Brown cut up pheasant in hot oil.
Mix wild rice in bottom of roaster pan according to package directions.
Dot with butter. Add mushrooms.
Lay pheasant on top of rice after browning.
Cover and bake at 350\u00b0 for about 1 1/2 hours.
Cut pheasant into quarters.
Dredge pieces in flour.
Melt butter in oven-safe skillet over medium-high heat.
Add pheasant, and cook until browned on both sides, turning once.
Add onion and next 7 ingredients.
Put oven-safe skillet in oven.
Bake, covered, at 350\u00b0F for 1 1/2 hours or until tender.
Remove pheasant from skillet, and keep warm.
Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
Serve with pheasant and rice.
While cooking rice, brown bacon pieces in a dutch oven or large pot.
Take out bacon pieces once browned and save for later.
Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.
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.
Cook onion in butter until tender; add wild rice, water and salt.
Cover and cook until rice is tender, 35 to 40 minutes.
Add mushrooms and sage.
Season cavity of pheasants with a little salt; stuff with rice mixture and tie legs to tails.
Place bacon over breast.
Roast in 350\u00b0 oven for 1 to 2 1/2 hours, depending on size of bird.
small package of mixed wild mushrooms that include porcinis). To
Cook mushrooms and onion in 1/4 cup butter in skillet until mushrooms are lightly browned.
Combine mushrooms, wild rice and melted butter; toss gently until mushrooms and butter are evenly distributed throughout rice.
Serves 8.
Serve with roast pheasant.
Combine wild rice, brown rice, and beef broth in a
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.
eanwhile, for the wild rice stuffing, place the rice in a large saucepan
Combine the rice, barley, salt, broth and water
ver steaks.
Method for Wild Rice with Asparagus Tips.
Asparagus
Put rice into large pot of water
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.
Soak wild rice for 2 hours.
Brown meat, onion and celery. Saute mushrooms.
Add sherry; mix all ingredients in bowl.
Bake 2 hours at 350\u00b0 (1 1/2 hours in 2 small dishes).
Half recipe makes two (1-quart) dishes.
prinkle the long grain and wild rice over the top of the
heir juices; then add the wild rice and saute another 5 minutes
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.
o a boil and cook wild rice for 30-45 minutes or