Wild rice will be the state grain of Minnesota. For a huge selection of years wild rice must have been a staple food for the Chippewa and the Sioux. They harvested rice from canoes and utilized long sticks to shake the grain into boats. Some Native Americans continue to raise as well as harvest rice View this site - click homepage, manner. Nevertheless, most wild rice is raised by farmers and harvested with gigantic combines.

Wild rice is saturated in protein and lacking in fat. A small goes a long way. One glass of uncooked rice produces about 3 cups of cooked rice. You are able to add zest by cooking the grain in beef, chicken, or maybe vegetable stock. The rice tastes better when slightly crunchy, so keep track of the time. Overcooked rice is mushy and looks like popcorn.

Minnesotans really like wild grain. We make wild rice pancakes, breads, salads, soups, side dishes, and desserts. Recently I decided to buy certain bratwurst with wild rice and it was delicious. I love wild rice with dried cranberries, caramelized onions, and orange zest. 1 day, however, I hankered for a steaming bowl of wild rice soup.

Thankfully, I had leftover wild rice and chicken available. The other ingredients came from the vegetable bin, freezer as well as pantry. Because I'd built wild rice soup before I was accustomed to the technique. You could eliminate the sherry in case you wish, though it gives offer the soup extra punch of flavor. Cubed ham may be substituted for chicken. Minnesota Wild Rice Soup with Chicken, Fresh Mushrooms and Sherry is a meal in a bowl.

INGREDIENTS

Two cups prepared wild rice (cooked al dente)

1 1/2 tablespoons butter (or margarine)

One 1/2 tablespoons light olive oil