• 1/3 cup Onion, finely chopped
• 6 tablespoons Butter
• ½ cup Flour
• 3 cups Chicken Broth
• 2 cups cooked Chieftain®'s Premium Wild Rice
• ½ cup Carrots, grated
• 1 cup Chicken Breast, cooked and chopped
• 3 tablespoons Chieftain®'s Slivered Almonds
• ½ teaspoons Salt
• 1 cup Half & Half
• 2 tablespoons Sherry or dry wine

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.

• 2 cups of Chieftain®'s Pasta Rice Blend
• 4 cups of Water
• 4 tablespoons of Butter
• 2 cans of Chili Beans
• 2 cans of Stewed Tomatoes
• 1 large can of Tomato Soup
• 2 cups of Water

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.

• About 2 quarts Homemade Chicken Broth
• 1½ cups chopped Onion
• 2 cups chopped Carrots
• 2 cups chopped Celery
• 2 cans Whole Kernel Corn
• 3 tablespoons Chieftain®'s Chicken Seasoning
• 1 tablespoon Chieftain®'s Garlic Peppercorn Seasoning
• 1 cup uncooked Chieftain®'s Premium Wild Rice
• 1 cooked Chicken

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.

• 2 cups uncooked Chieftain®'s Chef's Top Blend
• 2 tablespoons Chieftain®'s Garlic Peppercorn Seasoning
• 4 tablespoons Chieftain®'s Chicken Seasoning
• 4 cups Water
• 2 tablespoons Butter
• 16 strips Bacon, cooked
• 1 16-ounce package sliced fresh Mushrooms
• 1 medium Onion
• 1½ pounds of American Cheese, shredded
• 1 gallon Whole Milk
• Carrot for Color
• Bell Pepper Slices
• Cornstarch-Water to thicken 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.

• 3 cups Chieftain®'s Festival Blend
• 3 cups Ham, chopped
• 2 cups Onion, diced
• 2 cups Celery, diced
• 2 cups carrot, chopped
• 2 tablespoons Butter
• 1½ quarts Water
• 1 teaspoon Salt
• Pepper to taste

Sauté all above ingredients in stockpot. Add:

• 1 quart Chicken Stock
• 1 teaspoon Paprika
• 1 pint Cream
• 1 teaspoon Chives

Simmer over medium heat for 20 minutes

• 6 large Chicken Breasts
• 2 quarts Water
• 1 ½ cups Chieftain®'s Premium Wild Rice
• 3 large Carrots diced medium
• 4 stalks Celery diced medium
• 1 large Onion diced medium
• 2 tablespoons Chicken Base
• 2 quarts Half & Half
• Salt & Pepper
• 1 tablespoon Parsley
• 3/4 to 1 cup Instant Mashed Potato Flakes

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.

• 1 pound boneless Pork Loin, cut into ½-inch
• 1 Onion, chopped
• 1 teaspoon Oil
• 1 teaspoon Ground Cumin
• ½ teaspoon Oregano, crushed
• ¾ cup Chieftain®'s Premium Wild Rice, rinsed
• 2 14½-ounce cans Chicken Broth
• 1 18-ounce can White Kernel Corn, drained
• 2 4-ounce cans chopped Green Chilies, drained
• 1½ cups shredded Monterey Jack Cheese (optional)
• 6 sprigs Cilantro, optional

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.

• 12 ounces Chieftain®'s Premium Wild Rice
• 1½ quarts Water
• 3 tablespoons Canola Oil
• 2½ chopped Onions
• 1 tablespoon Ground Cumin
• ½ teaspoon Garlic Powder
• 3 pounds cooked, cubed Turkey Breast
• 1½ quarts Chicken Broth
• 5¼ cups Great Northern White Beans, undrained
• 3 cups diced Green Chilies
• 3½ cups White Corn, optional
• ¼ teaspoon Hot Pepper Sauce
• 1 pound Monterey Jack Cheese, shredded
• Sprigs Fresh Parsley

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.

• 2 medium stalks of Celery, sliced
• 1 medium Carrot, coarsely shredded
• 1 medium Onion, chopped (about ½ cup)
• 1 small Green Pepper, chopped
• 2 tablespoons Margarine or Butter
• 3 tablespoons all-purpose Flour
• 1 teaspoon Salt
• ¼ teaspoon Pepper
• 1½ cups Chieftain®'s Premium Wild Rice, cooked
• 1 cup Water
• 1 can condensed Chicken Broth
• 1 cup half-and-half
• 1/3 cup toasted Slivered Almonds
• ¼ cup snipped Parsley

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.