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

Pesto Risotto Muffins

1/4 cup + 1 tablespoon extra-virgin olive oil
1/4 cup finely grated Parmesan or Pecorino Romano cheese + additional for garnish
1 tablespoon unsalted butter
kosher salt and freshly ground black pepper
1 large shallot — minced
1 packed cup basil leaves — rinsed and patted dry
2 medium garlic cloves — one minced and one roughly chopped
3 tablespoons finely grated Pecorino Romano cheese
1 cup Arborio or Carnaroli rice
1 tablespoon pine nuts
2 cups chicken or vegetable broth — divided, at room temperature
1/4 cup extra virgin olive oil
2 tablespoons cornstarch

Preheat the oven to 350F.

Melt the butter and 1 tablespoon oil together in a 2-quart high-sided skillet or sauté pan over medium-low heat.

Add the minced shallot and cook, stirring frequently, for 4-5 minutes, until the shallot is soft and just starting to brown at the edges. Add the minced garlic and cook for 30 seconds more. Add the rice and cook, stirring frequently, for about 3 minutes, to give the rice a hint of toasty color and flavor.
Stir in 1 cup of the broth and cover. Simmer, stirring occasionally, for 7-8 minutes, until the rice has absorbed most of the broth.

While the rice simmers, whisk the remaining broth with the cornstarch.

When the rice has soaked up most of the broth, add the whisked, dissolved cornstarch mixture and cook, stirring constantly, for 1-2 minutes to thicken the risotto. Remove from the heat and stir in 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.

Spoon 2 tablespoons of risotto into the wells of a standard 12-cup muffin tin; you will be able to fill 10 of them. Bake for about 25 minutes, until the tops and edges of the risotto muffins are crispy and just starting to turn golden brown.

Cool in the pan on a wire rack for 5 minutes. Loosen each muffin with an offset spatula or mini silicone spatula if you’re using a nonstick muffin tin, and gently remove from the pan.

Serve each muffin topped with a dollop of pesto (see step below for pesto) and a sprinkle of additional cheese.

Combine basil leaves, roughly chopped garlic, 3 tablespoons Pecorino Romano cheese, pine nuts, 1/4 cup oil and freshly ground pepper in a small food processor and pulse until a thick puree forms.

Serving Size: 10


Cooking with Basil

Cooking with Basil

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

Chicken Bake

2 cups diced, cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1 cup water
1/2 cup milk
1/2 cup grated Cheddar cheese
1/2 teaspoon dry mustard
1/2 teaspoon salt
1-1/2 cups quick cooking rice
1 (10 oz.) pkg. frozen broccoli, thawed

In greased 1 1/2 quart casserole dish, blend soup, water and milk. Stir in chicken, cheese, mustard, salt, rice and broccoli.

Bake at 400 degrees for 25 minutes.


CorningWare French White 1-1/2-Quart Covered Round Dish with Glass Top

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


Corelle Livingware 20-Ounce Salad/Pasta Bowl, (6)

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