QUICK COOKING WILD RICE RECIPES

Name: Quick Chicken & Wild Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings (2 quarts).
Ingredients: 1 package (6.2 ounces) fast-cooking long grain and wild rice mix; 2 tablespoons butter; 1 small onion, finely chopped; 1 celery rib, finely chopped; 1 medium carrot, finely chopped; 1 garlic clove, minced; 2 tablespoons all-purpose flour; 3 cups 2% milk; 1-1/2 cups chicken broth; 2 cups cubed cooked chicken

QUICK CHICKEN & WILD RICE SOUP - TASTE OF HOME

Quick Chicken & Wild Rice Soup - Taste of Home image

My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. —Teresa Jacobson, St. Johns, Florida

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
3 cups 2% milk
1-1/2 cups chicken broth
2 cups cubed cooked chicken

Steps:

Cook rice mix according to package directions., Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Stir in chicken and rice mixture; heat through.

Nutrition Facts : Calories 465 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 1095mg sodium, CarbohydrateContent 50g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 32g protein.

WILD RICE WITH MUSHROOMS RECIPE | KARDEA BROWN | FOOD …

Wild Rice with Mushrooms Recipe | Kardea Brown | Food … image

Provided by Kardea Brown

Categories side-dish

Total Time 1 hours 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

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