WILD RICE SOUP
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup-which I first had at my sister's house-brings me compliments no matter where I serve it. -Elienore Myhre, Balaton, Minnesota
Provided by Taste of Home
Time 1h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.
Nutrition Facts : Calories 270 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
ASIAN WILD RICE CASSEROLE
Here's a fun way to jazz up wild rice. Soy sauce and chicken bouillon add plenty of flavor, while celery, mushrooms and water chestnuts help dress it up. "My husband and two adult children love this delicious side dish," comments Joyce Bodle, Enumclaw, Washington. "It's convenient, too, because you can make it a day ahead."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings, 3/4 per serving.
Number Of Ingredients 11
Steps:
- Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts., Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice., Pour into an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 391mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
HEARTY DUCK AND WILD RICE SOUP
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer
Time 50m
Yield Six or more servings
Number Of Ingredients 11
Steps:
- Cut the duck into serving pieces. Crack the backbone in half lengthwise. Cut away and discard any peripheral fat from the duck pieces. Sprinkle the pieces with salt and pepper.
- Heat a heavy kettle and add the duck pieces skin side down. Add as many pieces in one layer as the kettle will hold. Cook these pieces until they are nicely browned, about four or five minutes. Continue until all the pieces are browned. As the pieces are cooked, strain off and discard the fat.
- Return all the pieces to the kettle and add the onion, coarsely chopped carrot and garlic and cook three minutes, stirring constantly.
- Add the broth and bring to the boil. Simmer about one hour or until the liquid is reduced to about six cups. Skim off any scum and fat from the top as it accumulates.
- Remove and reserve the meaty duck pieces, such as legs, breast, thighs and so on. Discard the bony parts, such as the backbone.
- Strain the six cups of duck soup into a saucepan and bring to the simmer.
- Remove the meat from the reserved duck pieces and cut it into small dice. There should be about two cups of meat.
- Cut the mushrooms into small squares. There should be about two cups.
- Put the mushrooms, diced meat, wild rice, leeks and carrots into a kettle and pour the hot soup over them. Let simmer about two minutes. Serve piping hot.
More about "asian wild rice soup recipes"
COZY AUTUMN WILD RICE SOUP - GIMME SOME …
From gimmesomeoven.com
5/5 Total Time 1 hrAuthor Kathy Paris
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
- Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
THE BEST CREAMY WILD RICE SOUP - SAVOR THE …
From savortheflavour.com
4.6/5 (25)Calories 329 per servingCategory Dinner
- Melt the butter over medium-high heat in a Dutch oven. Add the mirepoix (onion, celery, and carrot) and the spices and stir until well mixed. Cook for 7 minutes, stirring occasionally, then add the garlic and cook until fragrant, roughly another minute.
- While the mirepoix is cooking, melt two tablespoons of butter over medium high heat in a medium-sized frying pan. Add the mushrooms, stirring well to coat them in butter, and cook for 10 minutes, stirring occasionally. The mushrooms are done when the liquid is evaporated and they start turning brown.
- Once the mirepoix is done, reduce the heat to medium and sprinkle the flour on the vegetables. Use a wooden spoon to mix the flour into the vegetables, then cook the flour for 3 minutes. This will form the roux to help thicken the soup.
WILD RICE MUSHROOM SOUP RECIPE - ASIAN …
From asiancaucasian.com
Estimated Reading Time 4 mins
- Bring 1 cup of the chicken broth to a boil in a small saucepan and remove from heat. Add the dried mushrooms to the saucepan and let sit for 30 minutes. Drain well, reserving the mushroom liquid. Coarsely chop the mushrooms and set aside.
- Melt the butter and olive oil in a medium Dutch oven or soup pot over medium heat. Add in the garlic, onions, celery, and carrots. Sauté for 5 minutes. Add in the fresh mushrooms, salt, thyme, and sage. Stir until well-combined and add in the chicken broth and reserved liquid. Bring to a boil, cover, and reduce to a simmer for 10 minutes. Remove from heat.
- Place half of the mixture in a blender and process until smooth. Pour the mixture back into the pot and add in the cooked rice. Cover and cook another 10 minutes on a low heat. Meanwhile, place the flour in a small bowl and gradually whisk in the milk until smooth. Add to the soup and stir until soup is thickened, about 5 minutes. When ready to serve, top the soup with crispy croutons and fresh thyme.
- Cut 1-inch cubes from a baguette loaf and spray with cooking spray. Sprinkle salt and pepper over the cubes. Toast in the oven for 5 minutes until browned.
CHICKEN AND WILD RICE SOUP RECIPE - GIMME …
From gimmesomeoven.com
4.9/5 (59)Estimated Reading Time 8 minsServings 6-8Total Time 1 hr
- Melt butter or oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots, celery and garlic and sauté for 3 more minutes, stirring occasionally. Add in the flour and sauté for 1 more minute, stirring frequently.
- Gradually pour in the chicken stock, stirring the soup frequently as you pour so that the clumps of flour can melt into the broth. Add the chicken breasts, mushrooms, wild rice, rosemary, bay leaves and stir to combine.
- Let the soup continue cooking until it reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover, and cook for 40-45 minutes or until the wild rice is tender — being sure to stir the soup every 5-7 minutes so that the bottom of the pot does not burn.
- Use tongs to carefully transfer the chicken breasts to a clean plate. Then you can either dice or use two forks to shred the chicken into bite-sized pieces, and stir it back into the soup.
CHINESE RICE SOUP - QUICK AND EASY
From recipetineats.com
SLOW COOKER CHICKEN AND WILD RICE SOUP
From damndelicious.net
INSTANT POT WILD RICE SOUP RECIPE - PINCH OF …
From pinchofyum.com
CHICKEN AND RICE SOUP | RECIPETIN EATS
From recipetineats.com
BEST WILD RICE SOUP – A COUPLE COOKS
From acouplecooks.com
WILD RICE CHICKEN SOUP | THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
BEEF WILD RICE SOUP - AHEAD OF THYME
From aheadofthyme.com
CREAMY WILD RICE SOUP ~ A SUPPER CLUB CLASSIC! - THE …
From theviewfromgreatisland.com
ITALIAN WILD RICE SOUP - BETTER HOMES & GARDENS
From bhg.com
HEAVENLY VEGETARIAN WILD RICE SOUP RECIPE - PLANT-BASED EASY …
From veggiebalance.com
TURKEY SOUP WITH RICE NOODLES | THE MODERN PROPER
From themodernproper.com
ASIAN CHICKEN AND WILD RICE SOUP – WILDRICE.COM
From wildrice.com
VEGAN CREAMY WILD RICE SOUP - THE WASHINGTON POST
From washingtonpost.com
SIZZLING RICE SOUP: CLASSIC RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
INSTANT POT WILD RICE SOUP | TESTED BY AMY + JACKY - PRESSURE …
From pressurecookrecipes.com
CHICKEN AND WILD RICE SOUP - NATASHASKITCHEN.COM
From natashaskitchen.com
THE 10 BEST RICE COOKER ASIAN IN 2023: OUR TOP-RATE
From wildkitchen.net
You'll also love