Wild rice is not rice.
It is actually a long-grain marsh grass native to the Great Lakes region of the United States.
Many local Native Americans earn their living harvesting wild rice.
Sometimes it is known as Indian rice.
Yesterday I tried a new wild rice soup recipe.
It was much easier than my previous recipe because you do not have to precook the wild rice ahead of time.
Some days I am all about saving time....
I am all about it every day!!
Clean wild rice before cooking by placing it in a bowl with plenty of cold water.
Give the rice a stir, then set the bowl aside for a few minutes to let any debris float to the surface.
Pour off the water and proceed with the recipe.
Minnesota Wild Rice Soup
2 Tablespoons butter
3 carrots, finely diced
2 leeks, white and light green parts, finely diced
(I used onions)
2 celery stalks, diced
1/4 cup all-purpose flour
2 quarts chicken broth
3/4 cup wild rice
1/2 teaspoon salt
3/4 cup heavy cream, hot
(I used 1 cup....might use more next time)
3 Tablespoons dry sherry
(I omitted, because I didn't have any)
1/4 cup minced chives
3 Tablespoons chopped parsley
Heat the butter in a soup pot over medium heat.
Add the veggies and cook until softened....about 5 minutes.
Reduce heat to low and add the flour....stir well.
Cook gently for about 3 minutes stirring constantly.
Add the broth slowing...whisking well to eliminate flour lumps.
Bring to a simmer.
Add the wild rice and salt.
Simmer until the rice is tender, but still a little chewy....about 45 minutes.
Stir in the heated cream and sherry. Season with salt. Garnish with chives and parsley.
Next time I plan on adding mushrooms....possibly some slivered almonds..and chicken, ham or bacon if we are eating meat that day. :)
This was especially tasty served with fresh Dill Bread.