#wildricedelight

[letnoorshine]

A hearty and comforting soup made with soft chicken, tasty wild rice, and fragrant herbs that is easy to cook in the Instant Pot.

Ingredients: 1 cup wild rice blend. 1 pound boneless, skinless chicken breasts, diced. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 4 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 cup heavy cream.

Instructions: Put everything into the Instant Pot except the heavy cream. Put the lid back on and set the valve to seal. Set the pressure to high and cook for 25 minutes. Let the pressure drop naturally for 10 minutes, and then quickly let go of any pressure that's still there. Take off the lid and add the heavy cream while stirring. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 25 minutes

Great Dane Puppies For Sale in Pennsylvania

[nayahelps]

This Cold Wild Rice Salad with Harissa Shrimp and Mint is a refreshing and flavorful keto-friendly dish. The combination of spicy harissa shrimp with cool cucumber, nutty wild rice, and fresh mint creates a delicious and satisfying salad perfect for any occasion.

Ingredients: 1 lb wild-caught shrimp, peeled and deveined. 2 tbsp harissa paste. 2 tbsp olive oil. Salt and pepper to taste. 2 cups cooked wild rice, cooled. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/4 cup fresh mint leaves, chopped. Juice of 1 lemon. 2 tbsp extra virgin olive oil. Salt and pepper to taste.

Instructions: Add the shrimp to a bowl and mix in the harissa paste, olive oil, salt, and pepper. Make sure the shrimp are well covered. Set the pan on medium heat and cook the shrimp for two to three minutes on each side, until they are fully cooked. Leave to cool. Cook the wild rice and put it in a large bowl. Add the diced cucumber, sliced red onion, and chopped mint leaves. Add the shrimp that has been cooked to the rice. To make the dressing, mix lemon juice, extra virgin olive oil, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and gently toss to mix. Put the salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more mint leaves as a garnish. Serve cold.

Zane Dyer