4 cups cubed cooked chicken(breast is best)
4 cups cooked wild rice
1 small yellow onion, chopped
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1(14ounce)can chicken broth
1 cup half-and-half cream(fat free OK)
2(4ounce)cans sliced mushrooms, drained(8 oz total)
1(4ounce)jar pimientos, drained
1 tablespoon dried parsley(fresh minced parsley OK)
1/2 cup slivered almonds

Directions

Consider preparing wild rice and chicken the day before in order to shorten the prep time, as wild rice takes almost an hour to cook. Otherwise, follow all of these steps.

Cook wild rice: Boil 3 cups water, add 1 cup washed wild rice, return to boil, lower heat to simmer for 50-60 minutes until most kernels have popped. Drain any excess water.

Cook chicken cubes: Bake or fry. I like to fry with cooking spray or olive oil, using pepper to taste (NOT the 1 tsp pepper listed in ingredients).

During last 10 minutes of wild rice and/or chicken cook time, prepare the remainder of recipe. If you have made wild rice and/or chicken ahead, then start with the following.

In a large saucepan, saute onion in butter until tender.

Stir in flour, salt, & pepper until blended.

Gradually stir in chicken broth & bring to a boil.

Boil & stir for about 2 minutes or until thickened and bubbly. Make sure to work out any flour
clumps by stirring.

Stir in the cream, chicken, wild rice, mushrooms, pimientos, & parsley, & heat through.

Sprinkle with almonds.

Bake uncovered at 350 degrees for 30-35 minutes or until bubbly.

3 cups whole wheat flour
3 cups all-purpose flour
2(1/4ounce)packages active dry yeast
2 1/2 teaspoons salt
1 cup water
1 cup nonfat milk
1/4 cup butter, cubed
1/4 cup honey
2 cups cooked wild rice

Directions

In a large mixing bowl,combine the whole wheat flour,1 cup all purpose flour,yeast,and salt. In a small saucepan,heat the water,milk,butter and honey to 120-130. Add to dry ingredients;beat until smooth. Stir in the wild rice and enough of the remaining all purpose flour to form a stiff dough.

Turn onto a lightly floured surface;knead until smooth and elastic,about 6-8 minutes. Place in a bowl coated with nonstick cooking spray,turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes.

Punch dough down. Turn onto a lightly floured surface;divide in half. Shape into loaves. Place in two 9×5 inch loaf pans coated with nonstick cooking spray. Cover and let rise until doubled,about 30 minutes.

Bake 375 for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely.

3/4 cup raw wild rice
2 cups water
3/4 cup cherry brandy
1 lb fresh bing cherries(pitted or sliced)
2 bananas, sliced
1 cup sliced almonds
1 cup cream(whipped)
1/4 cup powdered sugar
1 teaspoon vanilla

Directions

1. Cook wild rice in a covered saucepan until very tender (almost mushy) about 40-60 minutes.
2. This is very important because the cherry brandy seems to harden the wild rice.
3. Add cherry brandy and simmer uncovered until excess moisture is evaporated.
4. Refrigerate.
5. This will keep in the refrigerator for a week–in the freezer indefinitely.
6. Pit and slice cherries, slice bananas then combine with wild rice and almonds.
7. Whip cream, powdered sugar and vanilla until thick.
8. Set some aside for topping.
9. Fold whipped cream and wild rice and fruit mixture together.
10. Refrigerate.
11. Before serving, stir mixture and serve.
12. Top with whipped cream, topped with almonds and cherries.

1 lb boneless skinless chicken breasts, diced into 1/2 to 1/4 chunks
1 medium onion, diced
1 cup diced baby carrots
1/2 cup diced celery
2 cups cooked wild rice
5 cups fat-free chicken broth(or less if you want it thicker)
1 cup fat-free half-and-half
3 tablespoons flour
1 tablespoon reduced fat margarine
2 tablespoons dry sherry
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme

Directions

1. In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
2. In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
3. Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
4. Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.

1/4 cup dried cranberries
3 tablespoons dry white wine
2 cups low sodium chicken broth
1/2 cup apple cider
1/2 teaspoon salt
1/2 cup wild rice, rinsed
1 small onion, finely chopped
1/2 cup brown rice

Directions

1. Preheat oven to 350*F.
2. Combine cranberries with wine in glass bowl, let stand 20 minute.
3. Drain cranberries, reserving the liquid.
4. Combine 1 cup of the broth, cider, 1/4 tsp salt, and wild rice in ovenproof saucepan.
5. Bring broth to a boil.
6. Cover tightly and bake until rice is tendr, about 45 minute.
7. Remove pan from oven, let stand, covered, 5 minute.
8. Meanwhile, heat cranberry liquid in another ovenproof saucepan, then add onion.
9. Cook, stirring frequently, until softened, about 5 minute.
10. Add the remaining broth, remaining salt, and brown rice, bring liquid to a boil.
11. Cover tightly and bake until rice is tender and liquid is absorbed, about 40 minute.
12. Gently toss both rices with the cranberries in large bowl.

2(14 1/2ounce)cans chicken broth
1 1/2 cups water
2/3 cup uncooked wild rice
1/2 teaspoon salt
1/2 teaspoon dried thyme
4 medium carrots, sliced
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons vegetable oil
1/2 lb fresh mushrooms, sliced
1 1/2 cups uncooked long grain rice
1/4 cup minced fresh parsley

Directions

1. In a large saucepan, bring broth and water to a boil. Add the wild rice, salt and thyme. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in another saucepan, saute carrots, celery and onion in oil until almost tender. Add the mushrooms; saute 5 minutes longer. Add vegetables and long grain rice to wild rice. Cover and cook for 30-35 minutes or until rice is tender. Stir in parsley.

1 1/2 cups light cream or half-and-half
1 1/2 cups heavy cream
1/3 cup maple syrup
3 whole eggs, plus
3 egg yolks
3/4 teaspoon vanilla extract
1/2 teaspoon nutmeg
1 cup mixed dried fruit, chopped(about 6 ounces)
1/2 cup golden raisins
1 cup cooked wild rice
1 cup cooked brown rice

Directions

1. Preheat the oven to 325 degrees Fahrenheit. Butter a shallow 1-quart baking dish.
2. In a large bowl, combine the light cream, heavy cream, maple syrup, whole eggs, egg yolks, vanilla, nutmeg, dried fruit, raisins, wild rice, and brown rice.
3. Turn the mixture into the prepared dish and bake, uncovered, for 35 minutes.
4. Stir the mixture in the baking dish and bake for an additional 5 minutes, or until the custard is set. Serve warm or chilled.

1/3 cup almonds, slivered or pine nuts
1 teaspoon olive oil
1 large onion, chopped
1 large carrot, chopped
1 large garlic clove, chopped
1 cup fresh mushrooms, sliced
1 cup wild rice, uncooked
2 1/2 cups chicken broth
1/4 cup sherry wine
1/2 teaspoon salt(to taste)
1 pinch pepper, to taste
1/2 teaspoon oregano
1 teaspoon basil
1/3 cup parsley, chopped

Directions

1. In a non-stick frying pan or toaster oven, slowly toast almonds. Set aside. In a large non-stick frying pan, heat oil over medium heat, add onion, carrot, garlic and mushrooms; saute until tender.
2. Add rice and cook until lightly browned. Add broth, sherry, salt, pepper, oregano and basil. bring to a boil and simmer, covered for 45 minutes. Remove from heat and let stand for 10 minutes. Toss with nuts and parsley and serve.

1 teaspoon olive oil
1/2 cup onion, chopped
1/2 cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 3/4 cups chicken stock
1 cup long grain and wild rice mix

DIRECTIONS

Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.

Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

2 cups hot water
4 cubes chicken bouillon, crumbled
1 (6 ounce) package wild rice, uncooked
1/2 cup butter
1 cup chopped celery
1/2 cup chopped green bell pepper
1 (5.5 ounce) package seasoned croutons
2 teaspoons poultry seasoning

DIRECTIONS

Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.

Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).