Wild rice is the grain of the state of Minnesota. For hundreds of years, wild rice was a milestone for the Chippewa and Sioux. The rice is harvested from canoes and used batons to shock the grain on ships. Some Native Americans remain subject and the cultivation of rice in this way. However, the wild rice is raised by farmers and the harvest, with the giant combines.
Wild rice is rich in protein and low in fat. A bit 'goes a long way. One cup of uncooked rice makes about three cups of cookedrice. You can add flavor while cooking the rice in beef, chicken or vegetable broth. The rice tastes best when slightly crunchy, so the notion of time. overcooked the rice is soft and looks like popcorn.
Rice Cooker Reviews
Love Minnesota wild rice. We make wild rice pancakes, breads, salads, soups, side dishes and desserts. Recently I bought some sausage with wild rice and it was delicious. I love the wild rice with dried cranberries, caramelized onions and orange zest. One day, however, hoped thata steaming bowl of soup with wild rice.
Fortunately, I had the remains of wild rice and chicken in hand. Other components come from the tray of vegetables, freezer and pantry. Since I had made a wild rice soup before I was familiar with the method. You can remove the sherry, if desired, but it gives the soup added shot of flavor. diced ham may be substituted for chicken. Minnesota Wild Rice soup with chicken, mushrooms and sherry is a meal in a bowl.
INGREDIENTS
2cups cooked wild rice (cooked al dente)
1 1 / 2 tablespoons butter (or margarine)
1 1 / 2 tablespoons light olive oil
2 cooked chicken breast half, diced
1 carton (8 ounces) sliced mushrooms
3 / 4 cup frozen chopped onion
6 ounces (half a pack) small carrot
1 / 2 cup Italian flat-leaf parsley, chopped
January 1932 ounce carton chicken broth
3 packages of very low sodium chicken bullion
1 can (10 3 / 4 ounces) mushroom soup, low sodium
2 soupcans of water (more if necessary)
METHOD
Wild rice and chicken the day before. Store in refrigerator.
Melt the butter with the olive oil in a pot of soup. Saute the mushrooms over high heat until golden brown. Add the other ingredients. Cover and bake for 20-30 minutes. Just before serving, add 1 / 4 cup very dry sherry to the soup. Makes 80-10 servings.
Copyright 2007 by Harriet Hodgson
Minnesota Wild Rice Soup with Chicken, Mushrooms and SherryThanks To : Zojirushi NSRNC 18A Zojirushi NP HBC18
