Wild Rice Soup

2 tablespoons butter
1 cup each diced carrots, onions and celery
3 tablespoons all-purpose flour
3 cups hot chicken broth
1 cup cooked wild rice, drained
1 cup cubed cooked chicken
1 teaspoon thyme, crushed
1 cup stemmed fresh button mushrooms, cubed
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
2 teaspoons white wine Worcestershire Sauce
1 cup fresh or frozen peas
2 teaspoons minced orange peel
3 tablespoons slivered almonds, toasted
salt and freshly ground black pepper to taste

Melt butter in Dutch oven and add carrots, onions and celery. Saute’ about 5 minutes; add flour and cook about 5 minutes more, stirring constantly. Add broth and stir to loosen roux from bottom of pan. Add wild rice, chicken and thyme; let simmer for about a half hour, stirring frequently.

Meanwhile, saute’ mushrooms and parsley in olive oil and Worcestershire sauce about 5 minutes; add to soup, along with peas, orange and almonds. Season with salt and freshly ground black pepper to taste before serving.

Yield: 6 servings


Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red


Harvest Rice

2 tablespoons margarine
2 cups Water Maid® Medium Grain Rice or River® Medium Grain White Rice
1 teaspoon salt
2 cups chicken broth
1 cup cranberry juice
2 tablespoons unsweetened apple juice
2 tablespoons fresh lemon juice
2 teaspoons light brown sugar
1 teaspoon cinnamon
1 tablespoons raisins, chopped
2 small tart apples, peeled, cored, chopped
1 cup green onion, chopped

In a saucepan, over medium heat, melt margarine. Stir in rice and salt, stirring to coat rice. Add chicken broth, juices, sugar, cinnamon and raisins. Bring to a boil. Cover and simmer 20 minutes. Stir in apples and green onions.

Serves 6 to 8


Cooking with Brown Sugar: 51 Recipes

Slow Cooker Barley Wild Rice Pilaf with Cashews

3/4 cup regular barley
3/4 cup wild rice
2 cans diced tomatoes with garlic — (14.5 ounce) basil, and oregano, undrained
1 cup finely chopped celery — (2 stalks)
1/2 cup finely chopped onion — (1 medium)
4 cloves garlic — minced
1 teaspoon snipped fresh rosemary
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
2 cans broth — (14.5 ounce) chik’n flavor, water or juice
1/4 cup coarsely chopped cashews — unsalted

Rinse and drain barley and wild rice. In a 3 1/2- or 4-quart slow cooker combine barley, wild rice, tomatoes, celery, onion, garlic, rosemary, pepper, and salt. Pour broth over mixture in cooker.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Remove crockery insert from cooker, if possible, or turn off cooker. Cover and let stand for l0 minutes before serving. Top each serving with cashews.

Number of Servings: 12


Crock-Pot 4-Quart Oval Manual Slow Cooker, Black

Chicken and Rice Dinner

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Campbell’s Cream of Chicken soup
1 1/2 cups water
1/4 teaspoon each paprika and pepper
1 1/2 cups uncooked Minute Rice
2 cups fresh or thawed frozen broccoli flowerets

In a medium skillet over medium high heat, heal oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.

Add soup, water, paprika and pepper. Heat to a boil.

Stir in rice and broccoli. Place chicken on rice mixture. Season with additional paprika and pepper. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink.

Make 4 servings.


Victoria Cast Iron 10″ Skillet Frypan, Seasoned, Longer Handle, Medium, 10 inch

Jambalaya (3)

4 tablespoons margarine
1 cup onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 cup green onion, chopped
2 garlic cloves, minced
2 cups chicken broth
1 can (8 oz) tomato sauce
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon poultry seasoning
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 bay leaves
1 lb sliced sausage, cooked **
2 cups medium grain white rice

In a large saucepan, over medium heat melt margarine, sauté onions, celery, bell peppers, green onions, and garlic until tender-crisp. Add chicken broth, tomato sauce, and add all seasonings. Bring mixture to a boil. Add rice. Cover, reduce heat and simmer for 20 minutes.

Fold in cooked sausage. Remove bay leaves, serve.

** Prepared duck, ham or seafood may be substituted for sausage.

Serves 6


Mirro Get A Grip Nonstick Stockpot with Glass Lid Cover Cookware, 8-Quart, Black

Risotto Topped with Caramelized Apricots

Risotto
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon minced shallots
1 cup Arborio rice
3 cups chicken broth
1 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon butter

Caramelized Apricots
1 cup diced fresh apricots
1/4 cup water
3 tablespoons Splenda® Sugar Blend for Baking
1 tablespoon fresh lemon juice
1 tablespoon butter
1/2 cup walnut halves

Heat olive oil in a medium saucepan over medium heat; add garlic and shallots. Cook, stirring constantly, for 3 minutes or until shallots are translucent.

Stir in rice and chicken broth; bring to a boil. Reduce heat to low; simmer covered for 20-22 minutes (stirring occasionally) or until rice is tender but still firm to the bite. Remove from heat; stir in cheese and butter.

Combine apricots, water, Splenda® Sugar Blend for Baking, and lemon juice in a small saucepan; bring to a boil over high heat. Stir in the butter and cook uncovered for 5 minutes or until apricots are softened and the juices begin to brown.

Divide risotto among 8 shallow serving bowls; top evenly with apricots and walnuts. Garnish with basil and cheese.

Serves: 8

Cooking with Walnuts: 51 Recipes using Walnuts

Lemon Rice Dressing

1/3 cup butter
1 cup celery; finely diced
1/2 cup onion; chopped
3 cups rice; cooked
1 tablespoon lemon rind; grated
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 cup lemon juice

Melt butter in frying pan add celery and onion, cook until tender. Toss lightly with rice, lemon rind, salt, thyme and lemon juice.

Sufficient to stuff a 4-pound dressed fish


Cook N Home Nonstick Ceramic Coating 10-Piece Cookware Set, Red

Vegetable Fried Rice

2 tablespoons oil for stir-frying
1 teaspoon minced fresh ginger
1 medium onion, diced
1/2 cup frozen corn or peas
1/2 red bell pepper, deseeded, diced
3 1/2 cups previously cooked scented rice
2 teaspoons soy sauce or to taste
Black pepper, to taste
3/4 cup cashews
1 green onion, finely chopped
Salt to taste, optional

Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened. Push the onion to the sides of wok. Add the frozen corn or peas in the middle, and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute. Add rice in middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan.

Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings. It’s generally not necessary though, since the rice is already cooked and just needs to be heated through.

Stir in soy sauce, and pepper. Stir in cashews. Stir in green onion. Taste and add seasoning if desired.


Joyce Chen Classic Series 4-Piece Carbon-Steel Wok Set

Risotto with Sugar Snap Peas and Ham

1/2 pound sugar snap peas, trimmed and cut in half on the diagonal
3 1/2 cups low sodium chicken broth
2 teaspoons olive oil
4 leeks, thinly sliced
2 cloves garlic, minced
1 cup arborio rice
4 oz cubed ham
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper

Cook peas in boiling water 4 minutes or until crisp tender. Drain and rinse with cold water and set aside. Pour broth into a saucepan and bring to a simmer, reduce heat and keep broth warm.

Heat oil in a saucepan. Add leeks and cook 6 minutes stirring until softened. Add garlic and cook 1 minute. Stir in rice and cook 1 more minute. Stir in broth a 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup, rice should be tender yet firm.

Add peas and ham and cook stirring 2 minutes or until peas are heated through. Stir in cheese and pepper.

Makes 4 servings.


Rachael Ray Cucina Hard Porcelain Enamel Nonstick Cookware Set, 12-Piece, Agave Blue

Turkey Mushroom Risotto

2 tablespoons butter
1 large shallot, chopped
1/3 pound chanterelles or other fresh mushrooms, chopped
2 garlic cloves, chopped
1 tablespoon fresh sage, chopped
1 1/2 cups Arborio, Carnaroli, Vialone Nano, or other risotto rice
Salt
3 cups turkey or chicken stock
2 ounces Chevre or other fresh goat cheese
Black pepper to taste

Bring the stock, plus an additional 2 cups of water, to a simmer.

Heat the butter in a medium-sized pot over medium-high heat for 1-2 minutes, until it begins to brown. Add the shallots and mushrooms and toss to combine. Salt them well and sauté until the shallots are translucent, about 3 minutes.

Add the garlic, sage and rice and stir well. Sauté for another 1-2 minutes, stirring often. Add 1 cup of the simmering stock. Stirring constantly, let the stock evaporate before adding another 1/2 cup. Repeat, stirring almost constantly, until the rice is al dente, cooked through but still a little firm. This will take about 20-30 minutes.

When the rice is al dente, add the goat cheese and stir well to combine. Add the black pepper and stir again. Serve at once.

Serves 4.


Simply Calphalon Nonstick 7-qt. Dutch Oven & Cover