Combine wild rice and 4 cups of chicken
Sautee Onions and celery together until softened.
Add Sausage until browned together and drain.
In Dutch oven combine wild rice and 3 Celsius water, bring to a boil until rice is almost tender.
Add sausage mixture, and the rest of the ingredients to your Dutch oven and heat through until rice is cooked completely.
Serve with garlic toast or a grilled cheese and a BIG glass of milk.
nd salt to boil. Add rice. Reduce heat; cover and simmer
uart Dutch oven, combine uncooked wild rice, 2 cans of the broth
Cook wild rice in separate saucepan until done.
Saute onion in butter.
Add water, milk and canned soup.
Heat to medium; add cheese in chunks.
When creamy and well mixed, add wild rice. Garnish with crumbled bacon.
Cook wild rice in 1 1/2 cups water for 50 to 60 minutes. Saute onion in butter until tender; add water, milk and soup. Bring this mixture to a simmer while adding chunks of Velveeta. When creamy, add wild rice and serve.
Combine rice and boiling water in large saucepan (mixture of wild and brown rice can be used).
Simmer, covered, for 50 to 60 minutes.
Drain off excess liquid; set aside.
Fry bacon until crisp; remove bacon and saute onion, celery and carrots in small amount of bacon fat.
Combine broth, soup, milk, mushrooms, salt, pepper, reserved bacon, sauteed vegetables and wild rice.
Simmer, covered, for 1 hour.
Yields 8 servings.
Bring the wild rice and water to a boil
ver medium heat.
Add wild rice and simmer until all liquid
Wash wild rice.
Boil rice for 15 minutes and drain; set aside.
Fry bacon until crisp.
Remove bacon and discard all but 3 tablespoons bacon drippings.
Saute celery, onion and green pepper in drippings, until onion is transparent.
Put in a large kettle and add rice, broth, mushrooms, soup and diced bacon.
Cook on low heat for 1 hour or more.
Do not add salt.
STOVETOP DIRECTIONS.
In large stockpot, brown bacon and onion. Drain bacon grease if desired.
Add all 4 cans of soup, along with all milk.
Stir until ingredients are well-combined and bring to a simmer.
Add Velveeta cheese to simmering mixture; stir until combined & melted.
Add cooked Uncle Bens Wild Rice; stir until combined.
Add salt & pepper to taste, as well as any water, to give desired texture.
Serve hot with crusty bread.
In heavy soup kettle, brown the beef with salt and Italian seasoning, crumbling meat as it cooks.
Add wild rice and 1/2 cup of water, Tabasco, bouillon granules, pepper, celery and onion. Simmer, covered, about 30 minutes.
Stir in the canned soup and remaining water.
Cover and simmer another 30 minutes.
Serves 4 to 5.
Thoroughly rinse wild rice. In a saucepan bring to a boil wild rice, 1/2
Discard the bones. Add the soup base and stir to dissolve
In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Fry bacon and set aside.
Cook rice according to package directions, drain water.
Add half & half, potato soup and cheese to the cooked wild rice.
Crumble bacon & add to mixture.
Heat on low until cheese has melted.
This freezes very well.
Saute onions in butter.
Blend in flour.
Add broth.
Cook and stir until it thickens.
Stir in wild rice; blend in half and half and mushrooms and soup (cooked chicken may be added).
Boil chicken, onion, celery and carrots until cooked.
Cook wild rice.
After all is cooked, add bacon, Cheddar cheese, water chestnuts, chicken broth, cream of chicken soup and half and half. Heat and serve.
Freezes well.
In a heavy, at least 4-quart soup kettle, brown the beef with the salt and Italian seasoning, crumbling the meat as it cooks. Add the wild rice, water, Tabasco sauce, bouillon granules, pepper, celery and onion; simmer about 60 minutes, until rice splits.
Stir in the soup and soup cans of water.
Cover and simmer another 30 minutes.
Adjust seasonings, if desired.
If soup is too thick, add more water.
May substitute ground turkey.
Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes.
Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.