Wild Rice & Chicken Soup
Wild Rice (which is actually a grass) grows in abundance in Minnesota, so it is unsurprising that it is a favourite in local cuisine. I had my first taste several years ago when we first visited the Twin Cities as part relocation decision making process. We spent a day being taken around various residences by a Real Estate agent so that we could consider where we would like to be living, and importantly, what we needed to budget for. At lunch time, we were taken to Lucia’s in Uptown. Lucia’s is a small restaurant that changes it’s menu weekly in tune with seasonal produce. On this particular day I did not feel like a large lunch, and fortunately for me the Soup of the Day was Wild Rice Soup. Just delicious.
So, when we moved here, wild rice was one of the first store cupboard items I bought, but it’s taken me longer than planned to do anything with it. My husband likes to have soup to take to work for lunch, so I like to keep a stock of various flavours in the freezer – roasted tomato, lentil & tomato, chicken & sweetcorn. The soup I had at Lucia’s was a creamy one, but here I have left out the cream. It makes a lovely chunky soup, so if you are feeling virtuous you can always omit the side of bread and still feel satisfied. This makes 2 portions suitable for lunch or even an evening meal appetizer.
- 1/4 cup uncooked wild rice – this gives just under 2 cups when cooked
- 1 chicken thigh, diced
- 1 small onion (or large shallot) sliced
- 5 mushroom – chopped into small pieces
- 0.5L chicken stock
There are 2 ways you can go about this – cook the wild rice ahead, or bung it all in together. I went for the former, because having never cooked wild rice before, I didn’t really know exactly how much it would expand by. You need to use 4 x the amount of water, so in this case 1 cup. Slightly salt, bring to the boil and simmer for around 50 minutes until the rice is cooked and water is absorbed.
Using a non-stick pan, I cooked the chicken pieces over a medium heat until sealed. Next I added the onions, and cooked for a few minutes, before adding in the mushrooms. Once the vegetables were soft, I added seasoning, and then the stock. I briefly raised the temperature to bring the soup to the boil, and then reduced to a simmer before adding in the cooked rice. I left it simmering for about 20 minutes, before decanting into pots ready for my husband to pack away for his lunch.