Bring the wild rice and chicken broth to a
(Properly cooked wild rice should be split and soft.).<
stirring frequently.
Stir in wild rice, carrot, almonds, and red pepper
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.
Prepare instant long grain and wild rice according to package directions. Preheat
Add wild rice to 2 cups water in a saucepan. Simmer for 45 minutes.
Saute' onion, celery, and mushrooms in butter in a large pan about 3 minutes or just until vegetables soften. Stir in flour, cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add hot chicken broth, stirring until all veg-flour mixture is well blended. Stir in drained, cooked rice and chicken. Season with salt, pepper, and thyme.
Heat thoroughly. Stir in half and half. Add sherry and heat gently but do not boil.
In medium-size skillet, over medium heat, saute bacon until almost crisp.
Add onion, celery and mushrooms; continue cooking until vegetables are tender.
In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
Season to taste with salt and pepper if desired.
Spoon dressing into lightly greased 2-quart casserole dish.
Bake, covered, at 325 degrees F 35-40 minutes.
Steam the wild rice or boil it covered by 2 inches of water; it is ready when tender but pleasantly chewy, with many burst kernels, after about 45 minutes; drain rice.
Combine the oats with the dried cherries, salt, and 3 cups water in a saucepan; cook over medium heat for about 5 minutes, until soft and thick.
Stir in the wild rice and milk.
Serve steaming hot in large bowls, topped lightly with sugar or syrup.
Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
Cook on Low until wild rice has softened and split, at least 40 more minutes.
small package of mixed wild mushrooms that include porcinis). To
In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
Cover and simmer 45 minutes or until rice is tender.
Stir in butter and half-and-half.
Slowly add flour, stirring constantly to prevent lumps from forming.
Stir in chicken and sherry and heat through.
Saute rice in oil just to lightly
Wash rice well and drain.
Cook rice in chicken broth and water for approximately 45 minutes.
While rice is cooking, saute vegetables in margarine until transparent.
Add flour and stir until thickened.
Add rice and chicken stock to vegetables, stirring constantly.
Add seasonings, ham, almonds and cream or milk.
Heat.
Cook rice according to package directions.
Spread in bottom of greased 9 x 13-inch pan.
Cook and drain broccoli.
Layer on rice.
Then sprinkle ham and cover with cheese.
Combine soup, mayonnaise and mustard.
Spread over casserole and top with Parmesan cheese.
Bake at 350\u00b0 for 45 minutes or until golden in color.
Fry bacon until crisp; remove with a slotted spoon to drain on paper towels and reserve 2 Tbs of drippings in pan.
Saute onion in bacon drippings until soft, then stir in flour.
Slowly add water and broth, stirring to combine.
Bring to a boil and cook until thickened (about 3-5 min) then add rice.
Cover and reduce heat to low, simmer for 5 minutes.
Add half and half (or evaporated milk), cheese, sherry and reserved bacon.
Cook until cheese is melted while stirring constantly.
Divide into bowls and garnish with parsley.
I a bowl, combine rice, eggs, cheese, Miacle Whip olives.
Mix well.
Chill for atleast 2 hours.
Just before serving, add pecans.
Toss.
eanwhile, for the wild rice stuffing, place the rice in a large saucepan
Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
Cover and chill at least 3 hours. Just before serving, stir in nuts.
Rinse wild rice. Cook in a large saucepan
Place in water in a large pot to boil. Add wild rice, brown rice, 1/2 tsp salt, and let return to boil. Reduce heat to low, cover, and cook 45 minute Drain leftover water. Transfer rice to a shallow bowl and set aside to cool.
Add grapes, smoked turkey, and parsley. Stir well.
Place vinegar, oil, and remaining salt in a small bowl. and whisk. Pour over rice mixture. Before serving, add avocado and almonds.