That is so sweet of her to 'go the extra mile'. I've really been impressed with the wonderful caring and sharing attitude of everyone here.

It is sweet of you to take such good care of your friend, too.

My brother is getting ready to start his 3rd and strongest round of chemo. I just might have to revisit the thread to find some suitable soups, if he loses his appetite.

Betty

Very nice Teresa!

Very nice Teresa!

The generosity and thoughtfulness of the CF members is amazing. What a wonderful gift to someone doing a wonderful thing for a friend in need.

Teresa is indeed a very caring, wonderful, thoughtful person!
Enjoy the rice. As a very grateful recipient, I can vouch for the delicousness of the rice, AND the soup.

Susan -. I'm glad you got the rice and I hope you enjoy it. I'm a little concerned with the comment that your friend can only tolerate pureed foods as of late. Wild rice is quite fibrous and might be too much for her. It sounds like you were going to make the soup today to serve tomorrow. After making the soup, perhaps you can puree some of the liquid, carrots and maybe even some almonds. Strain our the rice chaff. That way she could get the full flavor of the soup and none of the rough stuff.

Have a great game of Scabble. I have yet to play the food Scrabble game I got for my birthday.

Teresa

Thanks for the advice, Teresa. I made the soup tonight, and it's absolutely delicious, even though I had to substitute vegetarian "no-chicken" broth and vegetarian "ham" -- it was either that or substitute margarine and soy milk or creamer for the butter and half and half (I used cream). Anyway, Jack and I both loved it. I will ask Amy in the morning if she wants me to puree and strain it before I bring it.

Thank you again, from the bottom of my heart. I am looking forward to telling Amy about your thoughtful generosity.

"-----Thank you again, from the bottom of my heart. I am looking forward to telling Amy about your thoughtful generosity."

It has been proven again and again that positive thinking can be very healing.

This generous, unsolicited act of goodwill will for sure help your friend to heal.

dcarch

I am so glad you posted this nice story! How pleasant to read about someone doing something kind. This made my day.

So Teresa are you ever going to share your soup recipe or is it a tribe secret?

Alexa

Alexa - no secrets here with my recipe. I posted it here last year and it is very similar to Doucanoe's recipe and hundreds of other recipes from the Lutheran church ladies of Minnesota. Of course this is just a guideline and often times larger amounts of my favorite things like carrots and almonds make their way into the pot.

This recipe is for hand harvested marsh/river rice. Commercially cultivated wild rice takes longer to cook. The commercial drying/toasting process of cultivated rice causes it to be a much harder grain. LPink had a thread on the topic of cultivated wild rice last year.
One cup raw marsh/river rice will make 4 to 4.5 cups of cooked rice.

My favorite way to cook the wild rice:

Heat oven to 350 degrees. You will need a covered casserole or pot (a 2 quart size is good). I use a glass casserole. Place in casserole:

1 cup raw rice
2.5 cups of boiling water or stock
Cover and bake for 30 minutes. Test rice for doneness. Cook another 15 minutes if you want it more tender. Use excess water in wild rice soup.

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 rotissiere chicken
3 tablespoons chopped slivered almonds (you can put them in the soup OR toast and top as a garnish)
Salt to taste if you want
1 cup half and half
2 tablespoons dry 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.

Sauteed sliced portabella mushrooms are a nice addition to this recipe.

Happy Thanksgiving to all!

Teresa in Minnetonka, Minnesota

How thoughtful Teresa! Wild rice is a favorite of mine, will be on my Thanksgiving table! Hope your friend has some calm waters ahead Gellchom!

That was a very kind thing to do, Teresa. Gellcom, you are very kind to be helping your friend through her treatments, too. I missed the thread about your friend, but I'm sending all my best healing thoughts her way.

Sally