Combine wild rice and 4 cups of chicken
oil. Add rice. Reduce heat; cover and simmer for 45-60 minutes
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.
uart Dutch oven, combine uncooked wild rice, 2 cans of the broth
For the stock - In a large
Wash wild rice.
Boil rice for 15 minutes and drain; set aside.
Fry bacon until crisp.
Remove bacon and discard all but 3 tablespoons bacon drippings.
Saute celery, onion and green pepper in drippings, until onion is transparent.
Put in a large kettle and add rice, broth, mushrooms, soup and diced bacon.
Cook on low heat for 1 hour or more.
Do not add salt.
Combine rice and boiling water in large saucepan (mixture of wild and brown rice can be used).
Simmer, covered, for 50 to 60 minutes.
Drain off excess liquid; set aside.
Fry bacon until crisp; remove bacon and saute onion, celery and carrots in small amount of bacon fat.
Combine broth, soup, milk, mushrooms, salt, pepper, reserved bacon, sauteed vegetables and wild rice.
Simmer, covered, for 1 hour.
Yields 8 servings.
Cook wild rice in 1 1/2 cups water for 50 to 60 minutes. Saute onion in butter until tender; add water, milk and soup. Bring this mixture to a simmer while adding chunks of Velveeta. When creamy, add wild rice and serve.
Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes.
Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.
mmediately over steaks.
Method for Wild Rice with Asparagus Tips.
Asparagus
Open rice, pull out seasoning packet and
Thoroughly rinse wild rice. In a saucepan bring to a boil wild rice, 1/2
Melt the butter in a soup pot.
Saute the onion until it is softened.
Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
Add half-and-half and sherry, heat until just heated through.
Garnish with chopped fresh parsley or chives.
eat in a 3-quart soup pot. When hot, add the
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.
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.
Cook the wild rice according to package directions, but
In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
Reduce heat and simmer for about 20 minutes or until rice is tender.
ext add crubled bacon and wild rice (I like to use 2
Cook wild rice in separate saucepan until done.
Saute onion in butter.
Add water, milk and canned soup.
Heat to medium; add cheese in chunks.
When creamy and well mixed, add wild rice. Garnish with crumbled bacon.