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.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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