WILD RICE SOUP II
Hearty and full of flavor, a meal in itself.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Rinse and sort lentils, discarding any debris or blemished lentils.
- Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
- Using a medium saucepan cook rice according to package directions.
- In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 40.9 g, Cholesterol 33.3 mg, Fat 10.7 g, Fiber 8.8 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 620.8 mg, Sugar 3.8 g
ELEGANT WILD RICE SOUP
This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.
Provided by Debra B
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 25.7 g, Cholesterol 54.9 mg, Fat 21.2 g, Fiber 2.2 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 328.6 mg, Sugar 1.3 g
DUCK AND WILD RICE CASSEROLE
An old one from Southern Living. My mom has made this one for years, using the bounty from my dad's duck hunts.
Provided by ratherbeswimmin
Categories Wild Game
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
- Lower heat; cover and simmer 1 hour or until ducks are tender.
- Remove ducks from stock; strain stock and reserve.
- When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
- Cook rice by following the package directions.
- Drain mushrooms, reserving the liquid.
- Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
- Saute chopped onion in the melted margarine until tender.
- Add in flour, stirring until smooth.
- Add in mushrooms; cook/stir constantly for 1 minute.
- Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
- Stir in duck, rice, half-and-half, and parsley.
- Spoon into a greased 2-quart shallow casserole dish.
- Sprinkle almonds over the top.
- Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.
HEARTY WILD RICE SOUP
When I was a judge at a local fair, this soup recipe received my highest score. Of all the recipes I tasted that day, it was the only one I went home with and has been a winner ever since. -Kathy Herink, Gladbrook, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook beef, celery and onions over medium heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in water, broth, soup, rice mix and contents of the seasoning packet. Bring to a boil. Reduce heat; simmer, covered, 5 minutes or until heated through. Top servings with bacon.
Nutrition Facts :
COOKED WILD RICE
Just a few years after the chef Larry Forgione opened his restaurant, An American Place, Craig Claiborne and Pierre Franey asked him about his Thanksgiving table. Amid the duck and turkey, the oysters and persimmon pudding was "that most domestic of all cereals," wild rice, in a hearty soup. Easy enough for a weeknight, this simple recipe doesn't have to be relegated to the annual feast. Pair it with roast chicken or broiled fish, or top it with cooked Italian sausage and mushrooms to make it a meal of its own.
Provided by Craig Claiborne and Pierre Franey
Categories side dish
Time 1h
Yield About 2 cups
Number Of Ingredients 6
Steps:
- Rinse and drain the rice.
- Heat the butter in a saucepan and add the onion. Cook until the onion is wilted. Add the rice and stir. Add salt and pepper to taste. Add the water or chicken broth and bring to the boil.
- Cover closely and let simmer 30 to 45 minutes or until the rice ''blooms'' and is tender. Cooking time will vary due to grain size and moisture content.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 652 milligrams, Sugar 5 grams, TransFat 0 grams
DUCK SOUP WITH BROWN RICE AND YAMS
Duck and rice in a savory broth, offset with the sweetness of yams and green peas. Hearty enough for a main dish. If you can get a large (6 pound) duck, cut off the breast and save it for another recipe.
Provided by Lorac
Categories Duck
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place duck pieces in a soup pot and brown over medium heat.
- Add broth and water, bring to a boil and skim away any scum that forms.
- Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme.
- Bring back to a boil, reduce heat and simmer 45 minutes.
- Remove duck pieces and let cool.
- Strain and degrease stock.
- Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes.
- In the meantime, remove duck meat from bones and dice.
- Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes.
- Add peas and simmer 5 minutes or until tender.
- Add chopped sage and ladle into soup bowls.
WILD RICE AND CHEDDAR DUMPLING SOUP
I'm a homemaker and enjoy preparing hearty soups and stews for my husband and two daughters. This is one of their favorites.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 14 servings (about 5 quarts).
Number Of Ingredients 20
Steps:
- Place the first seven ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add beef and rice., In a small bowl, combine flour and milk until smooth. Stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and seasonings., Combine the baking mix, cheese and milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 317 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 930mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
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