Add the rice, turkey, lemon zest and juice, thyme and bay leaves. Cook for 30 seconds. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 ...

Stir in ground shiitake “dust,” reserved rice cooking liquid, broth and soy sauce; bring to boil. Reduce heat to medium-low and gently simmer 15 to 20 minutes.

This wild rice soup can be used if you have a leftover roast turkey or can be easily whipped up from scratch. It has a wonderful flavor and can be eaten alone or paired beautifully for a light ...

White rice will be ready in 15 to 20 minutes, while brown rice or barley can take as long as an hour. Keep an eye on the liquid level, adding more water or broth as it evaporates while simmering.

1. Heat a lg. pot or dutch oven over med-high heat. Add the butter and oil. Once the butter is melted, add the onion, carrot, celery, rice, and garlic. Cook for 6-8 minutes stirring regularly ...

Serves 4 to 6. Note: Earthy and warming, a bowl of this soup will chase the chill on a cold or damp night. A little smoked turkey adds a lot of flavor; ham or cooked sausage work equally well.

Add the wild rice and cook for 1 minute, then add the diced turkey and frozen peas and continue cooking until heated through, about 1 to 2 minutes. Serve immediately or let cool and transfer to an ...

If I were looking for a way to use pieces of a leftover Thanksgiving turkey, I'd make the wild-rice soup. This story was originally published on November 23, 2023, and most recently updated on ...

Stir in the ground shiitake “dust,” reserved rice cooking liquid, broth and soy sauce; bring to a boil. Reduce heat to medium-low and gently simmer 15 to 20 minutes.

Bring 4 cups water, the whole garlic clove, thyme sprig, bay leaf, 1/4 teaspoon salt and baking soda to a boil in a medium saucepan over high heat. Add rice and return to boil. Cover and place in ...