water chestnuts and wild rice mix (original). Bring to a boil and simmer for 1 hour over low-medium heat. Cover with cheese slices and broil just until melted. Top with onion slices (optional).
Cook wild rice in 4 cups of water for about 45 minutes; drain. Saute onion and celery in 2 tablespoons butter.
Mix all soups together.
Blend all ingredients.
Season to taste (lemon pepper, parsley flakes, garlic powder, salt and pepper are what I use). Put in buttered casserole dish.
Top with crushed potato chips or cornflakes.
Bake 1 hour at 350\u00b0.
Brown sausage in skillet, reserving drippings. Saute onion, green pepper and celery in drippings. Combine sausage, sauted vegetables, long grain and wild rice mix (including seasoning packet), soups, cheese and mushrooms. Spoon into a shallow 2-quart casserole dish. Cover and bake at 325\u00b0 for 1 hour or until done.
Cook wild rice mix using package directions. Add remaining ingredients, mixing well.
Pour into buttered 3-quart casserole. Bake at 350\u00b0 for 30 minutes.
Makes 6 servings.
Cook wild rice and pecan rice (separately) according to package directions;