Betty Crocker’s wild rice soup and Cooking Light’s wild rice and carrots are two easily prepared recipes containing wild rice. The first is a hearty soup made in just 30 minutes, and the second is a side dish containing just six ingredients.
To make Betty Crocker’s wild rice soup to serve four, begin by sauteing 1 cup of sliced celery, 1 cup of coarsely shredded carrot, 1/2 cup of chopped onion and 1/2 cup of chopped green bell pepper in 2 tablespoons of butter; cook for four minutes or until the ingredients are tender. Stir in 1/4 cup of Bisquick mix, and season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 teaspoon of dried thyme. Stir in 1 cup of water, one 10 1/2-ounce can of condensed chicken broth and 1 1/2 cups of canned or frozen cooked wild rice; then, bring the soup to a boil while stirring, reduce the heat to low, and simmer for 15 minutes. Afterward, stir in 1 cup of half-and-half, 1/3 cup of toasted slivered almonds and 1/4 cup of chopped fresh parsley, and serve hot.
To make Cooking Light’s wild rice and carrots, first prepare one 8 1/2-ounce package of precooked wild rice according to the package instructions. Melt 1 1/2 tablespoons of unsalted butter in a nonstick skillet, and add 1 cup of thinly sliced carrot. Cook, stirring frequently, until the carrots are tender, or about eight minutes. Add the wild rice, 1 tablespoon of chopped fresh parsley, 1/2 teaspoon of freshly ground black pepper and 1/4 teaspoon of salt, and cook an additional minute.