Bring the wild rice and water to a boil
n hour just until the wild rice has started to burst. Drain
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
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.
Wash wild rice by placing in wire strainer.<
cups to cook wild rice, strain out rice when cooked and fluffy
Prepare rice to package directions meantime.
Saute onion and celery in non-stick cooking spray until tender.
Mix in soup, wine, sour cream, spices-let bubble.
Add turkey.
Turn into a 3 quart casserole dish.
Add cooked rice-mix.
Bake at 350 degrees uncovered for 30 to 35 minutes.
small package of mixed wild mushrooms that include porcinis). To
Place in water in a large pot to boil. Add wild rice, brown rice, 1/2 tsp salt, and let return to boil. Reduce heat to low, cover, and cook 45 minute Drain leftover water. Transfer rice to a shallow bowl and set aside to cool.
Add grapes, smoked turkey, and parsley. Stir well.
Place vinegar, oil, and remaining salt in a small bowl. and whisk. Pour over rice mixture. Before serving, add avocado and almonds.
1/4 cups water, rice mix plus seasoning pack, and
he soup base and stir to dissolve. If starting with cooked turkey
Combine wild rice and 4 cups of chicken
Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.
Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
Mix well.
Stir in turkey and vegetables.
Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.
In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Prepare the wild rice.
Meanwhile, combine the soup with the dairy sour cream, stirring to blend well.
Melt the butter in a skillet and saute the celery, onion and mushrooms just until vegetables are slightly limp.
Stir in salt, pepper, cream-soup mixture, wild rice and turkey.
Spoon into a shallow 3-quart casserole.
Bake, covered, for 45 minutes at 350\u00b0, then uncover and bake another 15 minutes.
Sautee Onions and celery together until softened.
Add Sausage until browned together and drain.
In Dutch oven combine wild rice and 3 Celsius water, bring to a boil until rice is almost tender.
Add sausage mixture, and the rest of the ingredients to your Dutch oven and heat through until rice is cooked completely.
Serve with garlic toast or a grilled cheese and a BIG glass of milk.
roth, water, green onions and wild rice. Bring to a boil, then