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.
Prepare rice as package directs, using 1/2 cup less water. Combine cooled rice and chicken with mayonnaise.
In another bowl, combine artichokes, pimento, celery and peppers with salad dressing.
Mix all ingredients together.
Can be made a day ahead and assembled before serving.
Serves 12 to 15.
ooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow
Bring the wild rice and chicken broth to a boil in
a strainer, rinse the wild rice under cold water, drain well
Rinse wild rice well.
Bring water to
Melt margarine in saucepan.
Saute onions and celery until crisp-tender.
Stir in flour, salt, pepper and rosemary.
Add chicken broth and milk.
Stir until thickened.
Add wild rice and chicken.
Heat through.
Saute onions and celery in nonstick skillet sprayed with Pam. Combine flour with 1/2 cup of the broth in a small jar with a lid. Shake until there are no lumps.
Add to kettle and slowly add rest of broth and milk.
Stir over medium heat until thickened. Add cooked wild rice and chicken.
Heat to serving temperature. Makes 6 (1 cup) servings.
Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoon) in a 3-quart rectangular baking dish.
Stir in water, soup, water chestnuts, frozen peas and carrots.
Arrange chicken over rice.
Sprinkle chicken with paprika and pepper.
Bake, covered, in a 350\u00b0 oven about 50 minutes or until chicken and rice are tender.
Let stand 10 minutes.
Makes 6 main dish servings (150 calories per serving, 4 g total fat per serving).
Cook wild rice in chicken broth approximately 30 to 40
saute chicken until cooked through. Remove to a bowl. Add wild rice to
Cook rice according to package directions.
Melt oleo in large saucepan. Add onion and saute over low heat until tender. Stir in flour, salt and pepper. Gradually add half and half and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, pimento, parsley, almonds and cooked rice.
Pour into greased 2-quart casserole. Bake at 400\u00b0 for 30 minutes.
Cook wild rice according to directions.
Set aside.
Marinate boneless chicken breasts in milk, lemon juice and Worcestershire sauce.
Saute onions, mushrooms and celery in butter until onions are transparent.
Stir into wild rice along with cream of mushroom soup and sour cream.
Bake in a 9 x 13-inch dish at 350\u00b0 for 30 minutes.
Remove and top with marinated chicken.
Cook until chicken is done.
Place wild rice in buttered baking dish.
Combine water, soup, sour cream, wine and mushrooms.
Pour half of mixture over wild rice.
Place chicken on top and pour over remaining soup mixture. Season to taste.
Cover.
Bake at 375\u00b0 for 2 hours.
In a pot, bring the wild rice and water to a boil. Reduce
Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoons) in a 3-quart rectangular baking dish.
Stir in water, soup, water chestnuts, frozen peas and carrot.
Arrange chicken over rice.
Sprinkle chicken with paprika and pepper.
boil.
Stir in wild rice and 1 teaspoon salt.
Return
nto a saucepan and add rice, bouillon granules, margarine and peppers.
Bring
Prepare rice.
Cook onion and celery in butter until tender. Stir in soup, sour cream, wine and curry powder.
Stir in chicken and wild rice.
Turn into baking dish.
Bake, uncovered, in 350\u00b0 oven for 35 to 40 minutes.
Stir before serving.
Saute onion in butter. Add flour to make a thick roux. Slowly add broth and half and half using a whisk. Cook over medium heat, stirring constantly, until slightly thickened. Add rice, salt, chicken, vegetables and parsley. Simmer 5 to 10 minutes. If soup is too thick, thin with extra broth.