UNCLE BENS RICE DIRECTIONS RECIPES

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COPYCAT UNCLE BEN'S LONG GRAIN & WILD RICE RECIPE - FOOD.COM



Copycat uncle Ben's Long Grain & Wild Rice Recipe - Food.com image

Make and share this Copycat "uncle Ben's" Long Grain & Wild Rice recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3/4 cup servings, 4 serving(s)

Number Of Ingredients 13

1 teaspoon dry chopped onion flakes
1/2 teaspoon dry parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups chicken stock (or 2 cup water plus 1 tbsp low sodium chicken boullion granules)
1 cup long grain rice
1/3 cup dry wild rice
1 tablespoon butter (optional)

Steps:

  • Combine all of the spices in a medium saucepan and mix thoroughly.
  • Add the both types of rice, the chicken stock and butter (if using).
  • Bring mixture to a boil and stir to combine.
  • Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.

Nutrition Facts : Calories 302.7, FatContent 2.7, SaturatedFatContent 0.6, CholesterolContent 3.6, SodiumContent 523.1, CarbohydrateContent 58.9, FiberContent 5.1, SugarContent 3.4, ProteinContent 11.8

COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP RECIPE ...



Copy-Cat Panera Cream of Chicken and Wild Rice Soup Recipe ... image

I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 pot of soup, 6-8 serving(s)

Number Of Ingredients 10

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

Steps:

  • Open rice, pull out seasoning packet and set aside.
  • In a small bowl, combine pepper and flour. Set aside.
  • In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
  • In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
  • Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  • Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
  • Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

Nutrition Facts : Calories 578.6, FatContent 50, SaturatedFatContent 30.1, CholesterolContent 155.7, SodiumContent 1042, CarbohydrateContent 18.4, FiberContent 1.6, SugarContent 3.4, ProteinContent 15.2

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