MINNESOTA WILD RICE RECIPE RECIPES

MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP RECIPE - FOOD.…

Minnesota Cream of Chicken & Wild Rice Soup Recipe - Food.… image

This is a very hearty soup. This is a very hearty soup. I really like this one! I love soup and good bread.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 cups chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice
1/3 cup sliced onion
1/2 teaspoon dried thyme
2 tablespoons butter
3 tablespoons flour
1 cup half-and-half cream
1 1/2 cups cut-up cooked chicken

Steps:

Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
Melt butter, stir in the flour, then the half-half.
Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

Nutrition Facts : Calories 341.2, FatContent 17.7, SaturatedFatContent 9.3, CholesterolContent 77, SodiumContent 802, CarbohydrateContent 22.7, FiberContent 2.4, SugarContent 3.4, ProteinContent 22.4

CHICKEN AND WILD RICE BAKE RECIPE: HOW TO MAKE IT

Chicken and Wild Rice Bake Recipe: How to Make It image

This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. —Suzanne Greenslit, Merrifield, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 50 minutes

Prep Time 60 minutes

Cook Time 50 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

Steps:

In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Nutrition Facts : Calories 332 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 809mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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