Nothing pairs better with wild game or is more perfect for soups and stuffings than wild rice. Not really a rice at all but a grass, this gluten-free grain comes in many varieties. The cultivation of wild rice can be very labor intensive, but it’s worth it. Native Americans from this country and Canada have been using wild rice as part of their diets for centuries.
It’s easy to see why. Wild rice is delicious when paired with your favorite summer proteins, like grilled chicken and salmon. It can also be used in a simple one-pot meal, which is helpful if you’re a fan of low-maintenance dinners. My favorite, of course, is wild rice soup.
If you’ve never tried cooking wild rice before, here are some things to know:
* Giant or long grain is the most expensive.
* Extra Fancy is the most popular and has a variety of uses.
* Select or short grain is used in baked goods.
* Unlike white or brown rice, which call for a cooking ratio of one part rice to two parts liquid, wild rice has a ratio of one part wild rice to three parts liquid.
As mentioned before, wild rice is gluten-free. There is some flour in this recipe, but I love soup for its versatility and adaptability. Feel free to use your favorite gluten-free flour (like garbanzo or fava bean flour), if need be. Tofu and vegetable broth can be used for a vegetarian option. And try coconut butter or extra-virgin olive oil and a cup of canned coconut milk to make this dairy-free.
This is a recipe that you can follow perfectly, or have some fun with, so feel free to make it just how you like it.
Creamy Wild Rice Soup
Makes 6 servings
6 Tbsp. butter
3 Tbsp. chopped green onions
⅓ cup flour
4 cups chicken broth
2 cups cooked wild rice
½ cup cooked, cubed ham
¼ cup finely grated carrots
3 Tbsp. chopped pecans
¼ tsp. white pepper
1 cup Half & Half
Finely chopped parsley
1. Sauté the onions in butter. Whisk in the flour, then gradually add the broth. Cook, stirring constantly, until the mixture comes to a boil.
2. Boil 1 minute. Stir in the wild rice, ham, carrots, pecans and pepper. Simmer for 5 minutes.
3. Stir in the Half & Half. Heat until warm. Garnish with parsley.
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