Type what you have

Ingredients

• ✓ wild rice
• pork chop
• onion soup mix
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of the pork has reached 145 degrees F (63 degrees C).

By Leslie in AK

Ingredients

• ✓ wild rice
• long grain rice
• butter
• orange
• pecan

Instructions

1. 1 In a saucepan, saute rice in butter until brown, stirring frequently.
2. 2 Stir in contents of seasoning packet and orange zest.
3. 3 Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
4. 4 Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
5. 5 Stir in toasted pecans.

By Uncle Ben's

Ingredients

• ✓ wild rice
• water
• butter
• onion
• all-purpose flour
• chicken broth
• ham
• carrot
• almond
• half and half

Instructions

1. 1 In a pot, bring wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. 2 In a separate pot, melt butter over medium heat, and sauté onion until tender. Blend in flour until smooth, and gradually stir in chicken broth. Stirring constantly, bringing mixture to a boil. Reduce heat to low, and mix in cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend half-and-half into soup just before serving.

By Debra B

Ingredients

• ✓ wild rice
• long grain rice
• sour cream
• green chile
• cheddar cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
2. 2 Prepare instant long grain and wild rice mix according to package directions.
3. 3 Spread 1/2 of the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 of the sour cream mixture over rice, and top with 1/2 of the cheese. Repeat the layers.
4. 4 Bake 25 minutes in the preheated oven, or until bubbly.

By PC48

Ingredients

• ✓ wild rice
• butter
• onion
• all-purpose flour
• chicken broth
• carrot
• ham
• milk
• parsley
• sweet vermouth

Instructions

1. 1 In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
2. 2 Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
3. 3 Stir in vermouth and simmer 30 minutes more. Serve.

By Bette Wirth

Ingredients

• ✓ wild rice
• water
• vegetable oil
• chicken breast
• green bean
• cream of mushroom soup
• mayonnaise

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
3. 3 While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
4. 4 Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.

By JEHASTY

Ingredients

• ✓ wild rice
• egg
• buttermilk
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• nutmeg
• salt
• butter

Instructions

1. 1 Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
2. 2 Heat a lightly oiled griddle or skillet over medium-high heat.
3. 3 For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

By CrdsGrl

Ingredients

• ✓ wild rice
• water
• butternut squash
• chicken broth
• orange juice
• butter
• onion
• garlic
• curry powder
• salt
• black pepper

Instructions

1. 1 In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. 2 Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
3. 3 Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
4. 4 In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

By Connie Dempsey

Ingredients

• ✓ wild rice
• ground turkey
• butter
• carrot
• onion
• celery
• garlic
• chicken broth
• milk
• parsley
• thyme
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
2. 2 Melt butter in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.
3. 3 Add broth, milk, parsley, thyme, and pepper. Stir in turkey and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in rice and cook until heated through, about 5 minutes.

By Tracy Czarny

Ingredients

• ✓ wild rice
• chicken broth
• water chestnut
• butter
• salt
• mushroom
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring chicken broth to a boil in a medium saucepan.
3. 3 Mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter, and salt in a 1 1/2-quart baking dish.
4. 4 Cover and bake in the preheated oven for 30 minutes.
5. 5 While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in the skillet; slowly cook and stir until tender. Stir mushrooms and onion into wild rice mixture.
6. 6 Cover and continue baking until liquid has been absorbed, about 30 more minutes.

By CORWYNN DARKHOLME

Ingredients

• ✓ wild rice
• turkey sausage
• onion
• cream of potato soup
• cream of chicken soup
• milk
• evaporated milk
• processed cheese

Instructions

1. 1 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.
2. 2 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.

By Heather

Ingredients

• ✓ wild rice
• lentil
• water
• vegetable broth
• mixed vegetable
• milk
• american cheese

Instructions

1. 1 Rinse and sort lentils, discarding any debris or blemished lentils.
2. 2 Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
3. 3 Using a medium saucepan cook rice according to package directions.
4. 4 In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

By CORWYNN DARKHOLME

Ingredients

• ✓ wild rice
• water
• chicken broth
• corn kernel
• green onion
• red bell pepper
• green bell pepper
• parsley
• tarragon
• cornstarch
• water

Instructions

1. 1 In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
2. 2 In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
3. 3 In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.

By CORWYNN DARKHOLME

Ingredients

• ✓ wild rice
• long grain rice
• ground beef
• corn
• cheddar cheese
• taco seasoning mix
• water
• green onion
• tortilla chip

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef.
2. 2 Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat.
3. 3 Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.

By Uncle Ben's

Ingredients

• ✓ wild rice
• butter
• pork chop
• water
• long grain rice
• herb
• corn
• tomato

Instructions

1. 1 Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
2. 2 Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.

By CHELEE

Ingredients

• ✓ wild rice
• chicken leg quarter
• instant long grain rice
• water
• cream of chicken soup
• sour cream
• garlic
• garlic
• broccoli

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
3. 3 Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
4. 4 Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.

By Eve Lange

Ingredients

• ✓ wild rice
• ground beef
• long grain rice
• water
• taco seasoning mix
• corn
• cheddar cheese
• green onion
• tortilla chip

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef.
2. 2 Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat.
3. 3 Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.

By Uncle Ben's

Ingredients

• ✓ wild rice
• olive oil
• onion
• mushroom
• cashew
• rosemary
• chicken stock
• long grain rice

Instructions

1. 1 Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
2. 2 Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

By Grant Andrew Dzuba

Ingredients

• ✓ wild rice
• chicken broth
• water
• rosemary
• black pepper
• mixed vegetable
• long grain white rice
• turkey
• tomato

Instructions

1. 1 In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
2. 2 Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

By Red Gold

Ingredients

• ✓ wild rice
• carrot
• chicken
• long grain rice
• mushroom
• onion
• pea
• spinach
• chicken broth
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
3. 3 Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
4. 4 Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.

By Uncle Ben's

Ingredients

• ✓ wild rice
• water
• green onion
• grape
• chickpea
• cranberry
• garlic
• rosemary
• lemon
• salt
• oregano
• maple syrup
• olive oil

Instructions

1. 1 Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.
2. 2 Drain and place in the refrigerator to cool for about 15 minutes.
3. 3 Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.
4. 4 Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.
5. 5 Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.

By weelittlevegan

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
• water
• chicken
• vegetable oil
• celery
• onion
• mushroom
• chicken bouillon granules
• white pepper
• salt
• margarine
• all-purpose flour
• milk
• white wine

Instructions

1. 1 Combine 5 1/4 cups water and rice in a medium pot; bring to a boil. Cover, reduce heat to medium-low, and simmer until grains are parboiled and tender yet firm to the bite, about 30 minutes. Drain excess liquid and set aside.
2. 2 Combine remaining 7 cups water and chicken in a large stockpot. Bring to a boil, reduce heat to low, and simmer until meat is tender and no longer pink in the center, about 40 minutes. Remove chicken from the pot and allow to cool. Strain broth from the pot and set aside. Remove chicken meat from the bones and cut into bite-sized pieces; set aside.
3. 3 Heat oil in the same stockpot over medium heat. Sauté celery and onion in hot oil for 5 minutes. Stir in mushrooms. Cover and cook until vegetables are tender, 5 to 10 minutes. Return broth to the stockpot and add parboiled rice. Stir in bouillon, white pepper, and salt; simmer, uncovered, for 15 minutes.
4. 4 Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in flour until smooth. Whisk in milk and cook until mixture is bubbly and thick. Whisk in about 2 cups simmering broth, then pour broth-milk mixture into the stockpot.
5. 5 Add chicken meat and wine to soup; cook until heated through, about 15 minutes.

By Thomas

Ingredients

• ✓ wild rice
• olive oil
• mushroom
• onion
• garlic
• dill weed
• oregano
• chicken broth
• pearl barley
• pea
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
2. 2 Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ wild rice
• vegetable broth
• brown rice
• olive oil
• balsamic vinegar
• sherry
• garlic
• salt
• black pepper
• cardamom
• black bean
• shiitake mushroom
• cranberry
• parsley

Instructions

1. 1 Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
2. 2 Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

By Kate1040

Ingredients

• ✓ wild rice
• chicken broth
• water
• green onion
• bacon
• margarine
• all-purpose flour
• salt
• poultry seasoning
• black pepper
• half-and-half
• turkey meat
• sherry

Instructions

1. 1 In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. 2 Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. 3 When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

By Jordanna Novak

Ingredients

• ✓ wild rice
• brown rice
• water
• instant long grain rice
• white bread
• sage
• thyme
• garlic powder
• celery
• carrot
• onion
• granny smith apple
• chicken broth

Instructions

1. 1 In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
3. 3 In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
4. 4 Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

By Lisa

Ingredients

• ✓ wild rice
• chicken breast
• onion
• celery
• water
• white wine
• salt
• curry powder
• long grain rice
• butter
• mushroom
• cream of mushroom soup
• sour cream

Instructions

1. 1 Place chicken breasts in a large pot. Add onion, celery, water, wine, salt, and curry powder; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Remove from heat and strain, reserving broth. Allow chicken to cool enough to handle. Remove meat from bones and cut into bite-sized pieces; set aside.
2. 2 Combine reserved broth with water as needed to measure 4 1/4 cups. Pour into a medium saucepan and add butter; stir well. Bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
4. 4 Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish.
5. 5 Bake in the preheated oven until hot and bubbly, about 1 hour.

By Katherine Denning

Ingredients

• ✓ wild rice
• chicken broth
• onion
• carrot
• celery
• white mushroom
• garlic
• salt
• black pepper
• chicken breast
• thyme
• bay leaf
• milk
• all-purpose flour
• parsley

Instructions

1. 1 Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves.
2. 2 Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C).
3. 3 Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
4. 4 Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.

By Ms Julie

Ingredients

• ✓ wild rice
• chicken stock
• water
• chicken broth
• leek soup mix
• carrot
• celery
• chicken
• long grain rice
• half-and-half
• black pepper
• butter
• all-purpose flour

Instructions

1. 1 Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
2. 2 Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
3. 3 Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

By Val-Flowers