Wild Rice.....the wilder, the better!!

It's not white; it's not brown; it's not long grain; it's not even rice, but it is wild. In fact it's a seed, a seed from a water-grass, and it's called wild rice.

Wild rice grows heartily in the cold of Minnesota and Canada. The Chippewa and Sioux Indians know well the nutritious of this coveted food. In fact, Minnesota regulates the harvesting of wild rice. Those who harvest the naturally grown seed must be licensed. The rice must be harvested from a canoe with a pole for power, using two rice beater sticks for knocking the seeds into the bottom of the boat. Today this method of harvesting wild rice is part of the Native tradition.

There is such a thing as "cultivated" wild rice. Back in the 1950s the first rice paddies were developed the University of Minnesota. Combines are used to harvest the produce and today In Minnesota, 4 - 10 pounds of cultivated wild rice annually. However, for those who stand by tradition, cultivated wild rice is not ever to be confused with the original. The look, taste, and the biology of the two are different.

Cultivated Wild Rice is on the left; Traditional Wild rice is on the right.

As the above image shows, cultivated wild rice is longer, darker (almost black).  It takes longer to cook. True wild rice is shorter, lighter in color, has a nuttier flavor and has a shorter cooking time.

The nutritional benefits of wild rice include Vitamin B, Niacin, Zinc, and Magnesium. It is gluten free, cholesterol free, fat free, and low in calories. It makes a good hot cereal, bread, soups, and casseroles.

Today we will be making wild rice soup!! It's yummy and quite versatile. Remember, making things your way is important. Here's mine, but feel free to add or take out what is best for you.

Wild Rice Soup

What you need:

2 cups cooked wild rice 

2 tablespoons olive oil

2 carrots, chopped

1 red or yellow bell pepper, chopped

1 medium onion, chopped

1 medium fennel, chopped

3 cloves garlic, minced

3 medium potatoes, peeled and chopped

4 cups chicken broth (or vegetable broth)

2 chicken breasts, cut in bite size pieces

1 cup heavy cream

1 tablespoon organic seasoning salt

black pepper

Sea salt

What you need to do:

Cook wild rice as directed on package, and set aside.

In a large dutch over or soup kettle add olive oil and all the chopped vegetables and cook over medium heat for 2 minutes.  Add garlic and seasoning salt and black pepper and cook for another minute.  Now add the chicken broth and bring to a slow boil.  Taste to decide if you need more seasoning, including salt.  Cook until carrots are tender.

Reduce heat to medium low and add potatoes and cook until potatoes are soft.  Add chicken and cook until cooked through.  DO NOT over cook the chicken.  Once chicken is cooked, add wild rice and cream.  Add more seasoning as needed.

This is a great soup for the cool fall days where nothing beat a hot bowl and your favorite bread.

So look for the authentic wild rice at your market and go out and make something good.