Wild Rice and Vegetable Soup
This fall, dive into some recipes that feature wild rice, a nutritious whole grain that is relatively high in protein, fiber, and low in fat. In northern Wisconsin, it grows in shallow freshwater lates and slow-flowing streams and is harvested in early autumn. Wild rice grown in Wisconsin and Minnesota is truly one-of-a-kind with a rich, nutty flavor.
Ingredients
2 tablespoons olive oil
1 pound chicken thighs, on the bone or 1 cup white beans, soaked and cooked till tender (or one 14-ounce can, rinsed and drained)
1 medium onion, diced
2 ribs celery, diced
2 medium carrots, sliced
8 ounces crimini mushrooms, sliced
1 bunch thyme
2 bay leaves
1 cup wild rice, rinsed and drained
6 cups vegetable or chicken stock
1 cup cream or half and half, or an unsweetened nondairy substitute
½ bunch kale, stems removed and chopped
Salt and pepper to taste
Directions
In a heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the chicken thighs in the pot on both sides, waiting to flip until they are browning. Remove the chicken to the side. If making the soup with white beans instead of chicken, skip to the next step. You will add the beans at the end.
In the same pot, cook and stir the onion and celery until fragrant and the onions are translucent. Add the carrots and mushrooms. Season with salt. Cook until the mushrooms begin to soften. Add the thyme, bay leaves, wild rice and stock to the pot. Nestle the chicken into the pot. Bring to a boil and then reduce to a simmer. Simmer the soup until the wild rice is cooked through and the grains begin to pop open, about 1 hour and 15 minutes. Remove from heat.
Remove the thyme stems and the bay leaves from the pot. Pull the chicken out of the pot, remove the skin and bones, and pull or chop the meat into bite-size pieces. Return the meat to the pot, or stir in the drained white beans. Gently fold in the kale and cream. Season with salt and pepper.
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