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Wanna hear something wild?

15 years ago

TeresaMN gifted me with 2 bags of wild rice. Just out of the blue, isn't that wild? Sneaky Lakemayor collaborated with her.

Tomorrow night Wild Rice Soup is on the menu.

Thank you so much for your thoughtfulness.

Cathy

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Comments (18)

pkramer60
15 years ago
You lucky girl! How sweet of her to send you the rice.
annie1992
15 years ago
Enjoy it, Cathy, it's a special gift if you are of Native American heritage. And it's darned good too!

Annie
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Teresa_MN
15 years ago
You are welcome!

I will be wishing I had some wild rice soup waiting at home while I'm standing waiting for the bus later today. They are predicting -25 windchill!
lowspark
15 years ago
Excellent!
lakemayor
15 years ago
Cathy, You are going to love the wild rice soup. I made it back in Michigan before I came down to Florida and I could have eaten it every day for a week. It is that good.

Karen
Rusty
15 years ago
"it's a special gift if you are of Native American heritage."

It's a special gift if you're NOT of Native American heritage, too! !

It is really REALLY good!

Enjoy!

Rusty
jessicavanderhoff
15 years ago
Would anyone care to share a recipe? I've got some languishing in the pantry.
Teresa_MN
15 years ago
here is the recipe I sent to lakemayor and a few others.

Wild Rice Soup
6 tablespoons margarine or butter
2-3 tablespoons minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots (I use more)
1 cup minced ham or leftover cooked chicken
3 tablespoons (or more!) chopped slivered almonds (you can put them in the soup OR toast and top as a garnish)
1/2 teaspoon salt
1 cup half and half (I used Fat Free) (I have also used lowfat evaporated milk)
2 tablespoons dry sherry ( I used Holland House cooking sherry
Directions
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
15 years ago
Real wild rice is both a gastronomic and cultural experience.

I am sure you will take great pleasure in enjoying it.

Of course, it being an unexpected gift sure magnifies the experience.

dcarch
trixietx
15 years ago
I have to agree with Rusty, it is a special gift, no matter your heritage.

It is soo good!
lakeguy35
15 years ago
Too cool!! That MN Wild Rice is making it's way across the country that's for sure. Adelle sent me some in a swap package years ago along with a cookbook with several recipes for it. Good stuff for sure. Enjoy Cathy!

David
lsr2002
15 years ago
NICE! A very thoughtful gift and so much more special than the ordinary supermarket variety.

Lee
jessicavanderhoff
15 years ago
Thanks very much, Teresa!
sally2_gw
15 years ago
That was very thoughtful of Teresa! I bet you enjoy it, Cathy!

Sally
mustangs81
Original Author
15 years ago
More of the great wild rice soup tonight!

DH wants rice on a plate so I will be researching some side dishes.
rob333 (zone 7b)
15 years ago
Cool!

I too am making wild rice soup soon, but it's mushrooms and wild rice. Your recipe sounds good. I used it most recently by adding it to couscous that already had pinenuts and cranberries. It was good with that too. Enjoy your meal!
Teresa_MN
15 years ago
Would you share your mushroom and wild rice soup rob33? Is it a broth soup rather than a cream soup?

Teresa
Jasdip
15 years ago
Teresa had generously gifted me some of her famous wild rice before Christmas. So it's known in the US and in Canada!!

The first recipe I made was the soup and I also made this salad. It's delicous!!

WILD RICE SALAD

1/4 tsp salt
3/4 cup brown rice, or brown basmati rice
1/2 cup wild rice
1 can sliced water chestnuts, drained
1 red pepper, diced
1 green pepper, diced
2 stalks celery, diced
1/2 cup raisins
1/2 cup diced red onion
1/2 cup toasted almonds
1/4 chopped fresh parsley

DRESSING:

1/3 cup orange juice
1 tbsp grated lemon rind
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp vegetable oil
1 large clove garlic, minced
1 tbsp rice vinegar
1/4 tsp salt

In small saucepan, bring 2 1/4 cups water and the salt to a boil. Add basmati and wild rice, reduce heat, cover and simmer 45 minutes. Transfer to a large bowl. Add water chestnuts, green and red peppers, celery, raisins, almonds and parsley. Toss.

In small bowl whisk dressing ingredients. Pour over salad and toss to coat. Serve at room temperature.

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