Wild Rice Supreme Recipes

WILD RICE PILAF

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
• Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

CHICKEN AND WILD RICE SUPREME

Steps:

• 1. Prepare rice according to package directions.
• 2. Melt butter in a heavy saucepan; add onion and cook until transparent. Blend in flour and cook for 1 minute. Gradually add half and half and chicken broth; cook, stirring constantly until thickened. Stir in salt and pepper.
• 3. Combine cooked rice, chicken, and cream sauce. Add parsley. Spoon mixture into a lightly greased 2-quart casserole. Bake at 425 degrees for 30 minutes or until hot and bubbly.

CHICKEN AND WILD RICE CASSEROLE SUPREME

Steps:

• Preheat oven to 350 degrees F.
• Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
• In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
• Spoon the topping mixture evenly over the casserole.
• Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
• Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

RICE SUPREME

Steps:

• Wash and steam 1 1/4 cups rice (can use rice cooker). Drain off any liquid. Add marshmallows, crushed pineapple, drained (save the juice) and cool in refrigerator. Dissolve gelatin in boiling water. Add chilled pineapple juice. Cool until slightly thickened and add to rice. Add whipped topping to make desired creaminess.