Soup à la Wild Rice

I bought over three pounds (1,5 kg) of wild rice. Well, it was on sale. There is only so much you can have rice with food, but why not make soup out of it?-Mike

Wild rice is also called: manoomin, monomer, Psíŋ, Canada rice, Indian rice, or water oats. It is eaten mostly in North America and lesser in China. It has a chewy outer clover and tender inner grain, with a slightly plant taste.

                         

A 19th century illustration of Native Americans                     wild rice field

harvesting wild rice.

Serves 4

Cashew Mixture:

1 cup (240 ml) organic almond milk 

1/3 cup (45 g) organic cashews

1/4 cup (30 g) organic cannelloni beans, drained and rinsed

2 Tbs. (30 g) organic white miso paste, soy sauce or (GF) liquid aminos, tamari, fish sauce, or tahini 

2 tsp. (10 g) Dijon mustard

1. Place the ingredients in a blender and process until smooth. Set aside.

Soup:

2 Tbs. (30 ml) olive oil

1 bunch organic scallions, chop the entire scallion

1 organic celery stalk, chopped

1 organic carrot, chopped

slice organic mushrooms

1 tsp. (5 g) Himalayan salt

minced organic garlic cloves

minced rosemary

bunch of thyme, tied together

1 1/4 cup (160 g) organic cannelloni beans, drained and rinsed

black pepper

4 cups (960 ml) water

1 cup (130 g) cooked wild rice

2 Tbs. (30 ml) organic lemon juice and lemon wedges

4 cups (520 g) chopped organic kale

red pepper flakes

parsley 

2. Heat the oil over medium heat.

3. Add the scallions, celery, carrots, mushrooms, and salt. Stir.

4. Cook about 10 minutes.

5. Add the garlic, spices, beans, and water. Stir.

6. Cover and simmer for 20 minutes.

7. Remove the thyme and stir in cashew mixture, rice, 1 Tbs. (15 ml) lemon juices and kale.

8. Simmer over low heat about 5 minutes.

9. Serve with lemon wedges, parsley, and red pepper flakes to taste. If it is too thick, add water as needed.

 

Try some of the other soup recipes:

https://veggiefernandezs.blogspot.com/search/label/soups

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Turkish Salmon with Garlic, Herbs, & Lemon

 Turkish food is very regional. 

"Enjoying food is how you welcome guests 

and how you spend time together." 

-Robyn Eckhardt 

(cookbook author)

Sarımsak, Otlar ve Limonlu Somon (Turkish)

Serves 2

1 pound (455 g) wild skin-on salmon

chopped organic onion

6 thinly sliced organic garlic cloves

1/3 cup (22 g) each chopped: dill and parsley 

sea salt

black pepper

2 organic lemons, cut into slices

2 Tbs. (30 ml) dry white wine or water

1/4 cup (60 ml) olive oil

optional organic vegetables

bir /beer/ 1. Cut a 2-foot (61 cm) length of parchment paper. Center it in a 10-inch (25 cm) skillet that has a lid.

iki /ee-kee/ 2. Put in the fish, onions, garlic, herbs, some salt and pepper to taste, and any optional vegetables in a large bowl.

üç /üch/ 3. Drizzle 2 Tbs. (30 ml) oil over the mixture. Toss to mix.

dört /durt/ 4. Transfer to the skillet.

beş /besh/ 5. Arrange the lemons slices over the fish.

altı /al-tuh/ 6. Drizzle rest of the oil. Add the wine or water.

yedi /ye-dee/ 7. Fold the paper to cover the fish, seal the edges, and cover the pan.

sekiz /se-keez/ 8. Cook over medium-high heat for 5 minutes. Do not uncover the skillet.

dokuz /doo-kuz/ 9. Reduce the heat to medium and cook, another 10-15 minutes or a temperature of 145F/63C for the fish.

on /on/ 10. Remove from the heat and rest for 5 minutes.

on bir 11. Remove the lid and carefully open the parchment paper.

on iki 12. Serve from the skillet.

on üç 13. Use (gluten-fee) bead to mop up the juices.

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Harissa Chicken in a Tagine

Tajin/Tagine is a Northwestern Berber dish, named after the earthenware pot by the same name. If you do not have a cooking tagine pot (some are used for serving), use a heavy, shallow baking dish or dutch oven.

The history of tagine dates to late 8th/early 9th century, the beginning of the Islamic Golden Age (8th-14th century).

 طجين /ṭažin/ Arabic from Berber tajin "shallow earthen pot"; ancient Greek τάγηνον /tágēnon/  "frying-pan, saucepan"

Tagine restaurant cooking

هريسة دجاج في طاجين (Arabic)

/hryst dijaj fi tajin/

Serves 2-4

Adjust the spices to taste.

1-2 Tbs. (15-20 ml) harissa paste (substitutions: chili pastes, Srirahci, or red pepper flakes)

1-2 tsp. (5-10 g) ground cumin

1 tsp. (10 g) each: ground ginger and turmeric

4 organic chicken thighs

1 sliced organic onion

2 organic garlic cloves

2 sliced organic lemons

3 cups (7,5 dl) organic chicken broth

pitted olives

chopped or dried parsley

mint leaves

olive oil

cooked rice

-Moroccan Arabic dialect (Darija)-

واحد /wahed/ ١. Mix 1 Tbs. (15 ml) olive oil, the harissa paste, cumin, ginger, and turmeric.

جوج /jouj/ ٢. Rub the mixture all over the chicken thighs.

تلاتة /tlata/ ٣. Heat 1 Tbs. (15 ml) oil in the tagine, over medium heat.

ربعة /reb'a/ ٤. Cook the chicken thighs for 4 minutes on each side or until golden brown.

خمسة /khemsa/ ٥. Place the onions, garlic, and lemons around the chicken.

سْتة /setta/ ٦. Pour a cup (24o ml) chicken broth around the thighs, then scatter the olives in.

سْبعة /seb'a/ ٧. Bring the mixture to a simmer, cover and reduce to low. Cook 10-12 minutes, until fully cooked, temperature 165F (74C).

تْمنية /tmenya/ ٨. Mix in the cooked rice and toss in the herbs.

Eesh! Eesh! (Barber)

Eat! Eat!

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Hot Iberian Sauce

aka: piri-piri, piri piri  piripiri, pilli pilli, or peri-peri from Swahili pilipilli "pepper"

It was originally produced by Portuguese explorers in Portugal's former Southern African territories. 

  

Piri-Piri (Portuguese ) 

Peri-Peri  (Spanish, English)

dried piri piri chilis

Makes 3 cup (720 ml)

1 Tbs. ( 6 g) cayenne pepper and garlic powder

2 organic red onions, chopped

1 organic garlic clove, chopped

2 organic red bell peppers, chopped

3 organic tomatoes, chopped

4 Tbs. (60 ml) olive oil

juice and zest of 3 organic lemons

1/3 cup (80 ml) red wine vinegar

2 Tbs. (30 g) organic sugar

1 Tbs. (15 g) each: dried oregano, smoked paprika, and Himalayan pink salt

2 bay leaves

~Portuguese/Spanish~

um/uno 1. Blend all the ingredients in a food processor or bender.

dois/dos 2. Pour into a pan and simmer for 20 minutes over medium heat. Stir a few times.

três/tres 3. Check the seasoning to adjust the taste.

quatro/cuatro 4. Store in a sterilized, airtight container up to 2 weeks or freeze.

cinco/cinco 5. Mix piri-piri with organic

• eggs
• cannellini beans
• red bell peppers
• with Portuguese Seafood Rice: https://veggiefernandezs.blogspot.com/2023/09/portuguese-seafood-rice.html

to serve as a spread or add to vegetables, fish, or meats.

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