Northern wild rice is an annual plant native to the Great Lakes region of North America. Northern wild rice is the state grain of Minnesota.
Wild Rice Soup (From: My Mom)
- 6 Tbsp. butter
- 1 Tbsp. minced onion
- 1/2 c. flour
- 2 (14 1/2 oz.) cans chicken broth
- 2 c. cooked wild rice
- 1/2 c. finely grated carrots
- 1/3 c. minced ham or 1/2 c. cooked chicken
- 1 1/2 Tbsp. chopped silvered almonds
- 1 c. half and half
- 1/2 tsp. salt
- Snipped parsley or chives for garnish
In a large saucepan, melt butter and saute onion until tender. Blend in flour and then gradually add broth. Cook, stirring constantly, until mixture comes to a boil and boil for 1 minute.
Stir in wild rice, carrots, ham (or chicken), almonds, and salt. Simmer about 5 minutes, blend in half and half and heat to serving temperature. If too thick, you may thin with chicken broth.
Garnish with snipped parsley or chives.