Open rice, pull out seasoning packet and set aside.
In
Mix soy sauce and sesame oil in a bowl;
Spray the inside of a slow cooker with cooking spray.
Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker.
Place chicken breasts on top of the mixture.
Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.
or 2 hours.
Cook long grain and wild rice according to package, approximately 30
our the contents of the long grain and wild rice boxes into prepared baking dish
ith 2 cups of milk and the stick of butter in
In large skillet, heat 1 tablespoon oil and brown chops.
Add water, long grain and wild rice with sauce (original recipe), reserved syrup and green onions.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, 13 minutes or until pork is done.
Stir in oranges; heat through.
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.
Brown rice-a-roni in oleo. Add vegetables and saute 5 minutes more.
Add long grain and wild rice plus broth flavor packets to rice-a-roni mixture.
Stir well. Add broth, about 6 cups. Add water to this if needed.Add all other ingredients except duck and mushroom soup. Simmer 30 minutes.
Test rice for doneness. Add additional water if needed. Mixture should be kept moist. Fold in mushroom soup and boned duck (torn in small pieces).
Don't over stir. Serves 10. Freezes well. (When heating frozen leftovers, keep covered).
Prepare instant long grain and wild rice according to package directions. Preheat
In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Stir in celery, carrots and onion. Cover and simmer for 10 minutes.
Stir in chicken soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.
Combine long grain and wild
rice
and water in a 2 1/2 quart casserole.\tAdd salt and pepper.
Arrange chicken on top of rice mixture.
Bake, covered,
1 1/4 hours at 375\u00b0 or until chicken is done.
Combine
soup
and
milk.
When casserole is done,
pour soup
mixture
over
casserole.
Return
to
oven, uncovered, and bake until soup is bubbly.\tServes 4 to 6.
Cook rice according to directions.
Make white sauce with butter, flour, milk, salt and pepper.
Drain mushrooms; save the juice.
Add mushrooms to the sauce, then add to the rice.
(If too thick, add a small amount of the juice from the mushrooms.)
Bake 20 minutes at 350\u00b0.
Bring water and margarine to a boil in a saucepan; reduce heat to low and stir in long grain and wild rice mix. Cover and simmer until rice is tender, about 25 minutes. Fluff with fork and allow rice mix to cool thoroughly.
Mix cooled rice mix with chicken, red onion, grapes, cashews, and mayonnaise. Serve immediately or chill before serving.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Prepare the instant long grain and wild rice mix according to package directions.
Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
Bake 25 minutes in the preheated oven, or until bubbly.
Place clean pheasants breast down in slow cooker. Mix 2 cans of soup and water. Pour over pheasants and cover.
Set slow cooker on high and cook for 6 to 7 hours.
Remove pheasants from soup mixture and cut meat from bones and place in soup mixture and mix together.
Prepare long grain and wild rice. Place rice serving on plate and ladle pheasant and soup mixture over rice and serve immediately.
Brown sausage with onions and peppers.
Add broth envelope in package of Uncle Ben's long grain and wild rice.
Add 2 cups of water.
(Do not drain grease from sausage before adding rice package.)
Add rice.
Cook at 350\u00b0 for 30 to 35 minutes.
Place rice in bottom of a large shallow baking dish.
Pour chicken over rice.
Season with salt and pepper.
Dot with butter. Add mushrooms. Sprinkle onion soup mix over all.
Dilute mushroom soup with a little water and spoon over each breast.
Sprinkle with paprika.
Bake, uncovered, for 1 hour in 350\u00b0 oven.
Then cook, covered, for 1/2 hour longer.
Prepare long grain and wild rice according to package directions.
Refrigerate.
Prepare salad dressing according to package directions.
Add soy sauce and sugar to prepared Italian dressing; shake to mix thoroughly.
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.