Wednesday, September 9, 2009


Have made this soup for years. Got the recipe from a guy who harvests Minnesota wild rice. If you can get the natural harvested wild rice (not cultivated) use that, but otherwise the cultivated will work!

2-cups cooked wild rice
1-large onion chooped
1-cup chopped celery
1-can drained mushroom pieces (I use 2 cans)
8-cups water
9-chicken bouillion cubes
1-cup flour
1-cup whipping cream
1-1/2-sticks of butter (real butter)
Wash 1 cup of wild rice thorougly; place the rice in a heavy sauce pan with 4 cups salted water; Bring to a boil and simmer covered for about 45 minutes, till tender but not mushy. Uncover & fluff with a fork, simmer for an additional 5 minutes...Drain excess liquid;
Saute onions, celery and mushrooms in the butter until tender. Sprinkle the flour over the vegetables until well coated (mixture will be pasty):
To the wild rice add water and bouillion cubes...Add coated vegetables and whipping cream.
Heat and stir to make sure the vegetables blend into the soup..**DO NOT BOIL**.
No salt needed as bouillion is enough...I like pepper so I do add pepper to my taste.


Break up wild rice to make 1/3 Cup; cook and drain well, saving 2‑1/2 cups of the rice water to use in making the bread.

Mix: 1/4 ‑ Cup Brown Sugar 1/2 Cup Molasses
1/4 ‑ Cup Oil 1 Tblsp. Salt
Add 2‑1/2 Cups Rice Water, while warm, (so sugar and molasses dissolves) and 1/2 Cup Instant Potato Flakes.
When liquid cools, add 2 Pkgs. Dry Yeast that has been dissolved in 1/2 cup warm water. Add 2 Cups Flour and mix; then add the rice and mix well.
Add approximately 7 to 8 more cups flour, until dough is no longer sticky; knead well. Place dough in greased bowl and let rise twice.
Divide dough into 4 pieces and shape into loaves.
Place in greased bread pans and let rise.
Bake at 325 degrees for 40‑45 minutes.

I am posting a wild rice bread made in a bread machine for all of you who don't have the time to make the above bread...Enjoy!


Measure Ingredient
1 cup Water; lukewarm
3 cups White bread flour
2 tablespoons Dry milk
3 tablespoons Brown sugar
1½ teaspoon Salt
2 tablespoons Butter
½ cup Cooked wild rice; room temperature
¾ cup Rolled oats
2½ tablespoon Wheat berry
2 teaspoons Active dry yeast

Add ingredients according to bread machine manufacturer's instructions. Makes a 1.5 pound loaf. Recipe by: More Electric Bread Posted to MC-Recipe Digest V1 #1022 by "jms@..." on Jan 18, 1998

NOTE: Store your Wild Rice in tightly covered container in a cool, dry place and it will keep indefinitely!

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