HARVEST RICE DISH
A variation of a basic rice recipe for the holidays.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
- Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
- In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
- Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 42.7 g, Cholesterol 16.9 mg, Fat 11 g, Fiber 4.4 g, Protein 5.4 g, SaturatedFat 4.1 g, Sodium 365.6 mg, Sugar 18.7 g
SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP
Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 8h20m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Add all the ingredients except the rice and basil to a large slow cooker.
- Cover and cook on LOW for 6-8 hours or until vegetables are tender.
- Add in rice; stir.
- Cover and cook on LOW for 15 minutes or until rice is tender.
- Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
- Serve hot.
Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 353.6, Carbohydrate 21.9, Fiber 4.6, Sugar 3.6, Protein 4.2
CHICKEN WILD RICE SOUP I
A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.
Provided by Sue
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 2h25m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Nutrition Facts : Calories 528.6 calories, Carbohydrate 28.7 g, Cholesterol 97.3 mg, Fat 32 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 14 g, Sodium 1514.2 mg, Sugar 3.2 g
WILD RICE HARVEST CASSEROLE
Fall is the ideal time to enjoy a big helping of this hearty casserole, packed with wild rice and chicken and topped with cashews. When we serve this for our two daughters' birthday party, it gets raves! -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.
Nutrition Facts : Calories 252 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
O'CHARLEY'S CHICKEN HARVEST SOUP
This is my absolute favorite thing at O'Charleys!. I am very sad if I eat there on days they are not serving it. Was searching around online, and found this copy cat. I have not had it yet, but will update when I do.
Provided by Loves2Teach
Categories Low Cholesterol
Time 50m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, melt butter.
- Add flour and cook 3 to 4 minutes.
- Slowly add the 2 1/2 to 3 quarts of water, stirring constantly.
- The amount of water used depends on how thick you want the soup.).
- Simmer 20 minutes.
- Add chicken base and chicken stock.
- While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot.
- Add carrots, celery and onion.
- Cook 6 minutes.
- Drain.
- Add to chicken stock mixture along with white pepper and garlic powder.
- Simmer 10 minutes.
- Add diced cooked chicken tenders.
- Cook noodles in a separate pan of boiling water for 3 to 4 minutes.
- Drain and rinse with cold water.
- Add to soup (noodles will continue cooking in the soup).
- Simmer soup 2 or 3 minutes more and serve.
- *To make your chicken tenders*.
- In a large pot, bring water, chicken base, onion and celery to simmer.
- Add chicken.
- Gently simmer until done, about 5 to 6 minutes.
- Do not overcook.
- Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.).
- Place chicken in the freezer to stop the cooking process.
- When cool, use a sharp knife to dice into 1/2-inch cubes.
- Add to soup.
MOM'S HEARTY CHICKEN AND RICE SOUP
Categories Soup/Stew Chicken Garlic Poultry Rice Kid-Friendly Back to School Dinner Lunch Spring Healthy Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
- Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.
HARVEST CHICKEN SOUP
I like reading cookbooks and finding new twists to traditional recipe. This hearty soup is made with a colorful and tasty mix of vegetables and avocados. Spending time in the kitchen has kept me busy after retiring some years ago.-Bob & Georgia Crabb, Scio, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 8-10 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the chicken; set aside. Discard celery and onion. , To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. , Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
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