Chimichurri, Wild Rice, & Chorizo Soup

Adrienne Vradenburg, Bakersfield, CA
2022 wild rice recipe contest finalist

8 oz flank steak, cut into bite-size pieces
3 tbsp canola oil
8 oz pork chorizo
1 shallot, finely chopped
2 serrano chili peppers, seeded and finely chopped
1 poblano pepper, seeded and finely chopped
½ cup diced red onion
3 cloves garlic, minced
1½ tsp kosher salt
2 tbsp freshly squeezed lime juice
1 tbsp spicy honey
1 tbsp dried oregano
1 tsp cumin
3 cups cooked wild rice
2 cups water
1½ tsp tomato bouillon
½ cup finely chopped flat leaf parsley
1 cup half and half

Chimichurri Garnish (whisk together; rest 10 minutes):
¼ cup canola oil
2 tbsp red wine vinegar
¼ cup each, finely chopped: flat leaf parsley and cilantro
2 cloves garlic, minced
1 serrano chili pepper, finely chopped
¼ tsp dried oregano
½ tsp kosher salt
1 tbsp freshly squeezed lime juice

In large saucepan, stir-fry steak in oil, 2 minutes. Add chorizo, shallots, peppers, onion, garlic, and salt; cook 5 minutes. Stir in lime juice, honey, oregano, cumin, wild rice, water, and bouillon; simmer 10 minutes. Stir in parsley and half and half; simmer 5 minutes. Garnish.

Recipe compliments of the Minnesota Cultivated Wild Rice Council