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.

I make wild rice pretty often - I'm a Minnesotan after all. Here's how I make it to serve as a side dish. Very easy and people always like it - assuming they like wild rice at all - lots of people don't. Cook one cup wild rice in about 4 cups water with one chicken bouillon cube (if you like more salty flavor you might prefer 2 cubes) Cook 45 mins to an hour - until rice opens up but still chewy, not mushy. Drain if there is still water left. If by chance it is drying out before it's done just add more hot water. In 1/4 stick of butter (sometimes I use combo of butter & olive oil to make it healthier), saute a clove of garlic, one bunch of green onions including greens, 8 oz mushrooms chopped and about 1/3 of red pepper until soft but not too mushy. Red pepper is optional - I just like the added color. When rice is cooked and saute completed, mix all together. You can serve then or put in a casserole dish to reheat later in the oven or microwave. Add S&P to taste. Soaking wild rice for several hours or overnight shortens the cooking time quite a bit. Sometimes I do that if I think of it ahead of time.

Ooooh that sounds good. I've never found a wild rice soup recipe I'm happy with and I'm always on the lookout. Is this one very rich and "creamy" or is it lighter? It sounds like it might be kind of heavy but maybe all that cream and sour cream are well diluted by the broth. It sounds really good to me but DH doesn't like heavy, cream based stuff. Antlers is near my lake cabin - we drive by there fairly often in the summer. I guess I could just go there and try the soup and see what it's like......

ooh! typo error on my post. Should have read as me(24 here for Christmas. Sorry!!