Open rice, pull out seasoning packet and
nd seasoning packet from the rice blend to the skillet and cook
Under cold running water, triple-rinse the uncooked wild rice blend.
In medium saucepan over high heat, bring wild rice, chicken broth, 2/3 cup water and 3/4 teaspoon salt, if desired, to a boil.
Reduce heat to low; cover and simmer 35 minutes.
Stir in diced red pepper, grated zucchini and raisins.
Cover and cook 10 minutes more or until rice is tender.
Makes 6 servings.
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
n both sides Add water, rice and contents of seasoning packet
0 seconds.
Stir to blend.
If not blending well
Brown chicken in the oil in a large pot.Add garlic and onions.Sprinkle on all seasonings and brown sugar.
Stir well, cover and let simmer on medium for 5 minutes.
Add tomatoes,paste, and peanut butter.
Simmer on low for 40 minutes. Add wine during last 10 minutes of cooking.
Serve on rice (I use wild brown rice blend but jasmine is great too!)
Serve WITH skillet corn bread
Cook the rice in a large pan of
Prepare rice as directed on box. Saute onion in butter or oil Fry bacon until crisp and crumble Put all ingredients in the crockpot on low setting and heat through. Stir occasionally. This recipe makes about 3 quarts of soup.
Rice -- Cook the rice according to directions. I like
he long grain and wild rice over the top of the
Cook rice mix.
Cook onion and celery in butter until tender.
Stir in soup, sour cream, and wine.
Stir in chicken and cooked rice.
Turn into casserole or baking dish.
Bake uncovered in 350 degree oven for 35-40 minutes.
Leftover idea ** Make chicken soup with leftover chicken. Save chicken stock from above recipe. Add 1/3 cup onion, 1 can corn, 1 1/2 cups noodles. Simmer 10 minutes. Add leftover chicken 1-2 cups, heat thoroughly. Season with parsley, salt and pepper.
Thaw and drain broccoli.
Saute onions, celery, and butter.
Blend broccoli, rice, cream of chicken soup, milk, water chestnuts and 4 oz cheese whiz. Add the onions, celery, and butter mixture.
Put remaining 4 oz of cheese whiz on the top.
Bake at 350 degrees for 40 minutes.
ater and broth; stir in rice mix and seasoning packet; ground
for the wild rice stuffing, place the rice in a large saucepan
50 degrees F.
Cook rice according to package directions, adding
combine 1 tbsp olive oil, rice and canned, diced tomatoes, canned
Cook rice as directed on package, but only 15 minutes.
Break broccoli apart and spread on tops of rice.
Cook until rice and broccoli are tender and liquid is absorbed.
Remove from heat and add soup, salt and chicken.
Bake in a 350 degree oven in a 2 quart casserole for 20 minutes , then sprinkle Mozzarella cheese over the top and bake another 10 minutes or until cheese is melted.
irections. About 2 minutes BEFORE rice is finished, add craisins and
Cook rice:.
Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
Remove from heat, let stand in covered pot for 10 minutes.
Fluff with fork, and salt to taste.
To make Brazilian:.
In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
Serve and enjoy!