Cream of Wild Rice Soup

Cream of Wild Rice Soup

So the recipe that you would have had for “Potages À la Crème de Riz” or “Cream of Rice Soup” back in the Victorian era would have looked a little more like this:

la Crème de Riz

Admittedly, not very exciting. I’m sure knowing the chefs of the era, they would have served it up in a solid gold tureen or a reconstructed sea tortoise just to make a splash. The recipe I have posted below is a little humbler in presentation, but it’s comforting creaminess will definitely fill you up! Enjoy!

Ingredients:

1 large onion, chopped
1 large carrot, shredded
1 celery stalk, chopped
¼ cup margarine
½ cup all-purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
¼ teaspoon salt
¼ teaspoon pepper
1 cup non-dairy creamer
¼ cup minced chives*

* Click here to learn how to clean chives.

Directions:

In a large saucepan, sauté the onion, carrot and celery in the margarine until tender. Stir in the flour until it has become completely blended. Gradually add the broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat, then cook and stir for 2 minutes or until thickened. Stir in the creamer and cook for 3-5 minutes longer. Garnish with chives.

Rhubarb Wild Rice Pilaf

Rhubarb Wild Rice Pilaf

So here’s a little FYI about rhubarb, were you aware that it is poisonous? Rhubarb contains oxalate, which causes illness or death when large quantities are ingested. Most of rhubarb’s oxalate is in its leaves, so trim them off and discard them, and you’re safe. There is almost no poison in the actual rhubarb stalks.

By the way, it’s not easy to die from eating rhubarb leaves. According to The Rhubarb Compendium website (at www.rhubarbinfo.com), a 150 pound person would have to eat at least 11 pounds of rhubarb leaves before suffering fatal effects. I think we’ll all be okay with this weeks recipes.

Ingredients:

¼ cup sliced almonds
2 tablespoons olive oil
1 medium/large sweet onion, diced
2 cloves garlic, minced
2 cups chopped rhubarb (about 2 large stalks)
½ cup white wine
½ cup golden raisins
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 cup cooked wild rice (about ⅓ of a cup uncooked)
1 cup cooked long-grain white rice (about ⅓ of a cup uncooked)

Directions:

Preheat oven to 400°F, and spread out the almonds onto a baking sheet. Toast almonds in the preheated oven until golden and fragrant, 5 to 7 minutes. Keep an eye on them, nuts burn ever so quickly! Set the almonds aside.

Heat the oil in a large skillet over medium-high heat. Sauté the onion in the oil until just translucent, about 5 to 7 minutes.  Add the garlic and sauté until fragrant, about another minute. Add the rhubarb and sauté until slightly softened, about 2 minutes more.

Stir in the wine, raisins, cinnamon, and cayenne pepper into rhubarb mixture; cover the skillet with a lid. Reduce the heat to medium-low, and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add the honey and soy sauce, stirring everything to combine.

Lastly, add both the wild and white rice into the rhubarb mixture, stir until rice is heated through. Top with toasted almonds.

Wild Rice and Edamame Salad (Manitoba)

Wild Rice Salad

So nestled between the plains of Saskatchewan the rockier terrain of the Canadian Shield of Ontario you have the province of Manitoba. Manitoba is known for it’s thousands of lakes and vast rivers. It boarders along the Hudson Bay, and it’s northern cities are known to get a polar bear or two wandering down the street from time to time. But back to those lakes! Besides great fishing, those lakes provide ample opportunity for wild rice! Manitoba is a large producer of a variety of wild rices, and cultivated rice as well. I thought for today’s recipe, a side dish might be a nice change up, and with it being summer and all, how about a nice salad, with bright spots of colour from carrots, cranberries and edamame? Don’t forget the added protein that the edamame and almonds give you as well as the wonderful fibre found in the rice! This salad will serve 6-8 and I hope you enjoy!

Ingredients:

½ cup blanched slivered almonds
2 tablespoons white sesame seeds
4 cups cooked wild rice**
3 medium scallions/green onions, thinly sliced (white and light green parts only)*
2 cups shelled cooked edamame, thawed if frozen
2 medium carrots, peeled and diced small
½ cup dried cranberries
3 tablespoons olive oil
2 tablespoons toasted sesame oil
¼ cup rice vinegar, plus more as needed
2 teaspoons honey
Kosher salt
Freshly ground black pepper

* Click here to learn how to clean scallions/green onions.
** To get 4 cups of cooked wild rice, you will need to make about 1 to 1 ½ cups raw wild rice. Cook according to the package directions and then allow to cool.

Directions:

Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 5 to 7 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.

Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.

Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

Rice Stuffed Bell Peppers with Feta Cheese

Stuffed PeppersThis is a great dish for a weeknight, and will make those in your household that don’t eat meat very happy! Here’s a tip, when selecting bell peppers, choose those with 4 bumps or “legs” on the bottom to cook and select those with 3 or less bumps or “legs” to eat raw. This recipe will serve 6.

Ingredients:

1 cup wild rice blend
6 large bell peppers, tops trimmed off about ½ inch, cored and seeded
1 (341 ml) can of corn niblets
½ cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped*
1 teaspoon fresh rosemary, chopped*
2-3 cloves garlic, minced
4-5 Kalamata olives, minced (optional)
1 ½ cups of your favourite tomato sauce
2 green onions, sliced*
Salt and Pepper to taste
Garnish with 2 sliced green onions, and remaining warmed tomato sauce, if desired.

* Click here to learn how to properly clean these herbs.

Directions:

Cook the rice according to package directions. Preheat oven to 350 degrees.

Heat a large pot of water to boiling and par-boil prepared green bell peppers for 5-10 minutes, depending on the thickness of the pepper. They should be softened but not cooked through. Drain and place in shallow baking dish coated with non-stick spray.

Stir feta cheese, corn, herbs, garlic, olives, green onions and salt and pepper to taste into cooked rice. Divide the mixture among the bell peppers and top with 1 cup of the tomato sauce. Bake until heated through, about 30 minutes. (May take longer according to the size of peppers. Insert a knife into the middle of the rice mixture and leave for a few seconds. Remove the knife and touch to see if it is hot. The knife should be hot to touch if the peppers are completely heated through.)

Garnish with additional sliced green onions and remaining warmed tomato sauce.