Wild rice recipes - 6 recipes
Top rated Wild rice recipes
Minnesota Wild Rice Beer Cheese Soup
By á-12910
A full-meal version of that classic soup
- 1 cup cooked wild rice
- 4 tbsps butter (you can use olive oil instead--this is for sauteing the veggies)
- 1 onion, yellow or white, diced
- 1 cup grated carrot
- 1 cup diced celery
- 1 cup broccoli florets (can used frozen)
- 4 cups chicken stock
- 2 jars Kraft Old English Cheese spread (substitute 12 oz of Velveeta for a cheaper option)
- 1 lb diced cooked ham or chicken
- 1 tsp Worcestershire sauce
- 1 1/2 tsp basil
- salt
- pepper
- 1 cup water
- 24 oz of your favorite beer (don't go as dark as Guinness, but this is all to taste. I use Grain Belt Nordeast, some folks swear by Miller)
Wild rice crustless quiche
By Babycatgrandma
Gluten free, versatile breakfast dish you make the night before
- 1 1/2 cups cooked wild rice
- 6 eggs
- 1/2 cup milk
- Cream of mushroom soup
- 6 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup onion
- 1/4 cup green, red or yellow peppers
- 1 cup sliced fresh mushrooms
Sausage and Wild Rice Casserole
By contessawannabe
Preheat oven to 350 Prepare rice according to package instructions, cooking for about 15 to 20 minutes
- 1 box Uncle Ben’s Long Grain & Wild Rice Original Recipe with Herbs
- 1 can cream of mushroom soup undiluted
- 1 lb. breakfast sausage links cut into bite size pieces (Jesse Jones original is best per Candy) Note from Andrea: If you like spicy, you could do a hot sausage. I have also made it with turkey sausage.
- 1 package of fresh sliced mushrooms sautéed in 3 Tbsp. butter (add liquid to casserole – I also added some garlic as I was cooking this and some dried onion flakes) or if you can find them 1 lg. can B and B sliced mushrooms
- ½ cup slivered or sliced almonds – toasted
- Salt and pepper to taste
- Curry to taste – about 1 T. if doubling recipe
Copy-Cat Panera Cream of Chicken and Wild Rice Soup
By gbvampy1
Open rice, pull out seasoning packet and set aside
- 6 cups chicken broth
- 2 chicken breast halves (cooked, boneless and cubed)
- 1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
- 1⁄2 teaspoon ground black pepper
- 1⁄2 cup all-purpose flour
- 3⁄4 cup butter (12 tbsp. or a stick and a half)
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half
Chicken And Wild Rice Soup
By cdonhasey
Select Saute and add butter to the pressure cooker pot
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 14 oz. cans chicken broth
- 2 large boneless skinless chicken breasts, uncooked and diced
- 6 oz. package Uncle Bens Long Grain & wild Rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- dash red pepper flakes
- 1 tablespoon dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 oz. cream cheese, cut into cubes
- 1 cup milk
- 1 cup half and half
Instant Pot Creamy Chicken and Wild Rice Soup
By Ellan
Select Browning/Saute function and melt the butter in the pressure cooking pot
- 2 tab. butter
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 large boneless skinless chicken breast, diced
- 2 14.5 ounce can chicken broth
- 1 pkg. 6 ounces long-grain wild rice (such as Uncle Ben's minus the seasoning packet)
- 1 tab. chopped parsley
- 1 teas. salt
- 1/2 teas. black pepper
- dash of red pepper flakes
- 2 tab. cornstarch
- 4 ounces cream cheese cubed
- 1 cup milk
- 1 cup of half and half
- 1 tab. lemon juice
- Freshly black pepper
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