Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
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.
Combine wild rice, chicken broth, white wine and 2 tablespoons butter.
Cook, covered, over low heat for 45 minutes.
In large skillet, melt 6 tablespoons butter and add pecans.
Saute until brown (3 to 4 minutes).
Add ham, apples and cinnamon.
Continue to saute until apples are almost cooked (about 5 minutes).
Add liqueur, salt and pepper and cook 3 more minutes.
Set aside.
Add pecan rice to wild rice mixture and cook 20 minutes more.
Add ham, pecan, apple mixture to rice and blend.
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.
Prepare instant long grain and wild rice according to package directions. Preheat
Cook cornbread and set aside. Cook rice mix according to directions on package and set aside. Cook onion and celery in butter until tender. Mix together cornbread, cooked rice, dressing mix, cooked onions and celery. Season with poultry seasoning. Moisten with chicken broth. Bake at 350\u00b0 for 30 to 45 minutes or until brown around edges.
Toss ingredients.
Serve with Wild Rice Dressing.
Rinse wild rice. Cook 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.
alted water, cover and cook wild rice for 10 minutes.
Add
5-quart pot. Add wild rice and simmer, partially covered, until
small package of mixed wild mushrooms that include porcinis). To
In a strainer, rinse the wild rice under cold water, drain well.<
Cook wild rice until it is fluffy and drain.
Cook turkey or chicken and cube (boil until cooked).
Mix into a bowl: cooked wild rice, cooked meat, chopped green onions, water chestnuts, and sliced grapes.
Mix together dressing ingredients: Miracle Whip, milk, lemon juice, tarragon, salt and pepper.
Combine dressing and wild rice mixture and refrigerate until ready to use.
Just before serving, sprinkle with salted cashews.
Bring the wild rice and water to a boil
Make the salad: Place basmati rice, wild rice and water in a pressure
bout 30 minutes and the wild rice for about 40 minutes (double
Combine wild rice, brown rice, and beef broth in a
Consult the packaging on your wild rice for actual cooking directions, following
Rinse wild rice well.
Bring water to