Chicken-Vegetable Wild Rice Soup

Jump to Recipe

You don’t have to be ill to make chicken soup, but if by chance you are, this week’s Chicken-Vegetable Wild Rice Soup would certainly encourage healing or at least comfort until you were well once more. I’m grateful to be healthy currently (THANK YOU, THANK YOU!!! Hope you are, too.) and have not been in dire need of chicken soup for medicinal purposes. I was, however, looking for a veggie-heavy broth featuring whole grains or beans and lean poultry or fish to fortify us for playing pinochle. A pinochle lunch, so to speak. So what’s a pinochle lunch? It’s a simple, healthful meal we prepare to eat together before we play cards most of the afternoon. I mean, we need stamina, energy, and awareness — not stupor from food that sits like a box of rocks in our bellies. The four of us, and we meet once or twice per month, must have our wits about us as we are pinochle newbies and hence have trouble remembering things like a 10 is higher than a king. How could that be?? Who made these rules?? There is also usually a little wine at this meal, you see. Great for digestion and singing a little ditty or two but questionable in its help for our memories, which are sorely needed for pinochle.

Continue reading

Warm Wild Rice Salad

IMG_2056Mid-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.

2fc4e-cows

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