Curried Wild Rice Soup Food

CURRIED WILD RICE SOUP

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
• Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.
• Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.
• Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.

CURRIED WILD RICE SOUP

Steps:

• In a saucepan bring water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer until tender, about 40 minutes.
• Heat butter in a large saucepan over medium heat.
• Saute onion until golden brown; add mushrooms and celery.
• Cook 2 minutes, stirring constantly.
• Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly.
• Gradually add broth; increase heat to medium-high and bring to a boil.
• Boil, stirring, for 1 minute.
• Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil.
• Simmer until heated through.
• Serve hot and garnish with parsley.

CURRIED WILD RICE AND SQUASH SOUP

Steps:

• In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
• Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
• In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

CURRIED CHICKEN AND RICE SOUP

Steps:

• Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
• Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
• Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
• Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
• Photography by Antonis Achilleos

FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP

Steps:

• Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
• Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
• Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
• Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
• Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.

CURRIED WILD RICE PILAF

Steps:

• Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve.
• While wild rice is cooking chop vegetables.
• When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
• Saute onion and carrot until softened, about 5 minutes.
• Add bell pepper and celery, saute 3 minutes or until slightly softened.
• Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
• Add tomato, broth/water, salt, pepper and partially cooked wild rice.
• Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
• Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew.
• Prep time includes parboiling the wild rice.

CURRIED CHICKEN RICE SOUP

Steps:

• In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

CURRIED CHICKEN, CHEESE AND WILD RICE SOUP

Steps:

• Cook rice according to package instructions (do not use the instant type).
• Heat oil in large soup pot and add chicen. Cook, stirring, until lightly browned. Stir in curry powder and garlic and stir until chicken is coated and curry powder gives off aroma.
• Add drained tomatoes and broth and bring to a simmer. Cover and simmer for 20 minutes.
• Stir in cooked rice and cook another 10 minutes.
• Stir in cream cheese and cook until melted, then add cheddar and stir until melted. Add half and half and bring back to serving temperature, stirring frequently.
• Taste for seasoning and add salt and pepper, if needed. Serve in bowls with chopped cilantro sprinkled over, if desired.