Wild rice is not in the same family as
other rice.
It is native to the Great Lakes area of North
America and was introduced into our diet by Native Americans.
Traditionally grown wild rice tends to have better flavor than cultivated
varieties.
RECIPE
WILD RICE & CHICKEN SOUP
1/4 c. butter
4 celery stalks, diced
2 lg. carrots, diced
1 sm. onion, diced
1/2 c. slivered almonds
1 tbsp. dried dill weed
1 tsp. freshly ground pepper
2 tsp. garlic salt
2 bay leaves
1/2 tsp. turmeric
3 qts. (or more) chicken stock
1 1/2 c. white rice
1/2 c. wild rice
1/2 tsp. salt
4 c. diced cooked chicken
3 c. sliced mushrooms
Melt butter in large skillet over
medium-low heat.
Add celery, carrots, onions, and almonds.
Cook
until slightly softened, stirring occasionally about 5 minutes.
Mix in
dill weed, pepper, garlic, salt, bay leaves and turmeric.
Bring 3 quarts
stock, white and wild rice and salt to boil in large pot.
Reduce heat, add
celery mixture and simmer 30 minutes, adding more stock if soup is too
thick.
Add chicken and
mushrooms.
Discard bay leaves.
Heat soup gently, do not boil.
Serve
immediately.
