Did you know?Wild Rice is very difficult to grow commercially because it’s best harvested with canoes or non motorized boats as the grass is super fragile – which is why it comes from it’s native land Minnesota & neighboring areas, including Canada. ( v i a )
I worked in the deli department of a grocery store (Byerlys) for about 4 years in high school. I would cut cheese & slice meat. Very cool.
I learned a lot in that grocery store. I was easily the youngest person in my department which meant quickly learning to have confidence & a large ball sack. No more sweet, innocent Katie – time to grown the F up. So, thank you to the grocery store, wouldn’t have made it far without you.
I also learned a lot about food. Many of my shifts were spent maintaining the salad bar. I learned all about ingredients, what they smell like, how long they last, how they taste, what they look like. (To this day I can’t eat pickled jalapeños, I can still smell them.)
There were also a couple foods I couldn’t get enough of. Never got old no matter how many pounds I served a day. Mmmmm corn soufflé, Ruben Panini and… cheese.
Wild Rice Soup was one of them. Every single time I indulged, it was as delicious as the last. After visiting home a week or 2 ago I felt it was time to share a recipe, perfect timing for fall + the cooler months. Soups are the best, comforting & delicious. I did my best to twist this recipe a little & keep it as healthy as I know how, basically avoid foods I don’t know or heavy creams.
Wild Rice is not a grain or rice, it’s aquatic grass
Grain Free & Gluten Free
Rich in magnesium & fiber to help digestion
Super flavorful & affordable
30 times higher in antioxidants than white rice
Naturally, the Minnesota state grain (If you want the good stuff, make sure it’s Minnesota grown).
Wild Rice Soup Recipe
6 Tablespoons Real Butter
½ Cup Minced Onion
3 Cloves Minced Garlic
½ Cup Flour
4 Cups Vegetable Broth
2 Cups Cooked Wild Rice (*cooking time takes a while, prepare ahead of time)
½ Cup Finely Grated Carrots
3 Tablespoons Chopped Slivered Almonds
Salt & Pepper
1 Cup Whole Milk Plain Yogurt
2 Tablespoons Dry Sherry
Parsley or Chives
Directions: In a large saucepan, melt butter over medium heat. Sauté onion & garlic until translucent. Blend in flour. Slowly add broth. Stir constantly until the mixture comes to a boil, then boil & stir for 1 minute. Stir in rice, carrots, almonds & S+P. Simmer for 5 minutes. Blend in yogurt & sherry. Allow soup to simmer. Serve with parsley! (*Feel free to add small cubes of ham, or chicken if you want a meaty soup)