Calico Wild Rice Soup
| Minnesota Wild Rice Water | 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. |
| Cornstarch Water | 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. |
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council