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Monday, November 30, 2009

Turkey and Wild Rice Soup




I think turkey and wild rice go together exceptionally well. They are both native Americans. One can imagine that they have been served together in the Upper Midwest for many centuries. 


Wild rice is not a true rice, but it is close relative. It is an aquatic grain native to the Great Lakes and wet forested areas in Alberta, Saskatchewan, and Manitoba. Much of it is no longer "wild" as it is grown commercially in California. When I am very good, my dear friend Kasja brings me wild rice from Minnesota, where it is the state grain.


This is a hearty soup, perfect for a post-Thanksgiving dinner. Just add crusty bread.


Turkey and Wild Rice Soup
(serves 4)


1 tablespoon vegetable oil
1 carrot, peeled and diced
1 small onion, peeled and diced
4 cups turkey stock
1/4 cup wild rice, rinsed
1 16 oz. can white or yellow hominy, drained
1 cup diced cooked turkey (optional)
3-4 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon kosher salt


1. Heat oil in a 4 quart saucepan over moderate heat. Add carrot and onion. Saute until onion is translucent.
2. Add stock and wild rice. Bring to a simmer, reduce heat and cook partially covered for 1 hour. Wild rice takes quite a while to get tender. If the rice has absorbed a lot of the stock, add 1-2 cups of water.
3. Add hominy and turkey (if using). Cook for about 5 minutes until hominy and turkey are heated through.
4. Add cilantro, lime juice, pepper and salt to taste. If your stock is unsalted, you will need at least 1 tsp. If your turkey was brined, the stock will be seasoned with some salt already and you'll need less.
5. Serve hot. 


Link to PDF of the Turkey and Wild Rice Soup

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