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Wild rice recipes - 6 recipes

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Top rated Wild rice recipes

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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)
4.3/5 (39 Votes)

By

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
3.5/5 (4 Votes)

By

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
0/5 (0 Votes)

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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
0/5 (0 Votes)

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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
0/5 (0 Votes)

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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
0/5 (0 Votes)

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