SALMON WILD RICE SOUP
Make and share this Salmon Wild Rice Soup recipe from Food.com.
Provided by dicentra
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine stock, vegetables, garlic, dry mustard and rosemary in slow cooker; cover and cook on low 6-8 hours.
- Add the wild rice and ½ cup milk during the last 20 minutes.
- Add the salmon; cover and cook on high 10-15 minutes. Stir in combined remaining ½ cup milk and cornstarch, stirring 2-3 minutes.
- Season to taste with salt and pepper. Sprinkle each bowl with bacon.
Nutrition Facts : Calories 265.1, Fat 13.9, SaturatedFat 3.9, Cholesterol 51.3, Sodium 317.3, Carbohydrate 11.9, Fiber 1.2, Sugar 1.6, Protein 22.4
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.
SALMON WITH WILD RICE
I found this recipe in with some new cookware. Prep time does not include marinating time of 30 to 60 minutes.
Provided by Chris Reynolds
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
- Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
- In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
- Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
- Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
- Serve with the rice and pour remaining half of orange juice mixture over the salmon.
Nutrition Facts : Calories 894.7, Fat 49.2, SaturatedFat 8.2, Cholesterol 85, Sodium 1862.7, Carbohydrate 65.8, Fiber 7, Sugar 14.5, Protein 50
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