Soup Wild Rice Cranberry Recipes

SOUP - WILD RICE & CRANBERRY RECIPE

Steps:

• Cook wild rice per package directions (50-60 minutes). Cook rice until the kernals are opened and slightly chewy rather than mushy. Melt butter in a 4 qt pot or dutch oven over medium heat. Add the carrot, celery and onion; cook until the carrot is tender about 8 minutes - stir occasionally. Add flour and stir until smooth. Gradually add the stock whisking constantly to prevent lumps. Increase heat to medium-high and stir until the soup is thickened - about 5 minutes. Stir in the rice and crandberries. Reduce heat, cover and simmer, stirring occasionally, until the cranberries are softened and plumped - about 15 minutes. Stir in milk and dry sherry. Stir occasionally until soup is warmed through. Season to taste - serve

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.

CRANBERRY WILD RICE

Steps:

• Cook onion in butter in 10" skillet until tender but not brown.
• Break up cranberry sauce with a fork and add enough water to cranberry sauce to make 4¼ cups.
• Add cranberry sauce, rice and seasoning packets to skillet; stir. Bring to a boil.
• Cover tightly and cook over low heat until all liquid is absorbed; about 25 minutes. Stir in celery. Serve.

CRANBERRY WILD RICE

Steps:

• in a saucepan combine chicken stock and rices, bring to a boil, then simmer, covered for 45 minutes meanwhile melt butter in a skillet and add onionsand sugar.
• cook at medium for a few minutes until liquid is absorbed, then turn heat to low and carmelize the onions slowly, for 25 minutes, stirring occasionally stir in dried cranberries and cover, cooking on low for 10 minutes or until cranberries plump up add rice to a medium bowl, add onion mixture and toasted pecans.
• season with salt& pepper to taste.