Calico Wild Rice Soup
YIELD: 24 servings (apx. 8 oz. each)
|Minnesota Wild Rice|
|1 1/2 Pounds|
|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.
Frozen corn, red & green pepper
Sliced green onions
Fresh parsley, chopped
Dried tarragon leaves
|1 1/2 gallons|
|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.|
|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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