I’m a huge fan of rice pilaf, especially ones with wild rice in them. Now, I might be able to claim that’s coz I’m from Minnesota, you betcha, which for decades was the bastion of wild rice. Truth be told, it’s because I’m a child of the 1960s and wild rice pilaf was served at so many restaurants, especially with kebabs which became wildly popular around that time period. Now I make Instant Pot Wild Rice Pilaf and it’s a game-changer.
So hey, here I am a Minnesota blogger and I have no Wild Rice Soup on my blog. Uff da. Well, I do have a Wild Rice and Smoked Turkey Chowder (amazingly good and healthy!) but it’s just not the same as a Classic Wild Rice Soup in the Instant Pot, now is it? (As a quick aside, I will be posting recipes that aren’t Instant Pot and aren’t soup, it’s just been a crazy Holiday week, so if you don’t have an “IP” please bear with me!)
I recently made the Stuffed Chicken Roast from Better Home & Garden’s December 2015 issue – I couldn’t help but be inspired by their Harvest Wild Rice Salad, served alongside. Gorgeous greens, wild rice and a citrus dressing caught my eye. Toss in a few apples, pears and toasted pecans and sprinkle on a few dried cranberries or cherries and you have a salad!
I’ve been making Elegant Mushroom Lemon Basil Soup with Wild Rice for ages. Decades. Long before I even had kids. Way back when I was just figuring out how to expand my cooking skills beyond what my Mom taught me, I picked up one of those little paperback cookbooks near the grocery store check out stand. Do they still have those little cookbooks? I’ve become blind to everything stuck near the checkout stand, placed there to tempt you!
I think this Classic recipe for Uncle Bens Wild Rice Turkey Casserole is the best ever. I still remember the first time I ever had it, at my friends’ house, Dave & Rosanne’s. I was wowed by it and asked for the recipe right away. That of course, was years ago (maybe decades, now) and I still think it’s a great way to use your turkey (or chicken) leftovers.