Type what you have

Ingredients

• ✓ wild rice
• chicken broth
• water
• andouille sausage
• sweet onion
• mushroom
• garlic
• cream of mushroom soup

Instructions

1. 1 In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

By Josh Mobley

Ingredients

• ✓ wild rice
• pork chop
• salt
• pepper
• water
• mushroom
• chicken bouillon granules
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
3. 3 Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.

By Starbuck

Ingredients

• ✓ wild rice
• mayonnaise
• white vinegar
• sugar
• salt
• pepper
• turkey
• green onion
• red grape
• almond

Instructions

1. 1 Cook rice according to package directions. Remove from heat and set aside to cool.
2. 2 Whisk together mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl. Stir in rice, turkey, onion, and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
3. 3 Sprinkle slivered almonds over salad before serving.

By GINNYKAE

Ingredients

• ✓ wild rice
• butter
• olive oil
• beef stew meat
• all-purpose flour
• water
• long grain rice
• mushroom

Instructions

1. 1 Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes.
2. 2 Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.

By Dawn R

Ingredients

• ✓ wild rice
• chicken broth
• cooking spray
• cream of mushroom soup
• chicken
• carrot
• onion
• red pepper flake
• red bell pepper

Instructions

1. 1 Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
4. 4 Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
5. 5 Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

By wwwsgdlcqxyz

Ingredients

• ✓ wild rice
• water
• brown rice
• cherry
• brown sugar
• almond
• celery
• orange juice
• red wine vinegar
• orange zest

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
2. 2 Meanwhile, bring remaining 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
3. 3 Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and cherries and almonds are coated, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest; cook, stirring frequently, until heated through, about 5 minutes.

By TANYABOP

Ingredients

• ✓ wild rice
• water
• barley
• olive oil
• kale
• raisin
• walnut
• feta cheese
• chipotle mustard
• black pepper

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
2. 2 Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
3. 3 Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
4. 4 Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

By Ekaterina Petkova

Ingredients

• ✓ wild rice
• coconut oil
• mahi mahi
• spinach
• mushroom
• garlic
• green onion
• basil
• sea salt

Instructions

1. 1 Heat oil on a griddle over medium heat. Add mahi mahi to one side of the griddle; cook until it flakes easily with a fork, about 12 minutes, turning halfway through.
2. 2 Meanwhile, cook spinach, mushrooms, garlic, and green onions on the other side of the griddle. Season mahi mahi and vegetables with basil and salt. Serve over wild rice.

By Allrecipes Member

Ingredients

• ✓ wild rice
• chicken breast
• green chili
• cheddar cheese
• green onion
• cumin
• salt
• black pepper
• corn flakes cereal
• egg

Instructions

1. 1 Mix together rice, chili, cheese, onion, and cumin.
2. 2 Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
3. 3 Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
4. 4 Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

By Terri Ryker-Lloyd

Ingredients

• ✓ wild rice
• instant long grain rice
• pork sausage
• pork sausage
• sage
• celery
• onion
• mushroom
• water chestnut
• garlic powder
• egg

Instructions

1. 1 Prepare instant long grain and wild rice according to package directions.
2. 2 While the rice is cooking, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
4. 4 Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

By Marjk

Ingredients

• ✓ wild rice
• water
• brown rice
• onion
• carrot
• celery
• chicken broth
• thyme
• marjoram
• salt
• black pepper

Instructions

1. 1 In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
2. 2 In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
3. 3 Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

By munchmn

Ingredients

• ✓ wild rice
• acorn squash
• corn bread stuffing mix
• butter
• onion
• garlic
• mushroom
• long grain rice
• sage
• vegetable stock

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking pan.
2. 2 Place squash, cut-sides down, in the prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
3. 3 Meanwhile, prepare stuffing mix according to package instructions. Set aside.
4. 4 Melt 2 teaspoons butter in a saucepan over medium heat. Add onion and garlic; cook until onion is translucent, about 10 minutes. Add mushrooms; cook until juice begins to release, about 5 minutes.
5. 5 Add rice mix and sage; cook until vegetables begin to brown, about 5 minutes. Add stock; stir to combine. Cover, reduce heat to a simmer, and simmer until tender, 30 to 40 minutes.
6. 6 Gently stir rice and stuffing together; divide among squash centers without packing it. Bake until tender, about 15 minutes.

By sherry

Ingredients

• ✓ wild rice
• water
• acorn squash
• cranberry
• ground venison
• brown sugar
• cinnamon
• nutmeg
• salt
• pepper
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring 2 ⅔ cups water and wild rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Drain any excess liquid; fluff rice with a fork.
3. 3 Meanwhile, place squash, cut-sides down, into a deep baking dish filled with ½-inch water. Bake in the preheated oven for 40 minutes; drain water and set aside.
4. 4 Bring some water to a boil in a saucepan, then remove from heat; add cranberries and let stand for 5 minutes. Drain and set aside.
5. 5 Cook venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
6. 6 Combine wild rice, cranberries, venison, and brown sugar in a bowl; season with cinnamon, nutmeg, salt, and black pepper.
7. 7 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub insides of squash halves with butter; place cut-sides up in the baking dish. Stuff with rice mixture.
8. 8 Cook in the preheated broiler for 5 minutes.

By Aaron

Ingredients

• ✓ wild rice
• acorn squash
• brown sugar
• cinnamon
• salt
• black pepper
• butter
• maple-flavored breakfast sausage
• cranberry
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
3. 3 Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
5. 5 Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

By CleopatrasCat

Ingredients

• ✓ wild rice
• butter
• almond
• onion
• water
• chicken bouillon
• salt
• cornish game hen
• salt
• butter

Instructions

1. 1 Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
4. 4 Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

By MOMMYCOFFEY

Ingredients

• ✓ wild rice
• water
• chicken breast
• cream of celery soup
• pimento pepper
• onion
• green bean
• mayonnaise
• water chestnut
• salt
• pepper

Instructions

1. 1 Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.
4. 4 Bake in the preheated oven for 25 to 30 minutes, or until heated through.

By Jodi D

Ingredients

• ✓ wild rice
• water
• salt
• butter
• mushroom
• cornish game hen
• poultry seasoning
• rosemary
• salt
• pepper
• butter

Instructions

1. 1 Bring water, rice, and pinch of salt to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until kernels burst open, 45 to 50 minutes, adding more water if necessary. Fluff rice with a fork; let stand 5 to 10 minutes to absorb any excess liquid.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold hen.
3. 3 Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms; cook and stir until partially cooked and starting to release liquid, 5 to 8 minutes. Stir mushrooms into rice.
4. 4 Season hen, inside and out, with poultry seasoning, rosemary, salt, and pepper. Lightly stuff hen with wild rice mixture; tie legs together with cooking twine. Place hen in prepared baking dish; add 2 tablespoons butter pats around hen.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone but not touching should read 165 degrees F (74 degrees C). Transfer to a cutting board, cover with a doubled sheet of aluminum foil; rest in a warm area 10 minutes before slicing.

By Stephanie Teeter

Ingredients

• ✓ wild rice
• chicken breast
• chicken broth
• water
• long grain rice
• seasoning
• all-purpose flour
• salt
• black pepper
• butter
• heavy cream

Instructions

1. 1 Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.
2. 2 Combine flour, salt, and pepper in a small bowl.
3. 3 Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
4. 4 Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
5. 5 Serve hot and enjoy!

By Stephanie Fenley Garcia

Ingredients

• ✓ wild rice
• water
• chicken bouillon
• long grain rice
• water
• chicken bouillon
• water
• butter
• celery
• green bell pepper
• crouton
• poultry seasoning

Instructions

1. 1 To make the rice: Combine hot water and 3 crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil.
2. 2 Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish.
4. 4 To make the stuffing: Dissolve a bouillon cube in 1 cup of hot water to make broth; set aside.
5. 5 Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish.
6. 6 Cover and bake in the preheated oven for 30 minutes.

By MCBETH24

Ingredients

• ✓ wild rice
• almond
• chicken broth
• brown rice
• butter
• onion
• brown sugar
• cranberry
• mushroom
• orange zest
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place almonds on an ungreased baking sheet. Toast in the preheated oven, 5 to 8 minutes; set aside.
3. 3 Bring broth, brown rice, and wild rice to a boil in a medium saucepan. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
4. 4 Melt butter in a medium skillet over medium-high heat. Add onions and brown sugar; sauté until butter is absorbed and onions are translucent and soft. Reduce heat; cook until onions are caramelized, 20 minutes more.
5. 5 Stir cranberries and mushrooms into onions; cover. Cook until berries start to swell, about 10 minutes. Stir in almonds and orange zest; fold into cooked rice mixture. Season with salt and black pepper.

By Allrecipes Member

Ingredients

• ✓ wild rice
• water
• sea salt
• chicken broth
• coconut oil
• wild turkey breast
• onion
• carrot
• celery
• okra
• white pepper
• black pepper
• jalapeno pepper
• hot sauce

Instructions

1. 1 Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice.
2. 2 Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.
3. 3 Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.
4. 4 Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.
5. 5 Cook on High for 1 hour.

By natural sugar

Ingredients

• ✓ wild rice
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• garlic
• tomato
• chicken broth
• long grain rice
• seasoning packet
• hot sausage
• shrimp

Instructions

1. 1 Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
3. 3 Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

By Laura

Ingredients

• ✓ wild rice
• bread
• cream of mushroom soup
• vegetable broth
• water
• poultry seasoning
• salt
• black pepper
• cranberry
• mushroom
• pecan
• apple

Instructions

1. 1 Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
2. 2 Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

By Debra B

Ingredients

• ✓ wild rice
• water
• garlic powder
• hot pepper sauce
• carrot
• mushroom
• okra
• chicken breast
• rotini pasta
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water to a boil. Season with garlic powder and hot pepper sauce. Add in carrots and mushrooms. Cook for 5 minutes.
2. 2 Add okra, wild rice, and chicken. Reduce the heat to low, and cook for 3 hours.
3. 3 Add pasta and cook for 10 minutes. Season with salt and pepper. Serve hot, garnished with green onions.

By Phil Schaefer

Ingredients

• ✓ wild rice
• ground beef
• pork sausage
• salt
• pepper
• pumpkin pie spice
• brown sugar
• chicken stock
• long grain rice
• sugar pumpkin
• cream of celery soup
• cream of mushroom soup
• mushroom stem and piece
• green bean

Instructions

1. 1 In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
2. 2 Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
4. 4 Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
5. 5 Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

By Teri Blackburn Pell

Ingredients

• ✓ wild rice
• water
• bacon
• ground pork
• butter
• onion
• celery
• flour
• half and half
• cream of mushroom soup
• mushroom
• almond
• pimento
• parsley
• salt
• black pepper

Instructions

1. 1 Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
4. 4 Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper.
5. 5 Transfer into a 9x13-inch casserole dish. Bake in the preheated oven for 40 minutes.

By kathleen

Ingredients

• ✓ wild rice
• butter
• onion
• celery
• mushroom
• water
• long grain rice
• golden mushroom soup
• sour cream
• curry powder
• chicken thigh
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until onion is slightly tender, about 3 minutes. Stir in mushrooms and cook for 1 more minute, stirring often. Mix in water and rice mix; bring to a boil, cover, and simmer until rice is tender, about 15 minutes.
3. 3 Mix together condensed soup, sour cream, and curry powder in a large bowl until well combined. Stir about 1 1/2 cups soup mixture into rice and reserve 1/2 cup soup mixture for later.
4. 4 Spread rice mixture into the bottom of the prepared baking dish. Sprinkle chicken thighs with salt and black pepper and arrange over rice. Cover chicken thighs with reserved 1/2 cup soup mixture. Sprinkle the top with Parmesan cheese.
5. 5 Bake in the preheated oven until chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh near the bone should read 165 degrees F (74 degrees C).

By gubby420

Ingredients

• ✓ wild rice
• olive oil
• mushroom
• onion
• garlic
• chicken broth
• apple
• brown rice
• cranberry
• thyme
• salt
• black pepper
• chicken thigh
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the pressure cooker off.
2. 2 Pour chicken broth into the pot and stir in apple, rice, cranberries, thyme, salt, and pepper. Place chicken thighs on top of the rice mixture, but do not stir. Close and lock the lid; set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
4. 4 Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.

By lutzflcat

Ingredients

• ✓ wild rice
• olive oil
• leek
• onion
• garlic
• chicken bouillon base
• water
• poultry seasoning
• rotisserie chicken
• carrot
• red bell pepper
• heavy cream
• salt
• black pepper
• thyme

Instructions

1. 1 Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes.
2. 2 Add chicken bouillon to hot water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce heat. Simmer, stirring occasionally, for 45 minutes.
3. 3 Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until vegetables are tender, about 30 minutes. Uncover and add heavy cream. Season with salt and pepper and garnish with thyme.

By analyticalblonde

Ingredients

• ✓ wild rice
• almond
• sugar snap pea
• green onion
• parsley
• celery
• chicken
• safflower oil
• red pepper flakes
• black pepper
• tarragon
• garlic
• salt
• sugar
• dijon mustard
• tarragon vinegar
• water

Instructions

1. 1 Bring water and wild rice to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more. Transfer to a bowl; refrigerate until cold.
2. 2 Meanwhile, whisk vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and pepper flakes together in a small bowl until smooth. Drizzle in safflower oil in a thin, steady stream while whisking vigorously until emulsified; set vinaigrette aside.
3. 3 Stir chicken, celery, parsley, and green onions into cooled wild rice; stir in vinaigrette until evenly blended. Cover the bowl; refrigerate 4 hours to overnight.
4. 4 Meanwhile, fill a large bowl with ice and cold water; set aside. Bring a small saucepan of lightly salted water to a boil. Add sugar snap peas; cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water until cold to stop the cooking process, 2 to 3 minutes. Drain; cut into 1-inch diagonal pieces. Refrigerate until ready to serve.
5. 5 Stir sugar snap peas and almonds into rice mixture just before serving.

By Stacey