Long Grain Wild Rice SoufflÉ Recipes

RICE SOUFFLE'

Steps:

• Preheat oven to 375°F Coat a 1-1/2-quart baking dish with nonstick cooking spray.
• In a large skillet, sauté onion in butter until golden (if adding mushrooms saute with the onion.).
• In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
• Bake 20 to 25 minutes, or until light golden and heated through.

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.

WILD RICE MUSHROOM BAKE

Steps:

• Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.