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:
