Dcarch - this thread prompted me to run out tonite and buy some scallops. I bought 4 really large dry packed scallops. I cooked them at a high temp in unclarified butter; I just finished eating them and they were heaven. It's really cold here and I have been sick for almost a month. This treat of scallops has motivated me. Suddenly shopping for new appliances, flooring and counter tops does not seem so overwhelming. Chase - your comments remind me of one of my little sisters. Each family gathering she never fails to point out that one of my contributions always contains wild rice. I will offer you the same advice I give Elizabeth. No one is forcing you to put any wild rice on your plate.

Annie - that looks very similar to the recipe Byerly's has printed on the bags of wild rice they have sold for the past 30 years. It is delicious. They also have it in the deli and in the frozen section because it is so popular. I usually add sherry in place of the white wine when I make it. The tiny package of rice I sent is actually Byerly's cultivated wild rice. I sent it for you to compare the colors between cultivated and the marsh grown wild stuff. I will have to try Alexa's method of microwaving the rice. I do mine on the top of the stove OR baked in a covered casserole in the oven. I'll give the MW a try. Hope you come home to a tasty batch of soup on Sunday! And let me know how you cook the rice ahead of time in the crock pot. I got that large crock pot earlier this year. That would be yet another way to cook up large batches to freeze. I have to make a huge batch of the soup for the deer hunting trip. Getting the rice done ahead of time in the crock pot would be great. Teresa

I know you said you had some soup recipes, but here's another one for you :-) * Exported from MasterCook * Cream of Chicken & Wild Rice Soup Recipe By :Becky Chatham Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wild rice 1 whole chicken (3-4 pounds) -- skinned and cut up 7 cups chicken broth (or broth and water combined) 2 stalks celery -- sliced 2 small onions -- chopped 2 large carrots -- sliced 2 tablespoons oil 2 cups mushrooms -- sliced 3/4 teaspoon pepper 1/2 teaspoon salt 1/2 cup butter 3/4 cup flour 4 cups half and half 3/4 cup white wine Boil rice in 8 cups of water for 30 minutes, then remove from heat and let stand for 30 minutes, or until soft. Meanwhile, put chicken in large pot and add broth, bring to a boil, then reduce heat and simmer 45 minutes. Strain rice and set aside. Remove chicken from broth, and when cool enough to handle, remove meat from bones, chop and set aside. In a large skillet, saute celery, onion, carrots and mushrooms in 2 tablespoons oil until onions are translucent. When done, add to broth in large pot and bring broth to a simmer to complete cooking of vegetables. Melt butter in same skillet, and when melted, add flour and cook until smooth and bubbly. Add half and half, salt and pepper and cook over medium heat, stirring constantly until mixture comes to a boil, then boil and stir for 1 full minute. Add white sauce to broth and stir well to combine. Add reserved wild rice, chicken meat and white wine. Continue to cook until heated through, then serve. - - - - - - - - - - - - - - - - - - -

the counter is very neutral. Do you have hardware chosen-I'd get a theme going with backsplash and hardware. Can't say because so many things work with the counter-bronze /pewter hardware or the new polished nickel I've seen is a little more showy-for backsplash-pull the malty cream out of counter or darker glass mosaics-black-dark grey for drama[with the polished nickel hardware!], or white glass,or plain off white ceramic tile with darker grout for interest-just what do you like? Serious or more of a fun,bold look??