NORTHWOODS WILD RICE
My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.
Nutrition Facts : Calories 306 calories, Fat 18g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 506mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
NORTHWOODS WILD RICE SOUP
Northwoods Wild Rice Soup is a creamy blend of wild rice, chunks of chicken and ham, veggies and a delicious splash of sherry.
Provided by Cathy B.
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In Dutch oven, saute onion, shredded carrot and celery for a few minutes, or until softened. If necessary, cover and simmer for a few minutes so the veggies can soften without browning.
- Add half & half, broth, sherry, cooked wild rice, chicken, ham, salt & pepper. Simmer for 15-20 minutes to meld flavors.
- In small bowl, stir together flour and melted butter. Stir into hot soup. Continue cooking, stirring occasionally, until thickened (5-10 minutes.) If desired, top with toasted almonds and an additional drizzle of Sherry or Marsala. Enjoy!
Nutrition Facts : Calories 458.9, Fat 29.4, SaturatedFat 15.7, Cholesterol 109.5, Sodium 637.6, Carbohydrate 25.9, Fiber 2, Sugar 2.3, Protein 22.2
NORTHWOODS WILD RICE SOUP
We serve this soup on Christmas eve when food is supposed to be rich and filling. It's great anytime of year, though! I personally recommend using MN wild rice. It adds the rich nuttiness that makes this soup a winner.
Provided by tmkrueger
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a deep, heavy-bottom pot, combine all ingredients except flour and water.
- Cook over medium heat, stirring occasionally, until heated through (20 min).
- In small bowl whisk together flour and water.
- Add slowly into hot soup, stirring constantly to avoid lumps.
- Continue cooking, stirring occasionally, until thickened (5-10 minutes).
Nutrition Facts : Calories 387.4, Fat 19.7, SaturatedFat 10.5, Cholesterol 86.9, Sodium 350.7, Carbohydrate 25.6, Fiber 2, Sugar 2.5, Protein 20.7
WILD RICE SOUP
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup-which I first had at my sister's house-brings me compliments no matter where I serve it. -Elienore Myhre, Balaton, Minnesota
Provided by Taste of Home
Time 1h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.
Nutrition Facts : Calories 270 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
NORTH WOODS WILD RICE SOUP
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
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