Three of my goals for the New Year are:
• Resurrect my long-neglected blog,
• Cook simple, good-tasting meals that don't require much time, and
• Eat foods that are higher in fiber, lower in fat and eat more veggies.
Today, I'm combining all three of those
I hope you like it, too!
Wild Rice / Wild Mushroom Soup
• Makes about 3 quarts (about 8 - 12 servings)
• Low-fat (you can omit the butter)
• Use the celery leaves; they add lots of flavor
• Fresh lemon and lots of pepper really bring out the flavor
• Refrigerates well and tastes even better the next day!
• If served with pine nuts and a piece of whole grain bread, this makes a well-balanced meal including proteins
• A pinot noir makes a delightful accompaniment!
2 Tablespoons butter
2 Tablespoons olive oil
1 med. onion, diced
3 carrots, small dice
3 celery stalks with leaves, small dice
1 1/2 cup wild rice
1 cup brown rice (long or short grain)
3/4 lb. assorted fresh mushrooms (i.e. shitake, oyster, cremini)
1 C dried porcini mushrooms; look in the bulk spices section of a health food store, if not in the produce section (soaking in 3 C hot water)
Juice of 1 fresh lemon
½ to 1 teaspoon chili powder (not cayenne)
2 teaspoons Kosher salt, or to taste
1 teaspoon fresh ground black pepper
2/3 C pine nuts
1. Brown the onion in the butter and olive oil in a large pot (6 qt.), just until beginning to be translucent
2. Add the wild rice; sauté about 3 minutes (stop before the edges of the rice are “opened”)
3. Add the brown rice, carrots and celery; sauté on medium-high heat about 2 minutes
4. In the same pot, add water to about 1/2 full
5. Bring to a simmer, reduce heat. Continue to simmer for about 20 minutes.
6. Meanwhile, wash and trim the fresh mushrooms. Slice into fairly thin slices; set aside.
7. Using your hand or slotted spoon if the water is too hot, scoop the porcini mushroom out of the hot water. Set aside the top 2/3 of water (discard the bottom 1/3 of water as it will have sand). Chop the porcini mushrooms into small pieces; combine with the fresh mushrooms.
8. When the rice is almost done, add the fresh and porcini mushrooms, the top 2/3 of hot water, chili powder, salt and pepper.
9. Check for doneness: the rice should have "body" but not soggy
10. Depending on how thick you like it (like a thick mushroom stew or thinner like broth-based soup), you may need to add more water.
11. Add the fresh lemon juice.
12. Return to a simmer.
13. Toast the pine nuts: in a heavy skillet over medium heat, stir the pine nuts; stir frequently until thoroughly toasted (but not dark brown, else they’ll be bitter)
14. Spoon the soup into bowls and top with the pine nuts.
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