Wild Rice Dry Mix Recipes

Steps:

• 1. Combine all of the spices in a medium saucepan and mix thoroughly. Add the both types of rice, the chicken stock, water and butter (if using).
• 2. 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.
• 3. NOTE: May be used in any recipe that calls for Uncle Ben's Wild Rice.

Steps:

• In an airtight container, combine the first six ingredients. Store in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup total). , To prepare rice: In a saucepan, bring water and 3 tablespoons herb mix to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.

Steps:

• The Lundberg Wild Rice is a wonderful black, hearty wild rice. It is about $4 for 8oz at Walmart.
• The Lundbery Wild Blend Rice is Long Grain Brown Rice, Sweet Brown Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice. It was a little over $5 at Walmart.
• The other rices were purchased at Walmart, as well for under a dollar each.
• In a large bowl, hand mix everything save the rosemary. It is important that you do not add bouillon powder or seasoning at this time. When you store it, all the small particles will sink to the bottom. If you are portioning, you will not have all portions evenly flavored. Add seasoning while cooking.
• I like to pour mine in a spaghetti jar, with the sprig of rosemary standing in the center with rice around it.
• Store on your shelf; use what you will, when you need it.
• I recommend using homemade lamb or homemade venison broth to cook rice. I like to add a little olive or coconut oil and some lemon rings. Feel free to go crazy on the herbs and spices.

Steps:

• Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
• Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
• Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
• Mix mushrooms into prepared rice and season again with salt and pepper.

Steps:

• In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.

Steps:

• Mix ingredients and store in an air-tight container.
• Attach these instructions.
• To prepare, bring 3 1/4 cups water to boil in a medium saucepan.
• Add Rice Mix, cover, and simmer for 50 minutes.
• Remove from heat, and wait 10 minutes before fluffing with a fork.
• Use Long Grain white rice to decrease cook time to about 35-40 minutes.
• Wild rice takes quite awhile to cook.

Steps:

• Mix all dry ingredients. This is the mix. It will keep indefinitely as long as it is dry, so it's a great pantry item for a busy weekday night.
• Put in pot and add 2 quarts liquid (I love chicken broth, but you could use vegetable broth, beef broth, or 1/2 broth and 1/2 water. I've never tried all water, as I expect that would be rather bland, but you could use that, as well.)
• Add tomato paste if you are using it (highly recommended). Add carrots and celery if you are using them.
• Bring to a boil, then simmer till wild rice has split and peas just about fall apart, about 1 1/4 hours.
• Add canned items, as well as any leftover vegetable and meat that you are using, just enough to heat through.
• Wonderful with Parmesan or Romano cheese grated over it.
• You can also ladle into a microwave safe bowl, add an egg and cook in microwave until the egg is softly poached -- then stir the egg into the soup till creamy. Yum!