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

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

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

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

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

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

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 . 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

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...
--
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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...

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

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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

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>
--
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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 >,
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

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.

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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.

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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.

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

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.
--
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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.