Delicious pheasant and wild rice dish on What's Cooking with Kate
Here is a delicious pheasant recipe. Pheasant and wild rice turned out great on this segment for our show!
The Easy Way To Cook A Pheasant. #SRP
Poached Whole Pheasant.
This is an easy and fool proof way of cooking a whole pheasant, either skin on or skin off. You are left with wonderffully moist and tender and juicy meat. Poached in chicken stock, it couldnt be easier, and the results are fantastic, for any age bird..
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Creamy Chicken and Wild Rice Soup recipe
Make this delicious simple to prepare Chicken and Wild Rice Soup that the whole family will love. Loaded with 4 different kinds of rice, chicken and vegetables this recipe comes together in just 1 hour.
Ingredients for this recipe:
• 2 7-9 ounce boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 peeled medium diced carrots
• 3 medium diced stalks of celery
• 1 peeled small dice yellow onion
• 3 finely minced cloves of garlic
• 1 ¼ cups wild rice blend
• 8 cups chicken stock
• 4 tablespoons corn starch whisked with 3 tablespoons cold water
• 2 cups heavy whipping cream
• ¼ cup chopped fresh parsley, optional
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Procedures:
1. Season the chicken breasts on both sides with salt and pepper and set aside.
2. Next, add the oil to a large pot over high heat and once it begins to lightly smoke add in the chicken, turn the heat down to medium and cook for 3-4 minutes.
3. Flip over, turn the heat down to low and cook for 5 minutes and then flip back for a further 5 minutes or until browned and cooked throughout.
4. Remove the chicken and roughly dice. Set aside.
5. Add the carrots, celery, onion and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
6. Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
7. Make the cornstarch and water mixture and mix it into the soup. It will become very thick.
8. Finish by adding in cream, parsley, salt and pepper.
9. Serve.
CHEF NOTES:
How to Store: It will last up to 5 days covered in the refrigerator.
How to Freeze: Cover it and keep in the freezer for up to 2 months. Be sure to thaw it for 1 day in the refrigerator before reheating.
How to Reheat it: Add your desired amount to a medium size pot and heat over low heat until hot.
What if It’s too Thick: If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.
What if It Breaks and Turns Thin: If the cream separates for some reason, bring it to a boil in a pot and stir in the same amount of slurry and mix until thick.
Make Ahead: You can make this soup up to 2 days ahead of time.
Pheasant Wild Rice - Kitchen Cat
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★ Kitchen Cat ★ Pheasant Wild Rice Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 1/2 c : Water
1 c : Wild Rice; Raw
1 cn : Mushrooms
1 pk : Instant Onion Soup Mix
1 cn : Cr. of Mushrooms Soup
2 : Pheasants; Cut Up, Flour and Brown
Water Chestnuts
1 cn : Cr. of Chicken Soup
NEW! Way to make Chicken Wild Rice Casserole
Hi, I'm Stephannie and I love to cook. I make BLD almost every day for my family of five. We homeschool and my husband works from home, so there is always someone hungry and ready to eat. I make quick easy dishes that everyone can make. Come along with me as we navigate this adventure!
Today Let's try something different. When you look at recipes and all the ingredients are pre-cooked and time-consuming. Let's take this recipe apart and do something daring and not precook the ingredients! Hope it works!
Original Recipe
6 Chicken bone in Breast
1 cup water pinch of thyme
1 tsp. curry powder
2 cups of sherry
1 tsp. salt and pepper
1/2 tsp. basil
Mix ingredients together and pour over the breast and bake at 325 for 1 1/2 hours
Remove chicken from bones, reduce the liquid in pan 1/2 cup
1-pint sour cream
1 dried onion soup mix envelope
1 1/2 cups wild rice or use one box of bens cooked
Mix all together with chicken and bake at 325 for 30-40 minutes
New Way is SOOO MUCH Easier!
1 lb. of chicken breast cut into small pieces
1 box of wild rice
1 1/2 cup water
1/2 cup sherry
1 tsp. curry
1/2 tsp. basil
1-pint sour cream
1 onion soup mix envelope
Put rice in a pan, add water, sherry, curry, and basil, and mix well. Add sour cream and onion soup mix and mix well. Put chicken on top of the mixture. cover with tin foil and bake at 350 for 40-50 minutes until rice is tender and chicken is cooked.
Creamy Chicken and Rice Soup -- Lynn's Recipes
Lynn demonstrates how to make a delicious and easy Creamy Chicken and Rice Soup suitable for lunch or dinner.
1 teaspoon olive oil
½ onion, chopped
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, diced
5 cups of chicken broth or stock
1 teaspoon chicken bouillon
½ teaspoon dried basil
Sea salt and freshly ground pepper, to taste
1 bay leaf
1 cup cooked chicken breast, diced
½ cup long grain rice
½ cup frozen sweet corn, thawed
1 Tablespoon corn starch
1 -- 12 ounce can evaporated milk
Heat olive oil in a large soup pot over medium heat. Add onion, carrots and celery and cook until tender, stirring occasionally, about 5 minutes. Add garlic and cook for another 60 seconds. Add the chicken stock, diced chicken, rice, corn, bouillon, basil, sea salt, black pepper, and bay leaf. Cover and cook over medium heat for 15-20 minutes. Mix the corn starch and evaporated milk together and add to the soup. Cook for a few more minutes. The soup will thicken as it cooks.
Note -- If you would like it a little bit spicy, add a little bit of cayenne pepper to the finished soup.
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