Boil wild rice and bay leaf in water
eserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss
ayer of foil).
Rinse wild rice under cold running water for
f water and 2 cups wild rice. Bring to boil and lower
Heat oil in a large nonstick skillet.
Add onion, carrots, celery and garlic and cook until tender.
Add wild rice and broth.
Heat to a boil.
Cover and cook over low heat for 25 minutes.
Add white rice.
Cover and cook over low heat for 20 minutes or until done.
Stir in parsley.
In medium saucepan bring broth to a boil.
Add wild rice to boiling broth.
Bring back to a boil, reduce heat to medium-low and cook, covered, 50 minutes or until tender.
Do not overcook. Remove to large bowl.
In another saucepan, bring 2 1/2 cups water to a boil.
Stir in the pilaf, cover and bring back to a boil. Reduce heat to low; simmer 15 minutes and add to the wild rice. Add remaining ingredients and toss well.
Serve at room temperature.
Serves 8 to 12.
Can be made ahead and served hot or cold.
Heat wild rice according to directions. After ten minutes add brown rice and cook
Wash the wild rice in water to remove any
ater to a boil; add wild rice and return to a boil
In a medium pot, combine wild rice, 3/4 cup chicken broth
add enough water to cook wild rice as directed. Add salt to
rand quick-cooking Royal Blend wild rice.
ALLOW to boil for
auce; stir.
Mix wild rice and white rice into the rhubarb mixture
Melt 1/4 cup butter in heavy large pot over medium heat.
Add onions, garlic, and oregano.
Cover; cook until onions are soft, stirring often, abaout 8 minutes.
Mix in wild rice.
Add 7 cups of water, bring to a boil, stirring often.
Reduce heat to medium-low.
Cover; simmer 30 minutes.
Mix in white rice.
Cover and cook until rice is tender, about 18 minutes.
Uncover and cook until water cooks away, about 4 minutes.
Add green onions, basil and 1/4 cup butter.
Season with salt and pepper.
Mix in tomatoes.
eat. Stir in the wild rice and brown rice. Cook and stir for
Saute onion in butter.
Drain mushrooms.
Add water to liquid to measure 2 3/4 cups.
Add to onion and boil.
Add wild rice and salt.
Simmer, covered, 20 minutes.
Add white rice.
Cover and simmer 20 minutes or until done.
Add remaining ingredients.
o a boil rinse the wild rice under running water in a
Spray 3 quart slow cooker with nonstick cooking spray. Rinse rice and drain well. Combine in crockpot together with green onion, salt, chicken broth and water and mix well. Cover crockpot and cook on high for 3-4 hours.
Add mushrooms and thyme and stir gently. Cover and cook on low for 30-60 minutes longer, until wild rice pops and is tender.
Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
Stir in mushrooms, sage, marjoram, thyme and stock.
Heat to boiling, stirring occasionally.
Pour into ungreased 1 1/2-quart casserole.
Cover tightly.
Bake in 350-degree oven until all liquid is absorbed, about 1 hour.