Continuing with our March theme devoted to Rice let’s take a look at one variety that many don’t consider a rice at all. Read on as we discover ‘Wild Rice.’
Wild rice, or “manoomin,” an Ojibwe word roughly translated to mean “good seed,” is actually not rice at all, but is a grass. Native to lakes and rivers in North America, the seeds from this grass have been harvested since before written history of the region existed.
Most of the wild rice we see today is gathered by hand in the exact way it was centuries ago. Pushing a canoe or small boat through the wild rice patches on a lake, the tall grass is bent over the boat and struck with a stick to dislodge the ripe kernels. A team may return to the same wild rice patch in a few days to gather the kernels that have since ripened.
The distinctive color of wild rice will range from very dark charcoal to dark brown. This difference is due to the treatment during curing and the ripeness of the wild rice kernels when harvested. There is very little difference in the appearance or flavor of rice from lakes and rivers or farms.
Cooked wild rice. (Photo credit: Wikipedia)
Even though wild rice is typically priced higher than
other rice products, adding even a small amount to a rice dish is often enough
to make a real impact. With its nutty flavor and ‘toothy’ texture, wild rice
gives a delightful twist to any recipe, turning an ordinary rice dish into a
culinary adventure!
Below are a few Soup Recipes that incorporate wild rice. I hope you enjoy them!
Spiced Up Wild Rice Mushroom Chowder
- 2 tsp cooking oil
- 8 oz fresh mushrooms, sliced
- 1 stalk celery, chopped small
- 1/2 cup flour
- 4 cups vegetable broth or water
- 3 cups cooked wild rice
- 1 tsp sea salt
- 1/2 tsp curry powder
- 1/2 tsp dry mustard
- dash allspice to taste
- dash hot sauce to taste
- 1 1/2 to 2 cups half-n-half (or whole milk)
Put the oil in a large soup pot over medium heat, add mushrooms and celery and and cook, stirring, until softened and mushrooms slightly brown.
Turn heat down to medium-low.
While stirring, sprinkle flour over the mushrooms and celery and cook, stirring constantly, until flour turns golden, about 1 to 2 minutes.
Continue stirring and slowly pour in the vegetable broth or water; continue stirring and cooking until the broth thickens slightly.
Add the remaining ingredients, stirring to combine.
Turn heat to low, taste and adjust seasonings as you like.
DO NOT BOIL! Just heat until soup is hot, stirring frequently.
Remove from heat, cover pot and let stand for 3 or 4 minutes before serving. Ladle into soup bowls and add a dot of butter to each serving if you wish. A sprinkle of fresh parsley is also nice.
Will serve 2 to 4.
Wild Rice Cauliflower Soup
- 1 medium size onion, diced
- 1 cup finely chopped celery
- 1 cup Sliced fresh mushrooms
- 1/4 cup cooking oil
- 1 Tbsp butter
- 1/2 cup flour
- 1 quart chicken broth
- 2 cups COOKED wild rice
- 2 cups COOKED cauliflower pieces (bite size)
- 1 cup half-n-half or cream
In a soup pot over medium-low heat, add the onion, celery, and mushrooms along with the cooking oil and butter; cook until vegetables are softened.
With soup pot still over heat, sprinkle in the flour and stir until flour disappears, then continue stirring and slowly pour in the chicken broth, stirring constantly until soup thickens.
Now add in the wild rice, cauliflower, and cream and carefully stir until blended well. Cook just until heated through; do not allow to boil.
Serve immediately – Will serve 4 to 6.
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