Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.
Bring the wild rice and water to a boil
In large kettle, saute onion, celery and carrots in butter until onion is transparent.
Reduce heat.
Blend in flour and cool until bubbly.
Gradually add broth, stirring constantly.
Bring to a boil; boil for 1 minute.
Reduce heat; add wild rice, cream, turkey, parsley, salt and pepper.
Simmer for 20 minutes.
Yields 10 to 12 servings (about 3 quarts).
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.
roth, water, green onions and wild rice. Bring to a boil, then
In dutch oven, saute onion, celery and carrots in butter until onion is transparent.
Reduce heat.
Blend in flour and cook until bubbly.
Gradually add chicken broth, stirring constantly.
Bring to a boil; boil for 1 minute.
Reduce heat.
Add wild rice, cream, turkey, parsley, salt & pepper.
Simmer for 20 minutes.
eat to low; simmer, covered, for about 20 mins or until
roth and water.
Add wild rice and onions; simmer 35 to
Combine wild rice and 4 cups of chicken
Melt butter over med-high heat.
Add leeks, carrots & celery and cook until leeks are softened.
Stir in bay leaf, thyme, rice & chicken stock.
Cover & bring to boil.
Reduce heat to medium low & simmer 30 minutes.
Stir in lentils & turkey.
Cook until rice is tender (about 25 minutes longer).
Remove bay leaf & thyme sprig.
Stir in parsley & pepper just before serving.
For the stock - In a large
oil. Add rice. Reduce heat; cover and simmer for 45-60 minutes
Preheat oven to 350 degrees F (175 degrees C).
Mix cream of mushroom soup, water, turkey, wild rice, milk, and onion together in a 2-quart casserole dish. Cover dish with aluminum foil.
Bake in the preheated oven for 50 minutes. Remove foil and cook until rice is tender and liquid is absorbed, 10 to 15 minutes more.
Crumble ground turkey into 6-quart pot or Dutch oven; stir in onions and carrots.
Cook over medium-high heat for 3 to 5 minutes or until turkey is lightly browned.
Stir in chicken broth, rice, poultry seasoning, thyme and pepper.
Bring to a boil; reduce heat.
Cover and simmer 45 to 55 minutes or until rice is tender. Place flour in small bowl; gradually add milk, blending until smooth.
Stir flour mixture into soup.
Cook and stir over medium heat until soup bubbles and thickens slightly.
Stir in pimento.
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.
Rinse rice and drain.
In medium saucepan, combine rice, oil and water; bring to a boil.
Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a large kettle, cook onion, celery and carrot in butter until vegetables are almost tender.
Blend in flour; cook and stir 2 minutes.
Add broth and undrained rice. Bring to a boil; cook and stir until slightly thickened.
Stir in remaining ingredients.
Reduce heat and simmer, uncovered, for 20 minutes.
Crumble ground turkey into 6-quart saucepan or Dutch oven. Stir in onion and carrots.
Cook over medium heat for 3 to 5 minutes.
Stir in chicken broth, rice, poultry seasoning, pepper and thyme.
Bring to boil and reduce heat.
Cover and simmer 45 to 55 minutes or until tender.
Place flour in a small bowl. Gradually add milk, blending until smooth.
Cook and stir over medium heat until soup bubbles and thickens slightly.
In a large skillet, heat oil; add onion and cook until tender.
In your crock pot, combine the onion, celery, carrots, turkey, rice, tarragon and pepper; mix well.
Add broth.
Cover and cook on low for 6-8 hours.
30 minutes prior to serving, in a small bowl, blend the flour and milk until smooth; add to crock pot and mix well.
Add the peas and sherry, mixing well and cook about 20 more minutes or until the sauce has thickened.
Upon serving, add toasted almonds and/or parsley, if desired.
Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
Stir in broth scraping pan to loosen browned bits.
Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
Combine flour and milk in a small bowl stirring with a whisk.
Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
Stir in sherry and salt.