#wildrice

This Contest-Winning Chicken Wild Rice Casserole is a hearty and comforting dish that combines tender chicken, earthy wild rice, and savory vegetables in a creamy sauce, topped with melted cheddar cheese.

Ingredients: 2 cups cooked wild rice. 2 cups cooked chicken, shredded. 1 cup sliced mushrooms. 1/2 cup diced onion. 1/2 cup diced celery. 1/2 cup diced carrots. 1 can cream of mushroom soup. 1 cup chicken broth. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 1/4 cup chopped parsley. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine cooked wild rice, shredded chicken, mushrooms, onion, celery, and carrots. In a separate bowl, mix together cream of mushroom soup, chicken broth, and sour cream until well combined. Pour the soup mixture over the rice and chicken mixture, and stir until evenly coated. Season with salt and pepper to taste. Transfer the mixture into a greased casserole dish. Sprinkle shredded cheddar cheese on top. Bake in the preheated oven for 25-30 minutes, or until bubbly and cheese is melted. Garnish with chopped parsley before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

A comforting and hearty soup with tender chicken, nutty wild rice, and a creamy broth.

Ingredients: 1 cup shredded cooked chicken. 1/2 cup wild rice, uncooked. 1 onion, finely chopped. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup heavy cream. 2 tablespoons butter. 2 tablespoons all-purpose flour.

Instructions: In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Saut until vegetables are softened. Stir in flour to create a roux. Gradually add chicken broth, stirring constantly to avoid lumps. Add shredded chicken, wild rice, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes or until rice is tender. Pour in heavy cream and simmer for an additional 10 minutes. Adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

This vibrant and nutritious Sprouted Wild Rice and Beet Salad is bursting with flavors and textures. It combines the earthy goodness of sprouted wild rice with the sweetness of roasted beets, the freshness of herbs, and the crunch of toasted pecans. Perfect for a healthy lunch or as a delightful side salad for your dinner.

Ingredients: 1 cup sprouted wild rice. 2 medium beets, roasted and diced. 1/2 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup chopped red onion. 1/4 cup crumbled feta cheese. 1/4 cup toasted pecans, chopped. Salt and black pepper to taste.

Instructions: Cook the wild rice according to package instructions until tender, about 30 minutes. Drain and let it cool. In a large bowl, combine the cooked wild rice, roasted and diced beets, chopped parsley, chopped mint, chopped red onion, and crumbled feta cheese. Toss the salad ingredients together gently until well mixed. In a small skillet, toast the pecans over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them. Sprinkle the toasted pecans over the salad. Season the salad with salt and black pepper to taste. Toss everything together one more time to ensure even distribution of flavors. Serve the sprouted wild rice and beet salad immediately as a refreshing side dish or a light main course.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty casserole with soft chicken, hearty wild rice, sweet butternut squash, and sour cranberries baked together in a creamy sauce.

Ingredients: 1 cup wild rice. 2 cups chicken broth. 1 butternut squash, peeled and diced. 1 lb chicken breast, diced. 1 cup dried cranberries. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried sage. 1 cup heavy cream. 1 cup shredded cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Wild rice and chicken broth should be mixed together in a saucepan. It should boil first, then turn down the heat and simmer for 30 minutes, or until the rice is done. Warm up the olive oil in a big pan over medium-low heat. Add the garlic and onions and cook until they get soft. Cook the chicken breast until it turns brown after adding it to the pan. It's time to add the dried cranberries, dried thyme, and dried sage. Bring it to a boil again. Put the cooked wild rice and chicken mixture in a greased casserole dish. Add heavy cream to the casserole and then top it with shredded cheese. Put foil over it and bake for 25 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and the sauce bubbles. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 40 minutes

This creamy chicken and wild rice soup is a comforting and hearty meal perfect for chilly days. With tender chicken, wholesome wild rice, and aromatic herbs, it's a crowd-pleaser that's easy to prepare in a slow cooker.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup uncooked wild rice. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, chopped. 4 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 cup heavy cream. 1/4 cup all-purpose flour.

Instructions: Add wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, sage, salt, and pepper to a slow cooker. Now add the diced chicken. Place the dish on low for 6 to 8 hours or high for 3 to 4 hours, covered, until the rice is soft and the chicken is cooked all the way through. Mix heavy cream and flour together in a small bowl with a whisk until the mixture is smooth. The last 30 minutes of cooking are when you add the cream mixture and stir it in. Taste the soup when it's done cooking and add more seasoning if you think it needs it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

This dish has soft chicken breasts with a tasty bacon mushroom cream sauce, all on top of hearty wild rice. This meal is perfect for any event because it's comforting and filling.

Ingredients: 4 boneless, skinless chicken breasts. 6 slices bacon, chopped. 8 oz mushrooms, sliced. 1 cup heavy cream. 2 cloves garlic, minced. 1 teaspoon thyme. Salt and pepper to taste. 2 cups cooked wild rice. 2 tablespoons olive oil.

Instructions: Season chicken breasts with salt, pepper, and thyme. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add chopped bacon and cook until crispy. Remove bacon from skillet and set aside, leaving the bacon grease in the skillet. Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown. Add minced garlic to the skillet and cook for another minute. Pour in heavy cream and stir to combine. Bring the mixture to a simmer and let it cook until slightly thickened, about 5 minutes. Return the chicken breasts to the skillet, along with the cooked bacon, and let them simmer in the sauce for a couple of minutes. Serve the chicken breasts and sauce over cooked wild rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

The earthy flavor of wild rice and the rich flavor of sauted mushrooms come together in this flavorful and nourishing dish known as Wild Rice and Mushroom Pilaf. It works well as a main course for vegetarians or as a side dish.

Ingredients: 1 cup wild rice. 2 cups vegetable broth. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley.

Instructions: Use cold water to rinse the wild rice. Bring the vegetable broth to a boil in a pot. When the wild rice is tender, simmer it for 45 minutes with a lid on. Heat the olive oil in a skillet over medium heat. Add the garlic and onions, and saut until transparent. Add the black pepper, salt, and mushrooms. Saut the mushrooms until they are soft. Mix the mushroom mixture with the cooked wild rice. Add the chopped parsley and stir. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 50 minutes

The nutty flavor of wild rice goes well with the sweetness of blueberries, the crunch of toasted pecans, and the freshness of mint in this salad. This tasty dish gets a zesty boost from the garlic and lemon dressing.

Ingredients: 1 cup wild rice. 2 cups water. 1 cup blueberries. 1/2 cup toasted pecans. 1/4 cup sliced scallions. 1/4 cup chopped fresh mint. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Run cold water over the wild rice several times to clean it. Put the wild rice that has been rinsed and 2 cups of water in a saucepan. Turn down the heat, cover, and simmer for 45 to 50 minutes, or until the rice is soft and most of the water is absorbed. Take it off the heat and let it cool down. Wild rice that has been cooked and cooled should be mixed with blueberries, toasted pecans, scallions, and chopped mint in a large bowl. Mix the minced garlic, olive oil, and lemon juice together in a small bowl using a whisk. Add pepper and salt to taste. Add the garlic and lemon dressing to the salad, and then gently toss everything together. Put the salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more mint leaves as a garnish. Enjoy the Blueberry Wild Rice Salad!

Prep Time: 15 minutes

Cook Time: 50 minutes