Confetti Long Grain And Wild Rice Recipes

SLOW-COOKER CONFETTI BROWN RICE

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except broccoli.
• Cover; cook on High heat setting 2 hours 30 minutes to 3 hours 30 minutes.
• Stir in broccoli. Cover; cook 15 to 20 minutes longer or until broccoli is crisp-tender.

CONFETTI LONG GRAIN AND WILD RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, red pepper, carrot, onions and salt in oil for 4-5 minutes or until vegetables are tender. , Transfer rice to a serving bowl; add vegetable mixture and toss gently.

LONG GRAIN AND WILD RICE MIX

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.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Cook the long-grain and wild rice mixes according to the package directions. Set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
• In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
• Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

CONFETTI RICE

Steps:

• Bring water to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
• Spoon rice mixture into large bowl. Cool to room temperature. Fluff with fork.
• Mix bell pepper, onion, oil, vinegar and black pepper in medium bowl. Add to rice mixture; mix well. Sprinkle with pecans. Serve immediately. Or, cover and refrigerate until ready to serve. (Do not add pecans until ready to serve).