Wild Rice Harvest is almost done in Northern MN. Here’s one lady’s recipe.
“As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister’s house—brings me compliments no matter where I serve it.” —Elienore Myhre, Balaton, Minnesota

Ingredients

• 1/3 cup uncooked wild rice
• 1 tablespoon canola oil
• 1 quart water
• 1 medium onion, chopped
• 1 celery rib, finely chopped
• 1 medium carrot, finely chopped
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups half-and-half cream
• 1/2 teaspoon dried rosemary, crushed
• 1 teaspoon salt

Directions

1. In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

Nutrition Facts

1 cup: 270 calories, 19g fat (11g saturated fat), 61mg cholesterol, 797mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 5g protein.