Calico Wild Rice Soup

YIELD: 24 servings (apx. 8 oz. each)

Minnesota Wild Rice
1 1/2 Pounds
3 quarts
Cook wild rice using one of the following methods. Drain; set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer).

Range: Combine in heavy stock pot. cover and bring to boil. Reduce heat and simmer 40-50 minutes or until grains just start to open.

Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grain are open. Cooking time may vary with type of steamer.
Chicken broth
Frozen corn, red & green pepper
Sliced green onions
Fresh parsley, chopped
Dried tarragon leaves
1 1/2 gallons
6 cups
3 cups
1/2 cup
1/3 cup
In stock pot, combine ingredients with wild rice; mix well. Cook over medium heat until mixture simmers; cook 5 minutes or until corn is tender.
2/3 cup
2/3 cup
Combine in separate bowl. Stir into simmering soup; cook 5 minutes or until soup thickens slightly and is clear, stirring occasionally.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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