Chieftain® Wild Rice Recipes

Soup Recipes

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CLASSIC CREAMY WILD RICE SOUP

In a large saucepan sauté onions in butter. Add flour, stirring constantly until bubbly; gradually stir in broth. Add Wild Rice, carrots, chicken, almonds and salt; simmer for 5 minutes. Add half & half and sherry; heat thoroughly. Makes 6 servings.

 

CHILI
Combine rice, water and butter; bring to a boil and let simmer 20-30 minutes. Combine cooked rice and remaining ingredients; simmer to combine flavors. Serve topped with sour cream and shredded cheddar cheese.

 

CHICKEN WILD RICE SOUP

Bring chicken broth and onion to a boil for about 25 minutes. Add seasoning and vegetables. Boil for another 25 minutes. Prepare wild rice with 2 teaspoons of chicken seasoning according to package directions. Should make about 3 cups or more. Add to soup. Skin and bone chicken; cut into small pieces and add to soup. Add more water if necessary. Yields about 5 or 6 quarts of soup.

 

CREAMY WILD RICE SOUP

Cook Chef's Top Blend according to directions on bag; set aside. Fry bacon, let cool and crumble. Sauté mushrooms and onions in butter. Put milk and cheese in a large kettle and heat slowly. Add rice, bacon, mushrooms and onions. Grate carrot for color and add to soup. Season with pepper. Heat until cheese melts and then thicken with cornstarch and water.

Garnish with parsley and red pepper. Serve with hard rolls.

 

FESTIVAL HAM SOUP

Sauté all above ingredients in stockpot. Add:

Simmer over medium heat for 20 minutes

 

CREAMY CHICKEN WILD RICE SOUP

Boil chicken breasts in water. Remove to plate; strip meat. Skim foam from stock. Rinse wild rice and add to stock. Bring to boil, reduce heat; simmer 15 minutes. Add chicken base, carrots, celery, onion, salt, pepper and parsley. Bring to boil, reduce heat; simmer for 15-20 minutes until vegetables are soft and wild rice is blos- somed. Remove from heat. Pour half & half in large bowl or pitcher. Slowly ladle hot soup into half & half and stir to temper. When warm, slowly pour back into soup. Return to stove on low temperature; heat through but do not allow to boil. Slowly sprinkle in instant mashed potato flakes and stir to thicken, if desired.

 

PORK AND WILD RICE CHILI

In large saucepan, sauté pork and onion in oil over medium-high heat until onion is soft and pork lightly browned. Add cumin, oregano, wild rice, chicken broth, corn and green chiles. Cover and simmer 45 minutes or until rice is tender and grains have puffed open. Serve garnished with cheese and cilantro, if desired.

 

TURKEY WILD RICE CHILI

Prepare wild rice; drain rice and set aside. In stockpot, heat oil over medium heat. Sauté onion 3 minutes or until slightly tender. Stir in cumin and garlic powder; add wild rice and remaining ingredients. Cover and simmer over medium heat until an internal temperature of 160° is reached. Stir in hot pepper sauce. Serve each portion topped with cheese (and parsley, if desired). Approx. 24 servings.

 

WILD RICE SOUP

Sauté celery, carrot, onion and green pepper in butter in 3-qt saucepan until celery is tender, 5 minutes. Stir in flour, salt, pepper. Stir in wild rice, water, broth. Heat to boiling; reduce heat. Cover & simmer, stirring occasionally, 15 minutes. Stir in half-and-half, almonds, parsley. Heat through (do not boil). Yields about 5 cups.

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Chieftain® Wild Rice Company manufactures products in a facility that handles Treenuts and Wheat products.

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