Open rice, pull out seasoning packet and
Cook rice:.
Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
Remove from heat, let stand in covered pot for 10 minutes.
Fluff with fork, and salt to taste.
To make Brazilian:.
In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
Serve and enjoy!
Prepare wild rice mix according to package directions.
Saute onion, green pepper, and garlic in butter in a large skillet until tender. Add mushrooms, jalapenos, hot pepper sauce and salt and pepper and saute for 2-3 minutes, remove from heat. Add cream and rice; cool slightly. Add shrimp, mixing well, and pour into a buttered 11\" x 7\" baking dish; top with almonds.
Bake, uncovered, at 350 degrees for 30 minutes.
prinkle the long grain and wild rice over the top of the
br>Cook long grain and wild rice according to package, approximately 30
Saute onions in butter.
Blend in flour.
Add broth.
Cook and stir until it thickens.
Stir in wild rice; blend in half and half and mushrooms and soup (cooked chicken may be added).
o the sauce.
Add wild rice mix with package of seasonings
Under cold running water, triple-rinse the uncooked wild rice blend.
In medium saucepan over high heat, bring wild rice, chicken broth, 2/3 cup water and 3/4 teaspoon salt, if desired, to a boil.
Reduce heat to low; cover and simmer 35 minutes.
Stir in diced red pepper, grated zucchini and raisins.
Cover and cook 10 minutes more or until rice is tender.
Makes 6 servings.
1-3/4 cups broth, wild rice, wine and basil. Season with
he fillets. Serve.
Spinach Wild Rice. (I usually use 90 sec
Empty wild rice into bottom of casserole pan and sprinkle the enclosed package of seasoning over it.
Add water and cut-up vegetables.
Rub butter on the skin side of chicken and lay skin side up on top of rice mixture.
Dot with remaining butter.
Cover with foil and bake at 375 degrees for 1 hour.
Remove foil and bake for 30 minutes longer to brown chicken.
In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Stir in celery, carrots and onion. Cover and simmer for 10 minutes.
Stir in chicken soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.
Place all ingredients except spinach in slow cooker, pour water over all just to cover,.
cook on low for 6 hours or until wild rice and vegetables are tender.
Remove ham bone and take any meat left on it and place back in soup.
Stir in spinach and drizzle sherry during last 15 minutes of cooking.
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.
small package of mixed wild mushrooms that include porcinis). To
eanwhile, for the wild rice stuffing, place the rice in a large saucepan
Combine wild rice, brown rice, and beef broth in a
Put rice into large pot of water
irections. About 2 minutes BEFORE rice is finished, add craisins and
Cook the rice according to the packet instructions and drain.
To make the vinaigrette, combine the orange juice, olive oil, and vinegar in a screw-top jar and shake well. Season to taste with salt and pepper.
In a large serving bowl, combine the rice, the dressing, and remaining ingredients and season to taste with salt and pepper.