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Thanks to Teresa mn and Jasdip

15 years ago

I made Teresa's Wild Rice soup that Jasdip posted about in December. Boy, is it good. Both of us like it a lot. And it's easy to make & freezes well.

Thanks to both of you for sharing.

Here is a link that might be useful: Teresa's wild rice soup! Incredible!!!

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Comments (6)

Jasdip
15 years ago
Thanks Kathleen! It's a keeper for sure!
I hate to use my rice.....I don't want to use it all up!! LOL

If you like, do a search for the wild rice salad that I made, and posted a pic of. It's awesome as well!
Jasdip
15 years ago
Here's the thread with pictures and recipes of the wild rice soup and wild rice salad.

Here is a link that might be useful: Couple of Wild Rice Dishes
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Thank God! When I saw your post my first thought was "did the rice survive the upheavel and move across the nation?" And my second thought was ..... "GASP - was there a divorce involved? Rachel better have gotten THE rice!" LOL
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Patty - I bought two ginger plants at the Farmer's Market. However, my friend Loretta has been growing it for several years. Her Hmong DIL selected some roots at the grocery store and planted them. They take about 8 to 10 months to harvest. But once the plant gets growing it just keeps on going. I harvested one of the plants to share with friends and brought the other in for the winter. Outdoors they prefer filtered light. Mostly mine were in the shadow of some tomato plants on my deck. Toward the end of the season as the tomato foliage thinned the ginger was getting more sun. Some of the foliage turned brown. I am at home sick today and I cannot find a photo. I did post one on another thread here recently. I can't remember which thread. Does anyone else remember? Teresa
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Sherried Wild Rice Soup from The Union Station Restaurant in Bemidji, Minnesota 8 servings - 1 cup portion size 2 Tbs butter 1 Tbs minced onion 1/4 cup flour 5 cups chicken broth -- Note: Not the same broth the wild rice was cooked in 2 - 1/2 cup cooked wild rice 3/4 tsp salt (to taste) 1 - 1/4 cups Half & Half 1/2 cup dry sherry Saute the onions in butter until light brown, blend in flour, add broth. Stir constantly until thickened. Stir in wild rice and salt. Simmer about 5 minutes. Blend in cream and sherry. Simmer until heated to serving temperature. Garnish with minced parsley or chives, if desired. Wild Rice Preparation: 2/3 cups uncooked wild rice yields about 2 - 1/2 cups cooked wild rice Rinse rice with cold water until water runs clear Boil 5 parts chicken broth to 1 part rice. Add rice after broth is boiling Boil 25-30 minutes for soup 35-40 minutes for regular rice Stir regularly while rice is cooking Drain and rinse with cold water Note: Rice cooking time may vary with different wild rice. Taste rice while cooking to obtain desired crunch to rice.
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kathleenca
Original Author
15 years ago
I had missed that salad, Jasdip; thanks for the link!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
15 years ago
On one hand I want everyone to enjoy real wild rice, But that will make wild rice even more expensive.

Let's not tell anyone about how delicious wild rice is.

dcarch :-)
kathleenca
Original Author
15 years ago
Oh well, I read this week that food prices are going up A LOT. Eat, drink & be merry, for tomorrow we won't be able to afford it!
Teresa_MN
15 years ago
I've read that food and fuel are going to go through the roof. I may regret gifting more than 50 lbs of wild rice this year. :-)

kathleen - where did you get your rice? I hear Trader Joe's sells a wild rice product that is good. I have yet to try it. I am always looking for a good source because we do have years where the crop is sparce. We had straight line winds one year and there was nothing to harvest. However, the stuff blown into the water produced a fabulous crop the following year.

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