Yes Soup For You

March 22, 2017

As one of natures most nutritious foods, wild rice was a staple of the Chippewa Indian diet, and is still considered sacred to their culture. High in fiber and rich in protein this super-food sustained tribes through long winters, as it preserved indefinitely once cured. Curing also provides the key to wild rice’s delicious nutty flavor. Native to North America, it can still be found growing in lakes and streams that crisscross the states of Wisconsin and Minnesota.

The Indians of the Red Lake Band of these Chippewa still harvest it, and the rice provides great sources of revenue for the traditional cultivation of these rich grains. All rice grown on Minnesota State lakes is protected and must still be harvested from a canoe to keep the plants safe from the damage a power boat can cause. Enjoy these wholesome grains set off in a creamy and delicious wild rice soup.

Creamy Chicken Wild Rice Soup

To precook the rice:
  • 1 cup wild rice
  • 4 cups water
  • 1/2 tsp salt
  • 1 tbs olive oil

Rinse rice in cool water. Place the wild rice, water and salt in a heavy saucepan and bring to a boil. Reduce heat to low cover and cook 45 to 60 minutes, until rice has puffed and most of the liquid has absorbed. Remove from heat and let sit additional 5 minutes. Fluff with fork and drizzle w a tiny amount of olive oil. Set aside.

For the soup:
  • 1 onion diced
  • 1 stalk celery diced
  • 1/2 green pepper diced
  • 1/4 cup carrots diced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/4 cup flour
  • 1 tbsp garlic salt
  • 4 cups chicken stock
  • 1 cup water
  • 1 bullion cube
  • 1 tsp thyme
  • 1 cup precooked wild rice
  • 2 chicken breasts fully cooked and diced
  • 1 pint half and half
  • salt and pepper to taste
  • chopped green onion for garnish (optional)

Heat olive oil in a stock pot and add onion, garlic, carrot, celery, and green pepper. Saute until vegetables are tender. Add butter and once it is melted add 1/4 cup of flour, stirring to coat all vegetables. Once flour is combined into mixture slowly whisk in the chicken stock. The soup will thicken slightly. Add bouillon, water, and stir in cooked rice, garlic salt, and thyme. Simmer 15 minutes and then add chicken and stir in half and half. Let soup heat to serving temperature and check for seasoning. Salt and pepper to taste.

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