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WILD RICE DRESSING

Ingredients: 1/4 Cup(s) Wild Rice -- uncooked 1 1/4 Cup(s) Chicken bouillon powder 1/2 Cup(s) Onion -- chopped 1/4 Cup(s) Dillseed 1 1/2 Teaspoon(s) "Chicken" Bouillon -- 1/2 Teaspoon(s) Dried Thyme 1/8 Teaspoon(s) Pepper 2 Cup(s) Fresh Mushrooms -- fresh 1/2 Cup(s) Waterchestnuts -- chopped Directions: Rinse wild rice in a strainer under cold running water for 1 min. In med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min. Stir mushrooms, celery and water chestnuts into rice mixture. Return to boiling; reduce heat. Simmer, covered for 10 - 20 min more, or until celery is just tender, stirring occasionally. Serves 8
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If using fresh chilies, grill or roast them by setting them under the broiler until they start to blis Wild mushroom ragu with polenta Place the dried mushrooms in a medium mixing bowl, and cover with boiling water. Let the mushrooms stand until softened, about 20 minutes. Lift the mushrooms from the water, and gently squeeze the liquid back into the bowl. Cut the larger mushroom About rice aromatic rices Heat 1 cup regular long-grain rice with 1 cup chicken broth, 3/4 cup water, and 1/4 teaspoon salt to boiling. Cover and simmer on low 18 to 20 minutes until rice is tender and liquid is absorbed. ORANGE-CILANTRO: After rice has cooked, stir in 2 t Breakfast rice Combine all the ingredients in a saucepan. Bring to a boil, cover, reduce the heat, and cook for 40 minutes. Let rest for 10 minutes before serving. This may also be made in a slow cooker overnight. Combine all of the ingredients and cook on low f Wild rice cakes In a large bowl, whish the eggs, mustard, flour, salt, pepper, and coriander together until smooth. Add the green onions and wild rice, and stir until combined. The mixture should hold together when scooped; if necessary, add a bit of water. Hea Wild salmon with beurre blanc nantais To make the beurre blanc, place the shallots, vinegar and wine in a pan and reduce until there is almost no liquid left. Add the cream and heat gently. Whisk in the butter a little at a time, never allowing the sauce to boil. Season with lemon juice and Coconut curried tofu with green jasmine rice Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to a bowl. Bring water and salt to a boil. Stir in rice; bring to a boil. Reduce heat and simmer on low for about 18 minutes, or until water Foolproof rice bread for the r2 d2 Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. For a richer bread, use 1 egg and 3/4 c water instead of 1 c water. Lemon rice Saute vegetables. Add rice, water, lemon juice. Add salt and lemon zest. Bring to a boil. Lower heat and simmer 20 minutes, covered. Fluff. Pork chops and rice Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender. Lentil and rice soup In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over rice. Wild mushroom, tomato and zucchini gratin In a medium saute pan, heat 1/4 cup oil to smoking point. Carefully add onions and saute until translucent. Season with salt and pepper to taste. Remove from heat and transfer to a casserole dish. Lay a single layer of tomatoes on top of the on Wild hash Place the rice blend in a saucepan with 2 cups of the water. Bring to a boil, reduce heat, cover and cook for 45 minutes. Let rest for 10 minutes. Meanwhile, place the remaining water in a large non-stick frying pan. Add the onion, bell pepper, mushrooms Pork chops and rice mexicana Brown chops on both sides in a hot skillet -- remove chops to a casserole. Saute onion, green pepper and garlic in the drippings until lightly brown. Add rice and saute until golden. Add remaining ingredients and simmer for a few minutes. Pour this m Brown rice ambrosia Combine all ingredients, mix well and chill. Spicy peanut dressing Mix all ingredients in a blender. Contributor: California pizza kitchen Donna's cornbread, sausage and jalapeno dressing "This is a twist on the traditional cornbread dressing. If you like jalapenos - you will love this dressing! It's spicy without being hot. My family requests it every year and they are hard to please!" Submitted by: Donna Lasater Serves: 10 Red potato salad with grainy mustard dressing Place potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside until cool enough to handle. Chop potatoes and mix with scallions, celery and olives. To m Oriental dressing & marinade Combine ingredients; mix well. Use as a marinade for crisp-tender cooked broccoli, mushrooms or favorite vegetable combinations, or toss with mixed green salads. Makes about 1/2 cup dressing. Apple pecan dressing Melt the margerine in a large stock pot. Add the onions, escallions, green pepper, (Some hot chili, or Jalapenpo, or Jamaican Scotch Bonnet Peppers too, if you are adventurous-), celery, apples, pecans, garlic, turkey g giblets, and all the spices and sea Almond bark rice krispies Melt almond bark. Mix all ingredients together and drop by spoon on wax paper. Put in refrigerator until firm. Rice pudding Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg; serv Caesar salad dressing whisk the lemon juce and egg together. add the anchovy paste vinegar, salt, pepper and olive oil and whisk vigouously. top your salad with parmesan cheese. Rice flour and yogurt pancakes Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.mix egg with oil and yogurt; stir in milk. Pour liquid ingredients over dry ingredients and mix until just blended. Heat a non-stick skillet over medium heat. Pour b Bell peppers with brown rice stuffing Slice the tops from the peppers to form lids. Scoop out the seeds & membranes. Place the peppers in a greased casserole. Saute the onion & garlic in the oil over low heat until the onion is soft & golden. Add the rice & half Cumin herb rice pilaf Thinly slice white part of scallions to measure 1/4 cup. Finely chops the green tops to measure 1/3 cup. Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until Sushi rice Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Cabbage & tofu over rice Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking. Saute the onion in the oil till translucent. Add cabbage, stirring occasionally, for about 5 minutes. Combine sauce ingredients Wild rice and chicken salad with tarragon Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled. Add chicken, celery, appl Turkey saltimbocca (rice) In large skillet, melt butter over medium-high heat. Sprinkle cutlets with l/8 tsp pepper; add to hot butter, pepper side down. Cook 1 minute. Turn over; top with prosciutto, cheese and sage. Cover; cook 1 minute or until cheese melts. Makes 4 servings. P