Place wild rice and chicken stock in heavy saucepan.
Bring to a boil.
Reduce heat and cover tightly.
Cook over low heat for about 35 minutes or until rice is tender and liquid is absorbed. Meanwhile, cook onion and celery in butter until soft.
Add mushrooms, thyme and sage.
Cook and stir for 3 or 4 minutes.
Add mushroom mixture and parsley to cooked rice; toss lightly.
Add salt and pepper to taste.
Crumble and cook the sausage, drain and set aside.
Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
Bake, covered, in an oiled casserole at 350\u00b0 for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.
boil.
Stir in wild rice and 1 teaspoon salt.
Return
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.
ver medium heat. Add wild rice; saute until rice browns slightly, 3 to
Cook the wild rice in a large pot of
Bring rice and 1 1/2 cups water
Bring 6 1/2 cups stock and bay leaf to boil in large saucepan. Add wild rice.
Reduce heat, cover and simmer for 30 minutes. Add long grain rice; cover and cook until both rices are tender and stock is absorbed, about 20 minutes more.
Transfer to large bowl.
an.
Wash quail and rub the inside cavities
id, boil water, add barley, wild rice and salt. Return to boil, reduce
Steam the wild rice or boil it covered by 2 inches of water; it is ready when tender but pleasantly chewy, with many burst kernels, after about 45 minutes; drain rice.
Combine the oats with the dried cherries, salt, and 3 cups water in a saucepan; cook over medium heat for about 5 minutes, until soft and thick.
Stir in the wild rice and milk.
Serve steaming hot in large bowls, topped lightly with sugar or syrup.
Bring 3 cups water, wild rice and 1/2 tsp salt to
In a pot, bring the wild rice and water to a boil. Reduce
Bring water, wild rice, and salt to a boil in
alf, scoop out the seeds, and put the squash halves, cut
nto a saucepan and add rice, bouillon granules, margarine and peppers.
Bring
Prepare the wild rice.
Meanwhile, combine the soup with the dairy sour cream, stirring to blend well.
Melt the butter in a skillet and saute the celery, onion and mushrooms just until vegetables are slightly limp.
Stir in salt, pepper, cream-soup mixture, wild rice and turkey.
Spoon into a shallow 3-quart casserole.
Bake, covered, for 45 minutes at 350\u00b0, then uncover and bake another 15 minutes.
Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork.
Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
Add garlic; cook 1 minute.
Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.
Combine 3 cups water, wild rice and salt in medium saucepan. Bring to a boil. Reduce heat and simmer until wild rice is tender (about 40 minutes). Drain well.
Cool to room temperature. Can be prepared ahead a day or two.
Store, covered and refrigerated.
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.