Mid-winter, the perverse cook in me always has a hankering for a grilled burger and potato salad. Mid-summer, I crave chili. Given the weather in Colorado, I often am able to fulfill my deepest wishes right down to the sun or cold wind to go along with the meal. It isn’t a real oddity to see 65 degrees in January or 45 in July. It happens. Somehow out-of-season dishes occasionally rear their pesky heads.
The other day wasn’t so terribly warm, but it wasn’t cold either. In fact, I was making tomato soup and just wanted something real to go with it. A couple leeks languished in the fridge next to some waning baby zucchini; a big paper box of mushrooms nearly cried foul from the crisper.
What was a girl to do?
A quick bang of the cupboards–a favorite occupation– showed up a few packages of Minnesota wild rice* and, while wild rice has a truly indefinite shelf life (no joke), it sounded fine, just fine. While I wasn’t quite sure how the meal would come together, I trusted in the spirit of the rice* and began to cook. I was sure that by the time it was done — it takes nearly an hour–I would have figured out dinner. I was right. Try this luscious bowlful, which just happens to be both vegetarian and gluten-free, and is also simply altered for a vegan version. (See bold green notes for vegan version.) Continue reading