Mix soy sauce and sesame oil
he pouch of wild rice mix to separate the rice. Combine rice and 2 tablespoons
Brown sausage in skillet, reserving drippings. Saute onion, green pepper and celery in drippings. Combine sausage, sauted vegetables, long grain and wild rice mix (including seasoning packet), soups, cheese and mushrooms. Spoon into a shallow 2-quart casserole dish. Cover and bake at 325\u00b0 for 1 hour or until done.
In 3-quart saucepan cook onions and green peppers in butter 5 minutes.
Add undrained tomatoes, water and seasonings.
Stir in wild rice mix.
Cover and simmer 20 minutes.
Add shrimp.
Cover and simmer 10 minutes more.
Cook wild rice mix using package directions. Add remaining ingredients, mixing well.
Pour into buttered 3-quart casserole. Bake at 350\u00b0 for 30 minutes.
Makes 6 servings.
Preheat oven to 350 degrees.
Cook wild rice as directed on package.
Combine cream of shrimp soup, minced onion, melted butter, lemon juice, the cooked wild rice mix, worcestershire sauce, salt, pepper, grated cheddar cheese and shrimp in a large mixing bowl. Transfer to a greased 13 X 9 inch baking dish.
Bake for 35 to 45 minutes.
Spray the inside of a slow cooker with cooking spray.
Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker.
Place chicken breasts on top of the mixture.
Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.
Prepare your wild rice mix fresh and set aside (if
Cook wild rice mix as directed.
Brown ground beef and onion. Mix all ingredients together.
Let stand overnight or several hours.
Bake in 3-quart casserole at 350\u00b0 for 1 1/2 hours.
Serves 8 to 10.
Cook wild rice mix in chicken broth.
Combine with all remaining ingredients.
Pour into 9 x 13-inch baking dish and bake 50 minutes at 350\u00b0.
Serves 10.
Prepare wild rice mix according to directions; set aside. Break sausage into pieces; brown in small skillet.
Remove sausage and pour off all but 2 tablespoons of the sausage drippings from the skillet.
Saute celery and onion in dripping until crisp-tender.
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.
nd broth.
Stir in rice mix and seasoning packet; bring to
Rice -- Prepare the wild rice accordingly to directions and set
1/4 cups water, rice mix plus seasoning pack, and 1
Combine all of the ingredients as listed in Dry seasoning mix in medium saucepan.
Add to this water, butter, rice and dry wild rice.
Bring to boil.
Stir once or twice just to combine.
Cover pan with lid tightly.
Simmer gently 8 to 10 minutes or until almost all liquid has been absorbed.
Makes 3 cups cooked rice.
o the sauce.
Add wild rice mix with package of seasonings to
ring reserved chicken broth and wild rice to a boil in a
f the long grain and wild rice boxes into prepared baking dish
1. Preheat oven to 350\u00b0F.
2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9\" baking dish. Set aside.
3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour.
4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole.
5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.