hello ...im a new member of the group and wondered if anyone had a
good chicken soup recipe using wild rice as an ingredient....the
combination is a hearty one and im curious as to other members
ideas...thanks, kim

> wrote in message
ups.com...
> hello ...im a new member of the group and wondered if anyone had a
> good chicken soup recipe using wild rice as an ingredient....the
> combination is a hearty one and im curious as to other members
> ideas...thanks, kim
>

I'm making a pot of this today.

First, the rice: I love Texmati brand brown, red, wild and white rice.
You can use whatever you want. This is simple and wonderful.

Second, the chicken: I love dark meat in soups and stews, but I
use a combination of white and dark, and I buy a big meaty
roaster and roast it dark brown and lovely. It adds to the flavor.
(I put a whole onion and a handful of fresh rosemary in the
body cavity, and fresh cracked pepper on the outside of the
chicken before roasting. You do NOT need to rub the chicken
with any fat, they make enough on their own. 450 for 20 minutes,
then add a cup of water and turn the oven down to 350 and bake
20 minutes a pound, basting occasionally. Add water as needed
so the good brown drippings do not burn.)

*I like a lot of chicken in my chicken soup, it's almost like
a chicken and rice dish. Just use however much you want to.

Then the stock: if you make your own, use it. If not, buy canned
broth. I like store brands just fine.

4-6 cups of chopped cooked chicken.
Four 32-oz containers of chicken broth.
2 cups water.
1 lb baby carrots
four ribs celery.
Salt and pepper to taste.
2 cups dry rice blend

Put the broth and water in a big soup pot.
Chop the celery and carrots to your liking.
Bring the broth to a boil and add the vegetables.
Add the rice, bring to a boil again.
Boil gently for 20 minutes.
Dump the chicken in and cook another 5 minutes.
Add salt and pepper to taste.

*I use very little salt if using canned stock, it is
so salty. Also, using rosemary in the cavity of the
chicken when your roast it reduces the need for salt.

cyberSQUAT diddles:

> I love dark meat


Heh...you SURE do flap those pussie lipz of yers a LOT...do they drag on the
ground...???

:-D

--
Best
Greg

"Gregory Morrow" > wrote in message
k.net...
>
> cyberSQUAT diddles:
>
>> I love dark meat
>
>
> Heh...you SURE do flap those pussie lipz of yers a LOT...do they drag on
> the
> ground...???
>
> :-D
>

You bet, baby. If you have your legs shortened even more than they
already are, maybe your tiny little pink pecker would.

:-D

http://s9.bitefight.pl/c.php?uid=91452

http://s9.bitefight.pl/c.php?uid=91452

http://s9.bitefight.pl/c.php?uid=91452

In article . com>,
" > wrote:

> hello ...im a new member of the group and wondered if anyone had a
> good chicken soup recipe using wild rice as an ingredient....the
> combination is a hearty one and im curious as to other members
> ideas...thanks, kim

Wild rice would work better if it was pre-cooked...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article t>,
"Gregory Morrow" > wrote:

> cyberSQUAT diddles:
>
> > I love dark meat
>
>
> Heh...you SURE do flap those pussie lipz of yers a LOT...do they drag on the
> ground...???
>
> :-D

Greg babe...

What ARE you drinking today? ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

wrote:

> hello ...im a new member of the group and wondered if anyone had a
> good chicken soup recipe using wild rice as an ingredient....the
> combination is a hearty one and im curious as to other members
> ideas...thanks, kim
>

Cook your wild rice ahead of time according to the package directions.
Maybe undercook it by a few minutes. When it is done, add it to your
favorite chicken soup recipe and serve.


Dawn




Wild Rice Soup

Adapted from Dawn (RFC) and Recipetips.com

4 slices of bacon, cut into small pieces
1/4 C. onion, minced
2 T. flour
2 T. butter
2 cups milk
1 C. strong chicken stock, from jarred paste or boullion cube
4 oz. American cheese, cubed
4 oz. sharp cheddar cheese, shredded
1 cup steamed wild rice (1/4 c. raw), can be done day before
Fresh ground pepper to taste
1 T. paprika (Optional)
Hot Sauce (Optional)

In a skillet, sauté the bacon pieces until lightly browned. Add
onion, continue cooking until the bacon is crisp and onions are
browned. Drain, set aside.

In a large saucepan, make a roux with flour and butter, cooking
a minute or so, until it beings to turn golden. Whisk in 1 cup of
milk and stir until smooth. Slowly add a 2nd cup of milk and continue
stirring. Add chicken stock. Keep stirring, making sure that
everything stays smooth. Slowly add cheeses, allowing some melting
between additions. Add the bacon, onions, and rice, and cook on low
to medium-low heat for 10 to 12 minutes until hot and bubbly and the
cheese has fully melted. Season the soup with salt and pepper; add
paprika if desired. Additional milk can be added if the consistency
of the soup is too thick. Makes 6 1 C. servings.

My Note: I did add the paprika and a couple of shots of hot sauce.

On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
wrote:

>Wild rice would work better if it was pre-cooked...

How many days would you recommend?

That stuff is nasty......and it tastes like dirt.

In article >,
Ward Abbott > wrote:

> On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
> wrote:
>
> >Wild rice would work better if it was pre-cooked...
>
> How many days would you recommend?
>
> That stuff is nasty......and it tastes like dirt.

Babe, if you are getting wild rice that tastes bad, you are most likely
not cooking it right. :-)

Or you are not shopping at the right stores...

Or something.

I mix wild rice with brown rice and cook with stock.
It has a delightful nutty flavor and a pleasant texture.

I'm sorry that it has not worked for you...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote on 11 Feb 2007 in rec.food.cooking

> In article >,
> Ward Abbott > wrote:
>
> > On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
> > wrote:
> >
> > >Wild rice would work better if it was pre-cooked...
> >
> > How many days would you recommend?
> >
> > That stuff is nasty......and it tastes like dirt.
>
> Babe, if you are getting wild rice that tastes bad, you are most likely
> not cooking it right. :-)
>
> Or you are not shopping at the right stores...
>
> Or something.
>
> I mix wild rice with brown rice and cook with stock.
> It has a delightful nutty flavor and a pleasant texture.
>
> I'm sorry that it has not worked for you...

Some brands of wild rice require you change the water several times while
cooking. This removes the muddy taste. Since there is little water
absorbed you remove the off taste when you drain and replace the water...

On Sun, 11 Feb 2007 19:48:28 -0500, Ward Abbott >
wrote:

>On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
>wrote:
>
>>Wild rice would work better if it was pre-cooked...
>
>How many days would you recommend?
>
>That stuff is nasty......and it tastes like dirt.
>
it's fine, but it's one of those things that either you like it or you
don't.

--
See return address to reply by email

On Sun, 11 Feb 2007 20:15:58 -0600, Omelet >
wrote:

>I mix wild rice with brown rice and cook with stock.
>It has a delightful nutty flavor and a pleasant texture.


Both have a nutty flavor (although different), so wild and brown makes
a lot of sense since both take more time to cook than white.

I will try that sometime. Thanks.

--
See return address to reply by email

cybercat wrote:

> "Gregory Morrow" > wrote in message
> k.net...
> >
> > cyberSQUAT diddles:
> >
> >> I love dark meat
> >
> >
> > Heh...you SURE do flap those pussie lipz of yers a LOT...do they drag on
> > the
> > ground...???
> >
> > :-D
> >
>
> You bet, baby. If you have your legs shortened even more than they
> already are, maybe your tiny little pink pecker would.
>
> :-D


GAWD you are crude...

--
Best
Greg

Omelet wrote:

> In article t>,
> "Gregory Morrow" > wrote:
>
> > cyberSQUAT diddles:
> >
> > > I love dark meat
> >
> >
> > Heh...you SURE do flap those pussie lipz of yers a LOT...do they drag on
the
> > ground...???
> >
> > :-D
>
> Greg babe...
>
> What ARE you drinking today? ;-)


Lol...I'm just havin' a little fun, Om...

)

ob food:

- Dinner on this Sunday winter's eve (it was 27 degrees today in Chicawgo, a
real heat wave) was Cajun meatloaf (basically it's the Paul Prudhomme
recipe), baked potatoes with LOTSA butter 'n sour cream, a "vegetable
medley" (I love that term, it's so, well, ***...!!!). of buttered peas and
red bell peppers. We watched _Iron Chef America_, one of the chefs (the
other was Bobby Flay) is a rising star at the "Avenues" resto at the
Peninsula Hotel here. The operative ingredient was "chocolate"...

Post - dinner: our fave bartender was having his ten - year anniversary
tonight at our corner bar, every year for this he pays for a big catered
Eye - talian spread as a "thank you" to his customers. The food looked
great, but that meatloaf was a - sittin' "heavy" on our stomachs...I would
have loved one of the lustful desserts but I just could not manage it.

I made two meatloaves, we had the small one tonight and I have a big
"unmolested" one for leftovers...

--
Best
Greg

On Mon, 12 Feb 2007 06:24:17 GMT, "Gregory Morrow"
>ob food:
>
>- Dinner on this Sunday winter's eve (it was 27 degrees today in Chicawgo, a
>real heat wave) was Cajun meatloaf (basically it's the Paul Prudhomme
>recipe),

>I made two meatloaves, we had the small one tonight and I have a big
>"unmolested" one for leftovers...

Oh, that meatloaf is sooooooooooooo good!!!! I haven't made it in a
while, but I have all the ingredients here......

It makes wonderful sandwiches.

Christine

Christine Dabney wrote:

> On Mon, 12 Feb 2007 06:24:17 GMT, "Gregory Morrow"
> >ob food:
> >
> >- Dinner on this Sunday winter's eve (it was 27 degrees today in
Chicawgo, a
> >real heat wave) was Cajun meatloaf (basically it's the Paul Prudhomme
> >recipe),
>
> >I made two meatloaves, we had the small one tonight and I have a big
> >"unmolested" one for leftovers...
>
> Oh, that meatloaf is sooooooooooooo good!!!! I haven't made it in a
> while, but I have all the ingredients here......
>
> It makes wonderful sandwiches.

It's even better when it "ages" for a coupla days in the fridge but I don't
know if it will last that long...meatloaf is one of those things I can
absolutely gorge on . I promised my barkeep friend who I mentioned up -
thread earlier that I'd bring him in a meat loaf dinner Wednesday night, so
I have to be *good* and keep my promise :-)

I also like Prudhomme's recipe for that very hot beef stock - jalapeno sauce
that he recommends be served with the meatloaf. I'm making that in the
crockpot this coming weekend, it's good with a lot of things.

Oscar night I'm having a few folks over, I may make the meatloaf recipe as
meatballs and serve it with that sauce...in all honesty I had meatballs on
the mind and was seriously considering making for that night those grape
jelly ones that Nancy Y. likes so much.

--
Best
Greg

On Mon, 12 Feb 2007 06:49:15 GMT, "Gregory Morrow"
> wrote:


>I also like Prudhomme's recipe for that very hot beef stock - jalapeno sauce
>that he recommends be served with the meatloaf. I'm making that in the
>crockpot this coming weekend, it's good with a lot of things.
>
>Oscar night I'm having a few folks over, I may make the meatloaf recipe as
>meatballs and serve it with that sauce...in all honesty I had meatballs on
>the mind and was seriously considering making for that night those grape
>jelly ones that Nancy Y. likes so much.

Hmm..I have never made that sauce. I take it that you have,
before.... Is it a really good match for the meatloaf?

Have you made the meatloaf recipe as meatballs before? I never
thought of that..but I bet they would be terrific. Wonder how they
would be in that sauce that he recommends...

Now you have me thinking about this.... I just might have to try
this....

Thanks!!!

Christine

Christine Dabney wrote:

> On Mon, 12 Feb 2007 06:49:15 GMT, "Gregory Morrow"
> > wrote:
>
>
> >I also like Prudhomme's recipe for that very hot beef stock - jalapeno
sauce
> >that he recommends be served with the meatloaf. I'm making that in the
> >crockpot this coming weekend, it's good with a lot of things.
> >
> >Oscar night I'm having a few folks over, I may make the meatloaf recipe
as
> >meatballs and serve it with that sauce...in all honesty I had meatballs
on
> >the mind and was seriously considering making for that night those grape
> >jelly ones that Nancy Y. likes so much.
>
> Hmm..I have never made that sauce. I take it that you have,
> before.... Is it a really good match for the meatloaf?


Yes, I've made it a few times. IIRC the basic recipe is: you chop up green
bell peppers, onions, and celery, and the jalapenos and seasonings and
proceed as if making a roux (an iron skillet is best). Then you add beef
stock and simmer for a whiles, then strain. You can make it any hotness
desired. If it's really, really hot (which I did the first time or so I
made it), you can "mellow" it by refrigerating it for a coupla days or even
freezing. It always gets raves...goes well with meat, taters, veg...it's
just basically a somewhat thickened stock.

Don't know if this recipe is on his website or not, but it's for sure in his
first cookbook...it's called something like "Very Hot Cajun Sauce For Beef",
pretty simple to make. I do it in a heavy Dutch Oven - type thing (Le
Creuset is great), then I'll transfer it to a crockpot for long and slow
cooking.

Hmmm...doesn't appear to be on his site:

http://www.chefpaul.com/recipes.html

[In looking at these recipes I am struck by how "routine" the ways of
preparing various dishes the "Cajun" way has become. How I remember the
tremendous buzz that very first cookbook of his created! It was a
revelation to so many of us, especially here in the culinarily dull US
Midwest. Was 1984 *that* long ago!? ]


> Have you made the meatloaf recipe as meatballs before? I never
> thought of that..but I bet they would be terrific. Wonder how they
> would be in that sauce that he recommends...


Just make the meatloaf recipe and make that into meatballs, works for
me...they would be great in the sauce.


>
> Now you have me thinking about this.... I just might have to try
> this....
>
> Thanks!!!


Yer welcome :-)

BTW in the book he recommends serving the meatloaf with a potato salad on
the side. This might work well with the meatballs for entertaining
purposes...

--
Best
Greg

On Mon, 12 Feb 2007 07:21:47 GMT, "Gregory Morrow"
> wrote:


>Don't know if this recipe is on his website or not, but it's for sure in his
>first cookbook...it's called something like "Very Hot Cajun Sauce For Beef",
>pretty simple to make. I do it in a heavy Dutch Oven - type thing (Le
>Creuset is great), then I'll transfer it to a crockpot for long and slow
>cooking.
>
>Hmmm...doesn't appear to be on his site:

That's okay. I have all his cookbooks.. I am the cookbook
maven....although Ginny has me beat by a long shot.

Was 1984 *that* long ago!? ]

Yes. I think I got his cookbook a year or so later, the first one. I
have made a few things from it..and I was just thinking today, that a
nice gumbo might be in order.


>Yer welcome :-)
>
>BTW in the book he recommends serving the meatloaf with a potato salad on
>the side. This might work well with the meatballs for entertaining
>purposes...

There are a lot of things in those books..that are so good. I made
one of the ettouffees once...very rich, but we just mopped up that
gravy...didn't want to let any get away. I like the shrimp remoulade
from that book too.

And while I have the rest of his books, I haven't gotten into those as
much as the first book of Prudhomme's.

Christine

On Sun, 11 Feb 2007 20:15:58 -0600, Omelet >
wrote:

>Babe, if you are getting wild rice that tastes bad, you are most likely
>not cooking it right. :-)

And I don't like lamb either. So it is time to relentlessly
persecute me.

In article >,
Mr Libido Incognito > wrote:

> Omelet wrote on 11 Feb 2007 in rec.food.cooking
>
> > In article >,
> > Ward Abbott > wrote:
> >
> > > On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
> > > wrote:
> > >
> > > >Wild rice would work better if it was pre-cooked...
> > >
> > > How many days would you recommend?
> > >
> > > That stuff is nasty......and it tastes like dirt.
> >
> > Babe, if you are getting wild rice that tastes bad, you are most likely
> > not cooking it right. :-)
> >
> > Or you are not shopping at the right stores...
> >
> > Or something.
> >
> > I mix wild rice with brown rice and cook with stock.
> > It has a delightful nutty flavor and a pleasant texture.
> >
> > I'm sorry that it has not worked for you...
>
> Some brands of wild rice require you change the water several times while
> cooking. This removes the muddy taste. Since there is little water
> absorbed you remove the off taste when you drain and replace the water...

Interesting...

I've _never_ experienced that and I cook a LOT of wild rice!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, sf wrote:

> On Sun, 11 Feb 2007 20:15:58 -0600, Omelet >
> wrote:
>
> >I mix wild rice with brown rice and cook with stock.
> >It has a delightful nutty flavor and a pleasant texture.
>
>
> Both have a nutty flavor (although different), so wild and brown makes
> a lot of sense since both take more time to cook than white.
>
> I will try that sometime. Thanks.

With that wonderful Asian market in Austin, I get brown and various
types of red and black rices.

Since dad and I don't eat other grains for the most part, I've been
seriously exploring rice.

It's been an adventure and a learning experience, but I have yet to find
one that tasted bad. ;-)

But, I understand that everyone's tastes vary so I can respect that.

Dad refuses to eat "polished" white rice of any kind, so I've had to
explore the others!

It's turned out to be an excellent fiber source too, if you know what I
mean... <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article t>,
"Gregory Morrow" > wrote:

> cybercat wrote:
>
> > "Gregory Morrow" > wrote in message
> > k.net...
> > >
> > > cyberSQUAT diddles:
> > >
> > >> I love dark meat
> > >
> > >
> > > Heh...you SURE do flap those pussie lipz of yers a LOT...do they drag on
> > > the
> > > ground...???
> > >
> > > :-D
> > >
> >
> > You bet, baby. If you have your legs shortened even more than they
> > already are, maybe your tiny little pink pecker would.
> >
> > :-D
>
>
> GAWD you are crude...

Sorry, but it's one of the things I find charming about Cybercat. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article t>,
"Gregory Morrow" > wrote:

> Omelet wrote:
>
> > In article t>,
> > "Gregory Morrow" > wrote:
> >
> > > cyberSQUAT diddles:
> > >
> > > > I love dark meat
> > >
> > >
> > > Heh...you SURE do flap those pussie lipz of yers a LOT...do they drag on
> the
> > > ground...???
> > >
> > > :-D
> >
> > Greg babe...
> >
> > What ARE you drinking today? ;-)
>
>
> Lol...I'm just havin' a little fun, Om...

Nothing wrong with that... ;-D

>
> )
>
> ob food:
>
> - Dinner on this Sunday winter's eve (it was 27 degrees today in Chicawgo, a
> real heat wave) was Cajun meatloaf (basically it's the Paul Prudhomme
> recipe), baked potatoes with LOTSA butter 'n sour cream, a "vegetable
> medley" (I love that term, it's so, well, ***...!!!). of buttered peas and
> red bell peppers. We watched _Iron Chef America_, one of the chefs (the
> other was Bobby Flay) is a rising star at the "Avenues" resto at the
> Peninsula Hotel here. The operative ingredient was "chocolate"...
>
> Post - dinner: our fave bartender was having his ten - year anniversary
> tonight at our corner bar, every year for this he pays for a big catered
> Eye - talian spread as a "thank you" to his customers. The food looked
> great, but that meatloaf was a - sittin' "heavy" on our stomachs...I would
> have loved one of the lustful desserts but I just could not manage it.
>
> I made two meatloaves, we had the small one tonight and I have a big
> "unmolested" one for leftovers...

Yum!

Now that I have that new table top oven I love so much, I'm going to
have to make a meatloaf. Dad says he loves it... and there are SO many
ways to make one! It's been years.

I grilled boneless pork chops that I'd had marinating for (<cringe>) 3
days as I'd kinda forgotten about them and got busy. Thank gods I was
using a vinegrette. Vinegar is a good preservative.

They were fine... Served with steamed fresh brocolli and sliced
mushrooms with some other fresh stuff on romaine leaves.

Oh, and corn on the cob.

I took a pic. Will post it...... eventually. <g>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Christine Dabney > wrote:

> On Mon, 12 Feb 2007 06:49:15 GMT, "Gregory Morrow"
> > wrote:
>
>
> >I also like Prudhomme's recipe for that very hot beef stock - jalapeno sauce
> >that he recommends be served with the meatloaf. I'm making that in the
> >crockpot this coming weekend, it's good with a lot of things.
> >
> >Oscar night I'm having a few folks over, I may make the meatloaf recipe as
> >meatballs and serve it with that sauce...in all honesty I had meatballs on
> >the mind and was seriously considering making for that night those grape
> >jelly ones that Nancy Y. likes so much.
>
> Hmm..I have never made that sauce. I take it that you have,
> before.... Is it a really good match for the meatloaf?
>
> Have you made the meatloaf recipe as meatballs before? I never
> thought of that..but I bet they would be terrific. Wonder how they
> would be in that sauce that he recommends...
>
> Now you have me thinking about this.... I just might have to try
> this....
>
> Thanks!!!
>
> Christine

Grape jelly sauce sounds really gross.

Is it really that good???

I suppose I can google the recipe again and give it a shot. I never did
save it.

I'm not that in to "sweet" sauces unless they are made with fresh fruit
and no added sugar, but I'm always open to new concepts. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Ward Abbott > wrote:

> On Sun, 11 Feb 2007 20:15:58 -0600, Omelet >
> wrote:
>
> >Babe, if you are getting wild rice that tastes bad, you are most likely
> >not cooking it right. :-)
>
> And I don't like lamb either. So it is time to relentlessly
> persecute me.

<lol> Not at all... :-)

If I've learned nothing else from this list, it's to respect other's
personal tastes!

I wish my dad had had that understanding while I was growing up... <sigh>

It's just that there is such a huge number of different types of "wild"
rice, I can't help but think you might be missing out by judging all of
them based on the bad tastesof a single one...

I know I did manage to help a guy over on the weight lifting list when
it came to eggs. They were upsetting his stomach.

That happens to me if I overcook them.

He tried them again and this time did not cook them until they bounced...

It worked. :-)

Eggs can be a tasty and valuable source of protein and nutrition for
weight lifters. It's a shame to write something off simply because it's
being prepared wrong.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Ward Abbott > wrote:
>
>> On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
>> wrote:
>>
>>> Wild rice would work better if it was pre-cooked...
>>
>> How many days would you recommend?
>>
>> That stuff is nasty......and it tastes like dirt.
>
> Babe, if you are getting wild rice that tastes bad, you are most
> likely not cooking it right. :-)
>
> Or you are not shopping at the right stores...
>
> Or something.
>
> I mix wild rice with brown rice and cook with stock.
> It has a delightful nutty flavor and a pleasant texture.
>
> I'm sorry that it has not worked for you...

Wild rice needs to be thoroughly rinsed prior to cooking. After that I
totally agree it has a wonderful nutty taste. Of course it's not rice at
all, it's grass seed.

Jill

wrote:
> hello ...im a new member of the group and wondered if anyone had a
> good chicken soup recipe using wild rice as an ingredient....the
> combination is a hearty one and im curious as to other members
> ideas...thanks, kim

It's wonderful stuff, wild rice soup. Try adding some diced chicken to the
soup below.

Wild Rice Soup

1/4 c. butter
1/4 c. raw wild rice, well rinsed
1/2 c. slivered almonds
1/2 c. diced onions
1/2 c. diced celery
1/2 c. grated carrots
4-1/2 c. chicken or vegetable stock
1/2 tsp. pepper
1 tsp. salt
1 Tbs. chopped fresh parsley
3-4 tsp. cornstarch
2 c. whipping (heavy) cream

In a deep saucepan, cook the wild rice and almonds in butter for a minute,
then add the onion, celery and carrots and saute for 2-3 minutes or until
the onion is translucent. Add the stock. Season with salt & pepper. Cover
and simmer the soup for 1-1/2 hours. Make a slurry with the cornstarch and 1
cup of the whipping cream and gradually stir this into the hot soup to
thicken. Stir in the remaining cream and heat through. Top with chopped
fresh parsley and serve. Serves 4-6; may be doubled.

Jill

"Omelet" > wrote in message
news
> In article t>,
> "Gregory Morrow" > wrote:
>
>> cybercat wrote:
>>
>> > "Gregory Morrow" > wrote in message
>> > k.net...
>> > >
>> > > cyberSQUAT diddles:
>> > >
>> > >> I love dark meat
>> > >
>> > >
>> > > Heh...you SURE do flap those pussie lipz of yers a LOT...do they drag
>> > > on
>> > > the
>> > > ground...???
>> > >
>> > > :-D
>> > >
>> >
>> > You bet, baby. If you have your legs shortened even more than they
>> > already are, maybe your tiny little pink pecker would.
>> >
>> > :-D
>>
>>
>> GAWD you are crude...
>
> Sorry, but it's one of the things I find charming about Cybercat. <G>
> --

Why, thanks, Om. Note that Greggy did not deny the tiny little pink pecker,
too.



--
Posted via a free Usenet account from http://www.teranews.com

"Omelet" > wrote
>> Some brands of wild rice require you change the water several times while
>> cooking. This removes the muddy taste. Since there is little water
>> absorbed you remove the off taste when you drain and replace the water...
>
> Interesting...
>
> I've _never_ experienced that and I cook a LOT of wild rice!

Me too. I buy the small packets, little boxes I find in Kroger.
The rice mixes I use often don't have enough wild rice, so I
cook one of these ahead of time and add it to the soup toward
the end.



--
Posted via a free Usenet account from http://www.teranews.com

In article >,
says...
> Me too. I buy the small packets, little boxes I find in Kroger.
> The rice mixes I use often don't have enough wild rice, so I
> cook one of these ahead of time and add it to the soup toward
> the end.
>

Be aware that there are 2 kinds of wild rice. The cultivated kind is
more common and less expensive. The grains are really dark, almost
black, as a result of the processing. Then there's the really wild kind,
harvested by hand, and usually sold by Indian tribes. Processed
differently, the grains are brown. It is vastly superior, although a lot
more expensive (perhaps 10-11 bucks a pound).

--
Peter Aitken

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > Ward Abbott > wrote:
> >
> >> On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
> >> wrote:
> >>
> >>> Wild rice would work better if it was pre-cooked...
> >>
> >> How many days would you recommend?
> >>
> >> That stuff is nasty......and it tastes like dirt.
> >
> > Babe, if you are getting wild rice that tastes bad, you are most
> > likely not cooking it right. :-)
> >
> > Or you are not shopping at the right stores...
> >
> > Or something.
> >
> > I mix wild rice with brown rice and cook with stock.
> > It has a delightful nutty flavor and a pleasant texture.
> >
> > I'm sorry that it has not worked for you...
>
> Wild rice needs to be thoroughly rinsed prior to cooking. After that I
> totally agree it has a wonderful nutty taste. Of course it's not rice at
> all, it's grass seed.
>
> Jill

<lol> Ok, Under water grass seed... ;-D

There is actually a local one that grows here in the San Marcos river
but I leave it alone. It's an endangered species.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"jmcquown" > wrote:

> wrote:
> > hello ...im a new member of the group and wondered if anyone had a
> > good chicken soup recipe using wild rice as an ingredient....the
> > combination is a hearty one and im curious as to other members
> > ideas...thanks, kim
>
> It's wonderful stuff, wild rice soup. Try adding some diced chicken to the
> soup below.
>
> Wild Rice Soup
>
> 1/4 c. butter
> 1/4 c. raw wild rice, well rinsed
> 1/2 c. slivered almonds
> 1/2 c. diced onions
> 1/2 c. diced celery
> 1/2 c. grated carrots
> 4-1/2 c. chicken or vegetable stock
> 1/2 tsp. pepper
> 1 tsp. salt
> 1 Tbs. chopped fresh parsley
> 3-4 tsp. cornstarch
> 2 c. whipping (heavy) cream
>
> In a deep saucepan, cook the wild rice and almonds in butter for a minute,
> then add the onion, celery and carrots and saute for 2-3 minutes or until
> the onion is translucent. Add the stock. Season with salt & pepper. Cover
> and simmer the soup for 1-1/2 hours. Make a slurry with the cornstarch and 1
> cup of the whipping cream and gradually stir this into the hot soup to
> thicken. Stir in the remaining cream and heat through. Top with chopped
> fresh parsley and serve. Serves 4-6; may be doubled.
>
> Jill

That sounds good!
I've never added nuts to rice... I have added sliced Water Chestnuts
however.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"cybercat" > wrote:

> "Omelet" > wrote in message
> news
> > In article t>,
> > "Gregory Morrow" > wrote:
> >
> >> cybercat wrote:
> >>
> >> > "Gregory Morrow" > wrote in message
> >> > k.net...
> >> > >
> >> > > cyberSQUAT diddles:
> >> > >
> >> > >> I love dark meat
> >> > >
> >> > >
> >> > > Heh...you SURE do flap those pussie lipz of yers a LOT...do they drag
> >> > > on
> >> > > the
> >> > > ground...???
> >> > >
> >> > > :-D
> >> > >
> >> >
> >> > You bet, baby. If you have your legs shortened even more than they
> >> > already are, maybe your tiny little pink pecker would.
> >> >
> >> > :-D
> >>
> >>
> >> GAWD you are crude...
> >
> > Sorry, but it's one of the things I find charming about Cybercat. <G>
> > --
>
> Why, thanks, Om. Note that Greggy did not deny the tiny little pink pecker,
> too.

<cough>

No comment........ ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Peter A wrote on 12 Feb 2007 in rec.food.cooking

> In article >,
> says...
> > Me too. I buy the small packets, little boxes I find in Kroger.
> > The rice mixes I use often don't have enough wild rice, so I
> > cook one of these ahead of time and add it to the soup toward
> > the end.
> >
>
> Be aware that there are 2 kinds of wild rice. The cultivated kind is
> more common and less expensive. The grains are really dark, almost
> black, as a result of the processing. Then there's the really wild kind,
> harvested by hand, and usually sold by Indian tribes. Processed
> differently, the grains are brown. It is vastly superior, although a lot
> more expensive (perhaps 10-11 bucks a pound).
>

And sometimes not cleaned porperly...hence the muddy taste and the required
changing of the water during cooking.

In article >,
Mr Libido Incognito > wrote:

> Peter A wrote on 12 Feb 2007 in rec.food.cooking
>
> > In article >,
> > says...
> > > Me too. I buy the small packets, little boxes I find in Kroger.
> > > The rice mixes I use often don't have enough wild rice, so I
> > > cook one of these ahead of time and add it to the soup toward
> > > the end.
> > >
> >
> > Be aware that there are 2 kinds of wild rice. The cultivated kind is
> > more common and less expensive. The grains are really dark, almost
> > black, as a result of the processing. Then there's the really wild kind,
> > harvested by hand, and usually sold by Indian tribes. Processed
> > differently, the grains are brown. It is vastly superior, although a lot
> > more expensive (perhaps 10-11 bucks a pound).
> >
>
> And sometimes not cleaned porperly...hence the muddy taste and the required
> changing of the water during cooking.

Ok. I've not run into it yet.
I get all of my brown, red and black rices from the asian market. Seems
to be cleaned properly?

What brands need to be avoided?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
says...
> > Be aware that there are 2 kinds of wild rice. The cultivated kind is
> > more common and less expensive. The grains are really dark, almost
> > black, as a result of the processing. Then there's the really wild kind,
> > harvested by hand, and usually sold by Indian tribes. Processed
> > differently, the grains are brown. It is vastly superior, although a lot
> > more expensive (perhaps 10-11 bucks a pound).
> >
>
> And sometimes not cleaned porperly...hence the muddy taste and the required
> changing of the water during cooking.
>
>

I don't believe that for a second. Hand-harvested rice is a lot less
likely to be contaminated than the machine-harvested cultivated rice. I
have bought it from several different suppliers and have never had even
the slightest problem with any dirt or other foreign material.

--
Peter Aitken

On Feb 11, 12:06 pm, "
> wrote:
> hello ...im a new member of the group and wondered if anyone had a
> good chicken soup recipe using wild rice as an ingredient....the
> combination is a hearty one and im curious as to other members
> ideas...thanks, kim

Here's mine, which is original and excellent:

Cream of Chicken Soup with Wild Rice Nancy Dooley

(8 servings according to recipe, but more like 18
it makes A LOT!)

8 oz. uncooked wild rice (1 1/3 C.)
1 3 ½ pound fryer chicken, cut up (I used 4 ½ lbs. of "Pick of the
Chick."
7 C. water
8 oz. sliced mushrooms
2 T. cooking oil
1 C. chopped onion
1 C. chopped celery
2 T. instant chicken bouillon granules
3/4 tsp. white pepper (I put in a tad more than that)
½ tsp. salt (I didn't add any extra because of the bouillon)
½ C. butter
3/4 C. all-purpose flour
4 C. milk
3/4 C. dry white wine

Rinse and drain wild rice 3 or 4 times and then cook according to pkg.
directions for 40 minutes; drain off liquid and rinse thoroughly. Set
aside.

In a large saucepan, combine the chicken and water. Bring to boiling,
reduce heat and simmer for 40 minutes or until the chicken is tender.
Remove chicken from broth and let stand until cook enough to handle.
Skim fat from broth. Strain and reserve broth. Remove chicken meat
from bones. Cut into bite-size pieces. In the same saucepan, cook
celery and onion in hot oil for 4-5 minutes; add mushrooms and cover
and cook for 5 to 10 minutes or until everything is tender, stirring
now and then. Remove from heat. Return the broth to the saucepan.

Add the partially cooked wild rice to the chicken broth mixture. Stir
in the bouillon granules, white pepper and salt. Bring to boiling.
Reduce heat and simmer, uncovered, for 15 minutes.In a large separate
saucepan, melt the butter. Stir in flour until it all clings together
and is smooth. Add the milk all at once and stir and cook until it's
bubbly and thick. Add some hot broth mixture to the white sauce
mixture and stir until smooth; return all to the broth mixture. Stir
in the chicken pieces and the white wine. Heat through. Makes 8
servings.

Omelet wrote:

> In article >,
> Mr Libido Incognito > wrote:
>
> > Peter A wrote on 12 Feb 2007 in rec.food.cooking
> >
> > > In article >,
> > > says...
> > > > Me too. I buy the small packets, little boxes I find in Kroger.
> > > > The rice mixes I use often don't have enough wild rice, so I
> > > > cook one of these ahead of time and add it to the soup toward
> > > > the end.
> > > >
> > >
> > > Be aware that there are 2 kinds of wild rice. The cultivated kind is
> > > more common and less expensive. The grains are really dark, almost
> > > black, as a result of the processing. Then there's the really wild
kind,
> > > harvested by hand, and usually sold by Indian tribes. Processed
> > > differently, the grains are brown. It is vastly superior, although a
lot
> > > more expensive (perhaps 10-11 bucks a pound).
> > >
> >
> > And sometimes not cleaned porperly...hence the muddy taste and the
required
> > changing of the water during cooking.
>
> Ok. I've not run into it yet.
> I get all of my brown, red and black rices from the asian market. Seems
> to be cleaned properly?


Wild rice does not fall into those categories, doubtful you could find "wild
rice" in a typical Asian market...

--
Best
Greg