Not that long ago, a friend mentioned to me that she was tired of eating wild rice to which I replied, “huh? wild rice, yum-ditty, yum, yum, yum“!
For no reason in particular, grains are a small part of our diet. The last time I served wild rice it came out of a box offered by everyone’s favorite Uncle – Ben.
That was about a gazillion years ago when, in my mind, eating healthy meant, on any given day, I had consumed generous scoops of Smart Food instead of fistfuls of licorice.
Since I no longer consume rice from a box (or Smart Food), I had to come up with something to satisfy my new-found wild craving.
As I searched the pantry to find ingredients to pair with this grain, my mind began to wander…
Wild rice with wild mushrooms. That was followed by mushroom soup…creamy mushroom soup…creamy mushroom soup is too dense…
pot pies…pot pie filling….potpie filling, not too dense.
And bingo, the idea to duplicate the creamy pot pie filling in soup form was born.
With the exception of roasted tomatoes, mustard seed and tamari, all of the ingredients listed are those I have added to veggie pot pies. I also normally add white wine instead of vinegar but we were out of that and I was not willing to make another trip to the store.
I had on hand four types of flour to make a mock roux: tapioca, millet, bread and all-purpose.
From experience, I knew that three of those flours would not have been right for roux.
That left all-purpose.
Yikes, it had been so long since I used all-purpose that, once opened, I was afraid bugs would fly out of the container.
Just kidding. But, it had been a long time.
I have generally stayed away from the whites: flours, grains, etc.
I didn’t get my knickers in a bunch because I hadn’t had what I would have preferred, arrow-root powder. If truth be told, this soup was too dense. I usually make a dish a few times before posting it to the blog, but this was so good I couldn’t wait. The next time I’ll make it without a thickening agent and let you know how it turns out.
Lastly, in my neck of the woods, some foods can be a challenge to find.
Wild rice was no exception. I ended up purchasing a “wild blend”. It served its purpose.
3 large tomatoes, roasted and diced
3 leeks, diced
2 yellow onions, diced
3 cloves garlic, minced
4 stalks celery, diced
1 cup shredded carrot, about 1 large carrot
20 oz mushrooms, kind to your liking, diced
14 cups vegetable broth
2 cups dry wild rice or a blend
2 tsp yellow mustard seed, toasted
1 tsp thyme
1 tsp parsley
1 cup of flour, optional
2 cups almond milk
4 tbsp white wine vinegar, white wine or cooking sherry
4 tbsp tamari
sea salt and cracked pepper to taste
Heat yellow mustard seed in a preheated pan (high heat) until they begin to pop.
This should only take seconds to a minute or two. Be careful not to burn seeds or they will turn bitter.
Bring 3 1/2 cups of vegetable broth to a boil. Add wild rice and mustard seed. Reduce heat to low and simmer for about 45 minutes.
Score and roast tomatoes on broil for about 10-15 minutes or until skin begins to turn brown. When cool, skin and dice.
While rice and tomatoes are cooking, prepare leeks, onions, garlic, celery, carrots and mushrooms.
Coat and heat (high) the bottom of a large pot with some of the remaining vegetable broth. Add onions and garlic, reduce heat to medium and cook until softened about 5 minutes. Add leeks, celery and mushrooms and cook for another 5 minutes. Add more vegetable broth if necessary to keep vegetables from burning. Add remaining vegetable broth, shredded carrot, rice, tomatoes, thyme, parsley, salt and pepper. Bring to a boil and reduce heat to low. Simmer for about 30 minutes or until celery softens. If using flour, combine with almond milk in a bowl and whisk until smooth. Add to pot. Add white wine (vinegar) and tamari sauce. Adjust seasonings if necessary, (I added more salt for a total of about 2-3 tsp). Serve!
I don’t often crave sweets. When I do, I usually eat dark chocolate or (gulp) licorice! Not fistfuls though!!…What desserts do you indulge in? Please leave a comment…