Wild rice can be eaten as is, or can be transformed into delicious soup and side dishes. Here are two recipes that are sure to delight.
Creamy wild rice soup
2 cups cooked wild rice
3 T. butter
1 T. minced onion
¼ cup chopped celery
¼ cup flour
4 cups chicken broth
1/2 pound button mushrooms
1 cup cream
parsley or chives
- Melt 2 tablespoons butter in pan and saute onion and celery.
- Blend in flour gradually.
- Add broth, stirring constantly until thick.
- Stir in rice and salt and simmer 5 minutes.
- Saute mushrooms 1 tablespoon, blend in cream.
- Heat to serving temperature carefully so it does not curdle.
- Garnish with parsley or chives.
Cranberry wild rice
8 oz mushrooms, sliced
15 oz can low sodium chicken broth
½ cup slivered almonds
8 oz wild rice, rinsed
2 cups dried cranberries
- Toast the almonds.
- Add the toasted almonds to the chicken broth in a covered dish.
- Add a large pat of butter to the skillet and sauté sliced mushrooms.
- While mushrooms are sautéing, rinse the wild rice
- Remove mushrooms to broth w/slotted spoon.
- With remaining juices in skillet, add the wild rice and stir till juices absorbed.
- Add mushrooms and almonds to broth.
- Cover and bake for 1 hour at 350 degrees.
- After it has baked, add dried cranberries and gently mix.
- Put the lid back on and rest till almost cool to rehydrate the dried cranberries.