Best Herbed Wild Rice Recipes

HERBED CHICKEN WITH WILD RICE

Steps:

• Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken., In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender.

HERBED WILD RICE

Steps:

• In a large saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme and salt if desired. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 70-80 minutes or until rice is tender and liquid is absorbed.

LOW-FAT CROCK POT HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• Cook bacon in 10 inch skillet over medium heat.
• Once bacon is browned, add onion, carrot and celery.
• Cook an additional minutes; drain off excess fat.
• In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
• Once blended, add additional can of chicken broth and spices.
• Pour sauce into crock pot.
• Add rice and turkey; blend well.
• Cook on High for 30 minutes and then reduce heat to Low.
• Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.

SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE (COOKING FOR 2)

Steps:

• In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
• In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.
• Cover and cook on high heat setting 30 minutes.
• Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.
• In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
• Cover and cook on high heat setting 30 minutes.
• Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.

HERBED WILD RICE & QUINOA STUFFING

Steps:

• Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
• Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
• Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

HERBED WILD RICE

Steps:

• Rinse wild rice well under cold running water. Drain well, and set aside.
• Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook until wild rice is tender, about 40 minutes.
• Drain wild rice, transfer it to a bowl, and stir in olive oil, parsley, and marjoram. Season with salt and pepper, and serve at room temperature or chilled.

HERBED CHICKEN & WILD RICE CASSEROLE

Steps:

• Saute the chicken pieces and mushrooms in oil and butter until chicken is very lightly browned.
• Place bacon on bottom of 3 1/2 quart or larger crockpot.
• Place package of rice over bacon, reserving the package of seasoning that is enclosed in the box.
• Place chicken tenders over rice.
• Pour soup over chicken, then add water.
• Top with seasonings and sprinkle with herb mixture.
• Cover and cook on LOW for 5 to 6 hours, or until rice is tender.
• NOTE: Some of the boxed rice mixes may already be combined with the seasonings.
• That is not problem.

SLOW COOKING: SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• 1. In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
• 2. In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients
• 3. Cover and cook on high heat setting 30 minutes.
• 4. Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

COOKING FOR TWO: SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• 1. In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
• 2. In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.
• 3. Cover and cook on high heat setting 30 minutes.
• 4. Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

WILD RICE AND HERBED CHICKEN

Steps:

• 1. Sauté chicken pieces and mushrooms in oil and butter until chicken is lightly browned, Place bacon on bottom of a 3 1/2 quart of larger crock pot. Place rice over bacon. Reserve package of seasonings in the rice. Place chicken tenders over rice. Pour soup over chicken, then add water. Top with reserved seasonings and sprinkle with herb mixture. Cover and cook on LOW for 5 1/2 hours or until rice is tender and NOT mushy.

HERBED WILD RICE

Steps:

• Rinse the wild rice well under cold running water. Drain well, set aside.
• Bring large saucepan of water to a boil. Stir in rice, reduce to a simmer,and cook until rice is tender about 40 minutes.
• Drain the rice, transfer to a bowl, and stir in the olive oil, parsley, marjoram. Season with salt and peper, and serve at room temperature or chilled.