Wild rice is the state grain of Minnesota. For a very long time wild rice was a staple nourishment for the Chippewa and the Sioux. They reaped rice from kayaks and utilized long sticks to shake the grain into boats. Some Native Americans actually raise and collect rice along these lines. Be that as it may, most wild rice is raised by ranchers and gathered with goliath joins.
Wild rice is high in protein and low in fat. A little goes far. One cup of uncooked rice makes around three cups of cooked rice. You can add flavor by cooking the rice in meat, chicken, or vegetable stock. The rice tastes best when somewhat crunchy, so monitor the time. Overcooked rice is soft and looks like popcorn.
Minnesotans love wild rice. We make wild rice hotcakes, breads, servings of mixed greens, soups, side dishes, and pastries. As of late I got some bratwurst with wild rice and it was tasty. I love wild rice with dried cranberries, caramelized onions, and orange zing . At some point, however, I wanted for a steaming bowl of wild rice soup.
Luckily, I had extra wild rice and chicken close by. Different fixings came from the vegetable container, cooler and storeroom. Since I had made wild rice soup before I knew about the strategy. You may wipe out the sherry in the event that you wish, however it gives give the soup added punch of flavor. Cubed ham might be fill in for chicken. Minnesota Wild Rice Soup with Chicken, Fresh Mushrooms and Sherry is a dinner in a bowl.
2 cups cooked wild rice (cooked still somewhat firm)
1/2 tablespoons spread (or margarine)
1/2 tablespoons light olive oil
2 cooked chicken bosom parts, cubed
1 container (8 ounces) cut mushrooms
3/4 cup frozen cleaved onions
6 ounces (a large portion of a bundle) unimposing carrots
1/2 cup Italian level leaf parsley, cut
1 32-ounce container chicken stock
3 bundles low sodium chicken bullion
1 can (10 3/4 ounces) low sodium mushroom soup
2 soup jars of water (more if necessary)
Get ready wild rice and chicken the day preceding. Refrigerate.
Liquefy spread with olive oil in a soup pot. Saute mushrooms over high warmth until somewhat earthy colored. Add remaining fixings. Cover and stew over low warmth for 20-30 minutes. Not long prior to serving add 1/4 cup dry sherry to soup. Makes 8-10 servings.