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 really 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 Ben’s Wild Rice Turkey Casserole is the best ever. I still remember the first time I ever had it, at my friends’ house, Dave & Rosanne. I was wowed by it and begged the recipe right away.
How to describe this incredible, unusual chowder? Kind of a blend between Southwestern and “Up North,” this hearty, creamy delectable meal in a bowl is a family favorite. A quick note: while it’s wonderful with smoked turkey, I often use left over turkey or chicken in this soup and it is every bit as good.