Rice -- Prepare the wild rice accordingly to directions and set to the side.
Open rice, pull out seasoning packet and set aside.
In
d sherry, onion, celery, salt, and curry powder. Bring liquid to
Mix soy sauce and sesame oil in a bowl;
Mix chicken stock, barley, brown and wild rice, fennel seed, and 1/2 teaspoon salt
Combine onion soup mix and sour cream and let stand for 2 hours
Spray the inside of a slow cooker with cooking spray.
Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker.
Place chicken breasts on top of the mixture.
Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.
mall package of mixed wild mushrooms that include porcinis).
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.
In large skillet, heat 1 tablespoon oil and brown chops.
Add water, long grain and wild rice with sauce (original recipe), reserved syrup and green onions.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, 13 minutes or until pork is done.
Stir in oranges; heat through.
Melt 1/4 cup butter in heavy large pot over medium heat.
Add onions, garlic, and oregano.
Cover; cook until onions are soft, stirring often, abaout 8 minutes.
Mix in wild rice.
Add 7 cups of water, bring to a boil, stirring often.
Reduce heat to medium-low.
Cover; simmer 30 minutes.
Mix in white rice.
Cover and cook until rice is tender, about 18 minutes.
Uncover and cook until water cooks away, about 4 minutes.
Add green onions, basil and 1/4 cup butter.
Season with salt and pepper.
Mix in tomatoes.
ith 2 cups of milk and the stick of butter in
Heat oven to 350 degrees.
Spray 11X7 inch baking dish with cooking spray.
In baking dish, mix white and wild rice; spread evenly over bottom.
In a large bowl, mix turkey, cheese, milk, eggs, bell peppers and black pepper.
Spoon over rice.
Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned.
Sprnkle with parsley.
Stir together wild rice, garlic, broth, water and lemon juice in saucepan.
Bring to boil, cover, reduce heat to low and simmer 30 minutes.
Add white rice and garlic, return to boil, cover and simmer an additional 20 minutes.
Remove pan from heat and stir in pecans, cranberries and parsley.
Cover and let stand 5 minutes until cranberries are plump and flavors are blended. Garnish with green onions.
Cook and stir almonds, wild rice, mushrooms and green onions in margarine until almonds are golden brown (10 to 15 minutes). Pour wild rice mixture into ungreased 1 1/2-quart casserole.
Stir in instant bouillon and water.
Cover and cook in 350\u00b0 oven 30 minutes.
Stir in regular rice.
Cover and cook until liquid is absorbed, about 30 minutes longer.
rrots, celery and coarsely chopped onion and cook over moderate
core an X in chestnuts and roast for 10 to 15
Cook the rice according to package directions.
Mix soups, wine and wild rice; marinate for a few hours in large casserole.
Add chicken breasts; cook for 1 hour at 325\u00b0 to 350\u00b0.
Remove cover and stir.
Replace cover and cook in oven for 1 more hour.
Cook rice according to package directions. Cool. In a large bowl, combine yogurt, mayo, green onions, olive oil, lemon peel, salt, lemon juice and pepper. Stir in rice, chicken and walnuts. Refrigerate until serving. Makes 6 servings.