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.
middle and heat oven
Combine wild rice, brown rice, and beef broth in a 3-
mbine chicken broth and rice in small saucepan.
Cover and simmer over medium
Begin cooking wild rice while preparing vegetables and other ingredients.
Meanwhile, in a big sauce pan, melt butter.
Add onion, celery and carrot. Cook for 3 minutes on medium-high heat.
Slightly reduce heat (low-med) and add mushrooms. Cook for 3 minutes.
Add flour, salt and pepper and cook for about 3 minutes or until mixture turns golden.
Add broth and 1/2 & 1/2 (or cream). Cook for 10 minutes.
Add cooked rice and chervil or tarragon and heat through.
Enjoy.
Rice: Wash wild rice thoroughly and discard rinse water
Cook rice mix according to package directions.
Meanwhile, stir soup until smooth. Slowly add evaporated milk.
Add rice, mushrooms and milk.
Heat, stirring frequently, until hot.
Do not boil.
To make wild rice (1 cup):
Simmer 1/4 cup wild rice in 1 cup water in a small covered saucepan for 40 minutes or until rice bursts open and is tender.
Cool before using.
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.
Cook mushrooms, celery and onion in butter over high heat until tender, stirring occasionally.
Sprinkle flour over vegetables and stir to combine.
Add broth.
Cook and stir until mixture thickens and bubbles.
Reduce heat.
Stir in light cream, cooked wild rice, marjoram and salt/pepper.
Cover and cook over low heat until heated through—about 5 minutes.
Garnish with fresh herbs.
aucepan, combine chicken broth and uncooked wild rice.
Bring to a boil
Bring rice and 1 1/2 cups water
Cook the rice and drain.
Brown sausage, add butter, mushrooms, onions, celery, bell pepper and parsley.
Cook over low heat for 5 minutes.
Stir the rice into the sausage mixture. Season to taste with salt and pepper.
Excellent with charbroiled steaks and a crisp green salad.
id, boil water, add barley, wild rice and salt. Return to boil, reduce
boil.
Stir in wild rice and 1 teaspoon salt.
Return
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
Cook the wild rice in a large pot of
In a pot, bring the wild rice and water to a boil. Reduce
Bring water, wild rice, and salt to a boil in