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.

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.

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......

Here is another that I think Lynda (Bunnylover) shared and is good! Cheesy Ham Chowder 10 bacon strips 1 large onion, chopped 1 cup diced carrots 3 TBSP flour 3 cups milk 1 1/2 cups water 2 1/2 cups cubed potatoes 1 can (15 oz) whole kernel corn 2 tsp chicken bouillon granules 3 cups shredded cheddar cheese 2 cups fully cooked ham In Dutch oven or large pot, cook bacon until crisp. Remove to paper towels to drain. In the drippings, saute onion & carrots until tender. Stir in flour until blended. Gradually add milk & water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes, corn, & bouillon. Reduce heat & simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham & heat until cheese is melted. Stir in bacon. *****I used frozen cubed hash browns, a chicken bouillon cube and frozen corn. Turned out just fine!****