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.
Wash wild rice by placing in wire strainer.<
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.
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
Wash wild rice in three changes of hot tap water; drain. Add rice, salt
Prepare your wild rice mix fresh and set aside (
Cook rice.
Brown meat and vegetables.
Combine browned mixture with rice, chicken soup and 1 can mushroom soup.
Put in 3-quart casserole and pour mushroom soup over top.
Bake for 2 hours at 300\u00b0.
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.
Mix rice, chicken soup, mushroom soup and water thoroughly. Pour in pan.
Push chicken pieces into rice mixture.
Bake, covered, at 350\u00b0 for 1 hour.
Uncover and bake about 15 minutes longer or until done.
In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.
Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half. Increase heat setting to High.
Cover; cook 15 to 30 minutes longer or until hot.
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!
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.
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).
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.
Prepare rice mix according to package directions, EXCEPT omit the seasoning packet and the Margine.
Meanwhile, in a dutch oven combine chicken broth, garlic, and dried thyme (if using); bring to a boiling; Stir in tomatoes, chicken, zucchini, fresh thyme (if using), and pepper, return to boiling; reduce heat, simmer, covered, for 5 minutes.
Stir in rice and, if desired, Maderia or dry sherry; heat through, serve.
cups to cook wild rice, strain out rice when cooked and fluffy
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.
Combine broth, water and rice in 3-quart pot and boil. Reduce heat and cover. Simmer 35 to 40 minutes until rice is tender.
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.