Type what you have

Ingredients

• ✓ wild rice mix
• water
• long grain rice
• pea
• parsley
• tomato
• artichoke heart
• black olive
• green onion
• balsamic vinegar
• canola oil
• white sugar

Instructions

1. 1 Bring water and rice mix to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 22 minutes; transfer to a bowl to cool.
2. 2 Meanwhile, bring a medium pot of water to a boil. Add peas; cook until just tender, about 2 minutes. Drain and cool.
3. 3 Stir cooled peas, parsley, tomatoes, artichoke hearts, olives, and green onions into cooled rice.
4. 4 Combine vinegar, oil, and sugar in a blender (or shake in a covered bottle); blend until emulsified and creamy.
5. 5 Drizzle vinaigrette over salad; toss to coat. Refrigerate salad until ready to serve.

By PJ's kitchen

Ingredients

• ✓ wild rice mix
• chicken breast
• chicken broth
• pearl onion
• mushroom
• celery
• parsley
• salt
• pepper
• half-and-half

Instructions

1. 1 Prepare rice mix according to package directions.
2. 2 In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
3. 3 For a thicker soup, stir in half-and-half and cook 5 minutes more.

By Mary Cox

Ingredients

• ✓ wild rice mix
• walnut oil
• olive oil
• black pepper
• garlic
• dijon mustard
• basil
• rice vinegar
• scallion
• cranberry
• celery
• red bell pepper
• yellow bell pepper
• green bell pepper
• walnut
• walnut oil
• pine nut
• chicken broth
• long grain rice

Instructions

1. 1 Place rice in a large saucepan; discard seasoning packets. Add chicken broth; bring to a boil over medium heat. Reduce heat to low; simmer, covered, until liquid is absorbed, about 25 minutes. Spread rice onto a baking sheet to cool.
2. 2 Meanwhile, toast pine nuts in a dry skillet over low heat until golden brown, 3 to 5 minutes; transfer to a large bowl.
3. 3 Add 2 teaspoons walnut oil to the same skillet; add walnuts. Toast until golden brown, 3 to 5 minutes; add to pine nuts.
4. 4 Add cooled rice, bell peppers, celery, cranberries, and scallions to nuts; toss well.
5. 5 Place rice wine vinegar, basil, Dijon, garlic, and black pepper in the bowl of a food processor; pulse until blended. Slowly drizzle olive oil and ¼ cup walnut oil through the chute with the motor running until combined.
6. 6 Toss rice salad with vinaigrette until coated. Chill before serving, 4 hours.

By Karen Quinn