How to Prepare Wild Rice?

Question

I'd like to make some wild rice and chicken for dinner tomorrow.

Could you please tell me how to prepare wild rice and if you have recipe for wild rice and chicken that'd be great!

Thanx.

Thank you all so much!!

I'm going to put to a vote because these are all some great recipes.

Answer 1

Chicken & Wild Rice Casserole
Yield: 1 Servings

Ingredients

1 oz long grain wild rice
2 tb butter or margarine
2 tb onion, chopped
2 tb flour
1/8 ts salt
1 ds pepper to taste
3 tb half and half cream
3 tb chicken broth
1/2 c cooked chicken, cubed
2 tb fresh parsely, minced
2 tb almonds, chopped (optional)

Instructions

Cook rice according to package directions. Melt butter in frying pan.
Saute' onions until golden brown. Add flour, salt and pepper to
onions. Mix well. Mix cream and broth and gradually add to onion
mixture, stirring constantly. Cook until thickened. To the cooked
rice, add the sauce that you have just made, add the chicken,
parsleyand almonds. Mix well and pour into a single serving casserole
dish, well greased. Bake on oven setting of 425F for 20 minutes Or
cook in the microwave on high for 5 minutes.

Answer 2

Pork Chops and Wild Rice

1 cup wild rice, rinsed
2 cups chopped celery
1 cup onion
1 can each cr. chicken soup and cr. mushroom soup
2 cups water
4 pork chops, bone in
salt, pepper, garlic powder to taste

Spray a 9 x 13 baking dish with non stick spray. Sprinkle wild rie on bottom. Mix together soups and water (I use the 98% fat free soup) pour over rice. Saute celery and onion in a small amount of butter. Mix into the wild rice mixture. Brown pork chops in same skillet, seasoning as desired. Top wild rice mixture with pork chops. Cover with foil. Bake 1 1/2 - 2 hours at 350. Uncover for last half an hour.

If you want you can substitute chicken breasts for the pork chops. I have been known also to use cr. of asparagus soup and add a few spears of asparagus (precooked and cut up) to the mixture. Rice turns out really good. This is the best way to have wild rice.

Answer 3

i always make in wild rice soup and add chicken then it seems 2 taste the best. wild rice is somthing that has 2 be cooked perfect. Natives make it the best. Or make chicken and make homemade gravy and smother my rice in it. yummy. use 2 cups of rice and 4 cups of water add salt bring 2 boil turn down 2 simmer about 45 minutes 2 an hour. the best way 2 cook rice is put it in a casserole dish same as above at about 350 and let it cook for about 1 1/2 hours yummy rice will be really fluffy. dont 4get the salt tho. good luck. wild rice is not a uncle bens recipe. lol geesh

Answer 4

Chicken and Wild Rice Soup:

6¼ hours 15 min prep
6 servings
1 1/2 quarts

4 cups water
1 lb boneless chicken (your choice)
1 chicken bouillon cube or 1 cup chicken broth
1 package Uncle Ben's chicken-flavored wild rice
1 teaspoon Lawry's Seasoned Salt
1 teaspoon parsley
1 tablespoon pepper
1 teaspoon salt
2 raw carrots, peeled
1 stalk celery (optional)

1. In a crockpot combine water, seasoning (except rice seasong) and chicken (If you opt to use chicken broth instead of cube, delete 1 cup of water).
2. Cook on low for 4-6 hours or on high 2-3 hours.
3. Cut carrots and celery, set aside
4. Stir rice, UB Seasoning, and carrots into broth.
5. Cook on High for half an hour, or until rice is near done.
6. Add 1 can of cream of chicken soup and celery
7. Cook for fifteen more minutes.
8. Reduce heat.

Answer 5

well I make wild rice sometimes. take brown rice. boil it with crimini or some form or wild mushrooms cut up and add herbs. then add some butter at the end.

Answer 6

I always just by the Uncle Ben's brand.

Easy and flavorful if not a bit high in sodium.

Answer 7

How to Cook Wild Rice

Stir 1 cup rice into 6 cups (1.5 L) of boiling salted water.
Boil gently, stirring occasionally, for 50 minutes, or until kernels just split open
(not every kernel will open).
Drain. Over-cooking will create a mushy product.
Tip: Wild rice is cooked in much the same manner as pasta,
the more clean, cold water used, the better it is!


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FAR NORTH WILD RICE CASSEROLE

Ingredients:

1½ cups uncooked wild rice
1 medium onion, diced
1 medium green pepper, diced
3 cups fresh mushrooms, sliced
¾ cup celery, diced
½ lb. bacon, diced (or, your choice of meat)
1 cup frozen peas
½ cup Soya sauce (or chicken broth)
pepper to taste
Method:

Cook rice according to “Cooking Instructions”. Brown meat, remove from pan, set aside. Drain extra fat. In 2 tbsp oil (or butter), stir fry mushrooms, onions, celery and green peppers to desired tenderness and toss with cooked rice. Add meat, peas, Soya sauce, and pepper then gently stir fry over medium heat until warmed through.
Serves: 6-8


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POPPED WILD RICE

Popped wild rice can be used as an interesting replacement for croutons in a salad, or as a garnish on soups, and casseroles. Not all wild rice will pop successfully. The best wild rice to use is hand processed wild rice that usually has more moisture left in each kernel, which will expand when heated.

Place about ½ inch of oil in a small, shallow pan with a small strainer set in the oil. Heat at high temperature until oil is at about 450 F. Drop one rice kernel into the strainer. When it sizzles, cracks open and expands to about double its length, the oil is ready. (You may wish to reduce the heat temporarily.) Add 1 tablespoon of rice at a time to the oil. When all the kernels have expanded (which constitutes the popping), empty the strainer onto paper toweling. Repeat, adjusting heat as necessary. Crisp popped rice may be seasoned with salt, pepper, and mixed herbs to enhance the flavor. This popped rice can be made in large quantities and stored in a sealed container for several weeks.


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WILD RICE and CHICKEN BREASTS

Ingredients:

1 1/3 cups uncooked wild rice
1 tbsp olive oil
6 boneless, skinless chicken breasts
1 cup heavy cream
2 tbsp sun dried tomatoes, chopped
1 tbsp fresh basil leaves, chopped
Method:

Cook wild rice according to “How to Cook Wild Rice”. Season with salt and pepper to taste. Turn into a shallow buttered casserole. In heavy skillet, heat the oil. Add chicken and sauté over medium heat until just cooked through and browned. Remove chicken breasts and arrange over bed of wild rice in casserole. Add cream to the skillet the chicken was cooked in. Bring to a boil, stirring to bring all the brownings into the cream. Add the chopped sun dried tomatoes and salt and pepper to taste. Pour sauce over chicken breasts. Cover and bake at 350 F just until heated through, about 20-30 minutes. Garnish with fresh basil leaves and serve hot.
Serves: 6


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WILD RICE CHEESE SOUP

Ingredients:

1 lb ground beef
1 small onion, diced
1 cup uncooked wild rice
1 (10.75 oz) can condensed cream of potato soup
1 (10.75 oz) can condensed cream of chicken soup
1 cup milk
1 cup evaporated milk
1 lb processed cheese, cubed
1 tbsp Italian seasoning
Method:

In a medium skillet, fry the ground beef and onions until no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside. In a stockpot, combine the cooked ground beef and onions, rice, potato and chicken soups, milk and evaporated milk. Cook over low heat until warm. Stir in processed cheese and heat, stirring occasionally until chest is melted.
Serves: 12


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WILD RICE SALAD

Ingredients:

1 cup wild rice, cooked (raw measurement)
2 large carrots, grated
¾ cup golden raisins
¾ cup mayonnaise
¾ cup Russian or Catalina (or other sweet dressing)
Method:

These amounts can be varied to taste – this is a guideline.
Red, green and yellow peppers (cut up) can be substituted for the carrots.

Excellent made ahead of time – and keeps up to one week in the fridge.


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FRUITED FALL WILD RICE STUFFING

Ingredients:

1 cup diced celery
2 cups diced onion
2 tbsp butter
2 tbsp poultry seasoning
2 tsp cinnamon
1 lb. pork sausage
5 cups day old white bread, cubed
5 cups day old whole wheat bread, cubed
6 cups wild rice, cooked and cooled
5 apples, peeled, cored and chopped (Macs or any crisp tart apple is nice)
½ cup dried apricots, roughly chopped
½ cup raisins
½ cup dried cranberries
½ cup slivered almonds
2 cups chicken broth
juice and zest of one orange
2 tbsp dark brown sugar
salt and pepper to taste
Method:

In a large frying pan, saute the celery and onion in the butter until onion becomes clear and celery is tender. Transfer to a large mixing bowl and stir in poultry seasoning and cinnamon. In same pan crumble and brown the sausage. Drain off excess fat and add the sausage to the vegetable mixture. Place all remaining ingredients in the bowl and mix very well to combine. At this point, if the bread is too dry, more broth may be added to obtain a nice moist consistency.

Results in stuffing for one large turkey. Remember to half this recipe if you are planning to stuff a chicken. It may also be baked in a large casserole at 350 for one hour until thoroughly heated and lightly browned on top.


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WILD RICE CASSEROLE

Ingredients:

1 cup rice
4 cups boiling water
¼ cup oil
¼ cup Soya sauce
1 can mushroom pieces (not drained)
1 medium onion chopped
1 package chicken noodle soup
Method:

Mix together in casserole.
Sprinkle a little pepper over top.
Bake at 325 for 2 to 3 hours.
The liquid will disappear and should be like an ordinary rice pudding when baked.
Stir a couple of times while cooking.
* Note: Rice can be soaked overnight - adjust cooking time accordingly


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WILD RICE AND MANGO SUMMER SALAD

This refreshing Thai inspired salad is simple to prepare and pairs well with grilled chicken or pork. If mangoes are unavailable, segmented oranges can be sustituted to make a zesty citrus variation.

Ingredients:

5 cups cooked wild rice, well drained and cooled
2 ripe mangoes, cubed
½ cup diced red pepper
½ cup finely diced red onion
Dressing:

2 tbsp lemon juice
1 tbsp honey
4 tbsp light sesame oil (not toasted)
1 clove garlic, minced
½ tsp chili flakes
1 tsp salt
½ cup chopped peanuts, lightly toasted
Method:

Combine rice, mangoes, pepper and onion in serving bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and gently stir to combine well. Just before stirring fold in the toasted peanuts.
Serves 6


i have cooked all these for my family and they loved it so here are some for you.

Answer 8

Ingredients:

1½ cups uncooked wild rice
1 medium onion, diced
1 medium green pepper, diced
3 cups fresh mushrooms, sliced
¾ cup celery, diced
½ lb. bacon, diced (or, your choice of meat)
1 cup frozen peas
½ cup Soya sauce (or chicken broth)
pepper to taste
Method:

Cook rice according to “Cooking Instructions”. Brown meat, remove from pan, set aside. Drain extra fat. In 2 tbsp oil (or butter), stir fry mushrooms, onions, celery and green peppers to desired tenderness and toss with cooked rice. Add meat, peas, Soya sauce, and pepper then gently stir fry over medium heat until warmed through.
Serves: 6-8


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POPPED WILD RICE

Popped wild rice can be used as an interesting replacement for croutons in a salad, or as a garnish on soups, and casseroles. Not all wild rice will pop successfully. The best wild rice to use is hand processed wild rice that usually has more moisture left in each kernel, which will expand when heated.

Place about ½ inch of oil in a small, shallow pan with a small strainer set in the oil. Heat at high temperature until oil is at about 450 F. Drop one rice kernel into the strainer. When it sizzles, cracks open and expands to about double its length, the oil is ready. (You may wish to reduce the heat temporarily.) Add 1 tablespoon of rice at a time to the oil. When all the kernels have expanded (which constitutes the popping), empty the strainer onto paper toweling. Repeat, adjusting heat as necessary. Crisp popped rice may be seasoned with salt, pepper, and mixed herbs to enhance the flavor. This popped rice can be made in large quantities and stored in a sealed container for several weeks.


--------------------------------------------------------------------------------


WILD RICE and CHICKEN BREASTS

Ingredients:

1 1/3 cups uncooked wild rice
1 tbsp olive oil
6 boneless, skinless chicken breasts
1 cup heavy cream
2 tbsp sun dried tomatoes, chopped
1 tbsp fresh basil leaves, chopped
Method:

Cook wild rice according to “How to Cook Wild Rice”. Season with salt and pepper to taste. Turn into a shallow buttered casserole. In heavy skillet, heat the oil. Add chicken and sauté over medium heat until just cooked through and browned. Remove chicken breasts and arrange over bed of wild rice in casserole. Add cream to the skillet the chicken was cooked in. Bring to a boil, stirring to bring all the brownings into the cream. Add the chopped sun dried tomatoes and salt and pepper to taste. Pour sauce over chicken breasts. Cover and bake at 350 F just until heated through, about 20-30 minutes. Garnish with fresh basil leaves and serve hot.
Serves: 6


--------------------------------------------------------------------------------


WILD RICE CHEESE SOUP

Ingredients:

1 lb ground beef
1 small onion, diced
1 cup uncooked wild rice
1 (10.75 oz) can condensed cream of potato soup
1 (10.75 oz) can condensed cream of chicken soup
1 cup milk
1 cup evaporated milk
1 lb processed cheese, cubed
1 tbsp Italian seasoning
Method:

In a medium skillet, fry the ground beef and onions until no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside. In a stockpot, combine the cooked ground beef and onions, rice, potato and chicken soups, milk and evaporated milk. Cook over low heat until warm. Stir in processed cheese and heat, stirring occasionally until chest is melted.
Serves: 12


--------------------------------------------------------------------------------

WILD RICE SALAD

Ingredients:

1 cup wild rice, cooked (raw measurement)
2 large carrots, grated
¾ cup golden raisins
¾ cup mayonnaise
¾ cup Russian or Catalina (or other sweet dressing)
Method:

These amounts can be varied to taste – this is a guideline.
Red, green and yellow peppers (cut up) can be substituted for the carrots.

Excellent made ahead of time – and keeps up to one week in the fridge.


--------------------------------------------------------------------------------


FRUITED FALL WILD RICE STUFFING

Ingredients:

1 cup diced celery
2 cups diced onion
2 tbsp butter
2 tbsp poultry seasoning
2 tsp cinnamon
1 lb. pork sausage
5 cups day old white bread, cubed
5 cups day old whole wheat bread, cubed
6 cups wild rice, cooked and cooled
5 apples, peeled, cored and chopped (Macs or any crisp tart apple is nice)
½ cup dried apricots, roughly chopped
½ cup raisins
½ cup dried cranberries
½ cup slivered almonds
2 cups chicken broth
juice and zest of one orange
2 tbsp dark brown sugar
salt and pepper to taste
Method:

In a large frying pan, saute the celery and onion in the butter until onion becomes clear and celery is tender. Transfer to a large mixing bowl and stir in poultry seasoning and cinnamon. In same pan crumble and brown the sausage. Drain off excess fat and add the sausage to the vegetable mixture. Place all remaining ingredients in the bowl and mix very well to combine. At this point, if the bread is too dry, more broth may be added to obtain a nice moist consistency.

Results in stuffing for one large turkey. Remember to half this recipe if you are planning to stuff a chicken. It may also be baked in a large casserole at 350 for one hour until thoroughly heated and lightly browned on top.


--------------------------------------------------------------------------------


WILD RICE CASSEROLE

Ingredients:

1 cup rice
4 cups boiling water
¼ cup oil
¼ cup Soya sauce
1 can mushroom pieces (not drained)
1 medium onion chopped
1 package chicken noodle soup
Method:

Mix together in casserole.
Sprinkle a little pepper over top.
Bake at 325 for 2 to 3 hours.
The liquid will disappear and should be like an ordinary rice pudding when baked.
Stir a couple of times while cooking.
* Note: Rice can be soaked overnight - adjust cooking time accordingly


--------------------------------------------------------------------------------

WILD RICE AND MANGO SUMMER SALAD

This refreshing Thai inspired salad is simple to prepare and pairs well with grilled chicken or pork. If mangoes are unavailable, segmented oranges can be sustituted to make a zesty citrus variation.

Ingredients:

5 cups cooked wild rice, well drained and cooled
2 ripe mangoes, cubed
½ cup diced red pepper
½ cup finely diced red onion
Dressing:

2 tbsp lemon juice
1 tbsp honey
4 tbsp light sesame oil (not toasted)
1 clove garlic, minced
½ tsp chili flakes
1 tsp salt
½ cup chopped peanuts, lightly toasted
Method:

Combine rice, mangoes, pepper and onion in serving bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and gently stir to combine well. Just before stirring fold in the toasted peanuts.
Serves 6