Cook rice according to directions.
Saute onions and mushrooms in butter in skillet.
Add chicken and cook until done over medium heat.
Stir in flour, salt and pepper.
Gradually add half and half and broth; cook, stirring constantly, until thickens.
Add pimento, parsley, a few almonds and cooked rice.
Pour in greased casserole dish.
Sprinkle with almonds.
Bake at 400\u00b0 for 25 to 30 minutes.
Cook Uncle Ben's as directed on box.
In separate pan, saute margarine.
Blend in flour, salt and pepper.
Gradually stir in half and half and chicken broth.
Cook until thickened.
Bring stock and wild rice to boil, simmer until rice is tender, about 50 min.
Transfer to bowl, cover and chill.
Combine chicken, celery, apple, onion and tarragon with wild rice.
Make vinegarette out of oil, vinegar, dijon, salt and pepper.
Toss greens and rice mixture in dressing seperately.
Lay down a bed of greens, top with wild rice mixture, sprinkle with almonds.
Garnish with tomato rose.
Wash wild rice by placing in wire strainer.<
Prepare your wild rice mix fresh and set aside (
Cook rice according to package directions. Drain and cool to room temperature. Add rest of ingredients in a large bowl and mix well. Cover and chill a couple hours before serving (overnight is fine).
Tips: I have been using the Uncle Ben's 90 second microwave pouch for the rice part. I use the long grain and wild rice mix.
I also think it tastes better with canned chicken.
Combine wild rice, chicken broth, white wine and 2 tablespoons butter.
Cook, covered, over low heat for 45 minutes.
In large skillet, melt 6 tablespoons butter and add pecans.
Saute until brown (3 to 4 minutes).
Add ham, apples and cinnamon.
Continue to saute until apples are almost cooked (about 5 minutes).
Add liqueur, salt and pepper and cook 3 more minutes.
Set aside.
Add pecan rice to wild rice mixture and cook 20 minutes more.
Add ham, pecan, apple mixture to rice and blend.
tick cooking spray.
Prepare rice according to package directions.
Cook chicken in apple juice until tender.
Dice chicken and chill.
Gently toss together chicken, wild rice, grapes, apples, celery and 1/2 of the almonds.
Mix the dressing and add to the chicken mixture and toss lightly.
When ready to serve place remaining slivered almonds over the top.
Saute sausage, celery, onion, bell pepper and garlic.
Put in a 2 1/2-quart casserole.
Add mushroom soup, chicken soup, wild rice, chicken broth, chestnuts, mushrooms and spices.
Mix and top with almonds.
Cover.
Bake at 350\u00b0 for 1 1/2 hours.
Preheat oven to 450\u00b0.
Thoroughly rinse wild rice.
Put into 9 x 13-inch pan.
Dissolve chicken bouillon in boiling water and pour over rice.
Cover pan tightly, put into oven and turn off. Leave overnight.
Drain off any liquid left.
Add remaining ingredients and chill.
Serve on lettuce.
Serves 8.
Melt margarine and saute onion, carrot and celery in a large saucepan until tender.
Add flour and stir until blended.
Stir chicken broth in gradually.
Add rice, chicken, salt and pepper.
Bring to a boil over medium heat.
Cook and stir for approximately 2 minutes or until soup thickens.
Stir in evaporated milk.
Cook for five more minutes or until soup is heated through.
Rinse wild rice in cold water, drain.
Put rice and Water in a saucepan and bring to a boil; simmer for 45 minutes and then drain.
Transfer to a bowl and toss with the lemon juice; cool.
Add chicken, green onions, bell pepper, peas, and craisins.
Toss with dressing; add a little at a time depending on how moist you want it.
Cover and refridgerate.
Just before serving add the almonds.
Add wild rice to boiling water.
Cover and simmer about 1 hour.
Combine remaining ingredients.
Add rice.
Bake covered at 325\u00b0 for 45 minutes.
Saute onion, celery and carrots in a large sauce pan for 5 minutes.
Add mushrooms and saute another 5 minutes.
Add flour and stir well.
Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
Bring just to boil, reduce heat and bring to simmer.
Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
Allow to heat through, then pour in half-and-half.
Simmer soup for 1 to 2 hours- do not boil.
In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!
Cook rice according to package directions.
Melt butter in saucepan and saute onion until light golden.
Add flour, salt and pepper; blend.
Gradually add milk, cream and chicken broth.
Cook over low heat, stirring constantly, until mixture is smooth and thickened.
Add rice, chicken, pimiento and parsley; mix well. Turn into an oiled 2-quart casserole.
Sprinkle with almonds. Bake at 400\u00b0 for 30 minutes, or until piping hot.
(Freezes well.)
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.
In a large saucepan, saut onion, carrot and celery in butter until tender. Spoon in flour and stir until blended, then add broth gradually. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk. Cook for 3 to 5 minutes more until heated through. Ladle into individual bowls. Garnish with chives and serve. Yields about 1 1/4 cups per serving.
Prepare rice according to package directions.
Combine prepared rice,chicken, beans, soup, mayo,onions, chestnuts and pimento.
Spoon into lightly greased 2 1/2 quart casserole dish.
Cover and bake at 350\u00b0F for 25- 30 minutes or until bubbly.
If desired sprinkle shredded cheese on top and return to oven, uncovered, until cheese is melted (2-3 minutes).