Asian Wild Rice Soup Recipes

WILD RICE SOUP

Steps:

• In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

ASIAN WILD RICE SOUP

Steps:

• Heat wild rice and water to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
• Stir in bell pepper and broth. Cook uncovered over medium heat 5 minutes, stirring occasionally.
• Stir in remaining ingredients except cilantro. Cook uncovered over medium heat 5 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle each serving with cilantro.

CHICKEN AND WILD RICE SOUP RECIPE

Steps:

• Gather the ingredients.
• Coat chicken breasts in salt and pepper, then cover in flour. Reserve excess flour for later.
• Heat olive oil in a large pot or Dutch oven that can contain entire soup (about 8 cups). Add chicken to pot and cook for 2 minutes per side or until golden brown. Chicken will not be cooked through. Remove chicken from pot, leaving oil behind.
• Add diced onions and carrots. Sauté for 2 to 4 minutes over medium heat or until vegetables are softened.
• Stir in mushrooms, minced garlic, and flour until combined. Cook for another 2 to 3 minutes over medium-low heat.
• Pour in chicken broth, stirring bottom of pot as you add broth to release any small bits that have stuck. Bring liquid to a boil.
• Add chicken, sage, thyme, and wild rice. Cover pot, reduce heat to low, and cook for 45 minutes or until rice is tender.
• Remove lid and take out chicken breasts. Chop or shred
• Return chicken back to pot, then stir in heavy cream. Cook for another 5 minutes over medium-low heat until soup is heated through and slightly thickened. (If you like a thicker soup you can whisk together another 1/4 cup of flour with 3 tablespoons of water, then whisk into soup until thickened.)
• Add more salt and pepper to taste and serve topped with chopped parsley.

WILD RICE SOUP

Steps:

• Prepare rice mix according to package directions,EXCEPT omit the seasoning packet and margarine.
• Meanwhile, in a Dutch oven combine broth, dried thyme (if using), and garlic.
• Bring to boiling.
• Stir in tomatoes, chicken, zucchini, pepper, and, if usinf fresh thyne.
• Return to boiling; reduce heat.
• Cover and simmer for 5 minutes.
• Stir in cooked rice and if desired, Madeira, Heat through.
• Serve.

ASIAN WILD RICE CASSEROLE

Steps:

• Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts., Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice., Pour into an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.