Prize Winning Wild Harvest Bisque
| Minnesota Wild Rice Water | 1 pound 2 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 grain 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. |
| Large acorn squash | 4 | Cut Squash in half lengthwise, discard seeds; place cut-side down on waxed paper. In microwave, cook on high 8-10 minutes, until fork tender. Let cook slightly; set aside. |
| Butter Medium onions, chopped Medium tart apples, peeled, cored and diced Curry powder | 1/2 pound 4 4 1/4 cup | In stockpot, combine ingredients and cook 5-7 minutes, stirring occasionally. In food processor, combine squash and onion mixture; process until smooth. Return to stockpot. |
| Chicken broth Half-and-half Salt and pepper Garnish: slivered almonds and parsley | 7 cups 5 cups to taste | Add ingredients and wild rice; stir to blend. Heat thoroughly but do not boil. Garnish with almonds and parsley. |
Recipe compliments of the Minnesota Cultivated Wild Rice Council
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