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.
br>Meanwhile, for the wild rice stuffing, place the rice in a large saucepan
Put rice into large pot of water
Cook wild rice by directions on box.
When done, add broccoli, mushroom soup and cheese.
Pour in a casserole dish and top with stuffing mix.
Melt 1/2 stick butter and pour on top of stuffing. Bake at 350\u00b0 until hot.
Combine the rice, barley, salt, broth and water
igh heat. Add box of wild rice. Cover tightly, reduce heat to
e water.
Rinse the wild rice in several changes of
let stand while making the stuffing.
Bring a big pot
nd out. Wash and drain wild rice. Cook and stir celery and
eat.
Stuff turkey with wild rice stuffing and roast according to the
small package of mixed wild mushrooms that include porcinis). To
ater to boil. Add the wild rice, cover partially and simmer over
boil water and stir in wild rice. Reduce heat. Cover, and simmer
umkins are baking prepare the rice.
In a large saucepan
boil.
Stir in wild rice and 1 teaspoon salt.
In a medium saucepan, combine wild rice and 1c water. Bring to a boil, stir once, then reduce heat, cover and simmer for 15 min or until soft. Set aside.
In a large saucepan or soup pot, heat vegetable oil. Saute onion, celery and vegetarian sausage until onion is translucent.
Add I Can't Believe It's Not Butter and stir until melted.
Stir in parsley until well blended.
Add 3 c water, bring to a boil.
Remove from heat and stir in Stuffing Mix and wild rice.
In a medium saucepan, combine wild rice with bouillon water, then fill
br>To prepare the stuffing, cook the rice according to the package
o a boil rinse the wild rice under running water in a
Cook your rice in the chicken broth until all the liquid is absorbed or follow the instructions on the wild rice container Preheat your oven yo 375 degrees F.
Saute the garlic, shallots& leek in the oil until golden.
Add celery& saute another 2 minutes.
Combine the rice with the vegetable mixture, orange zest, pecans, salt& pepper Cut your orange wedges in half and add to the rice mixture, mix lightly.
Place the stuffing in a lightly greased 2 1/2 quart casserole dish bake uncovered for 30 minutes.