Wild Rice Soup

 Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 cup wild rice, soaked
1 bay leaf
1 teaspoon thyme
vegetable stock
1 cup chickpeas
1/2 cup cream
salt nd black pepper, to taste

Cook onion and garlic in the oil. Add the carrot and celery and cook until tender. 

Pour rice, bay leaf, thyme, and stock into the saucepan. Cover and simmer until wild rice is tender. Stir in the chickpeas and the cream and season with salt and pepper.

EIDFITR21
EIDFITR21

Wild Rice and Chestnut Salad

 Ingredients:

1 cup wild rice, cooked
2 radishes, thinly sliced
1 green onion, chopped
chestnuts, sliced
salt and black pepper, to taste
apple cider vinegar
olive oil

Toss wild rice with radishes, green onion, and chestnuts. Combine remaining ingredients for the dressing and stir together before serving.

Mushroom and Wild Rice Soup

Ingredients:

1 teaspoon oil
1/2 onion or leek, chopped
2 cloves garlic, chopped
1 sprig thyme
1/2 teaspoon rosemary
1 lb cremini mushrooms, sliced
3 cups vegetable stock
1/2 tablespoon arrowroot powder
1/2 cup cashews, soaked
1/2 cup wild rice, soaked
1 cup porcini mushrooms, sliced
salt and black pepper, to taste

In a saucepan, cook the onion and garlic in the oil. Add the thyme, rosemary, and cremini mushrooms. When the mushrooms wilt, add the stock and bring to a simmer.

Transfer the mixture to a blender with the arrowroot powder and cashews and blend until smooth.

Return the soup to the saucepan and add the porcini mushrooms and wild rice. Cover and simmer until rice is tender. Season with salt and pepper. Garnish with the parsley before serving.

Kale and Wild Rice Salad

Ingredients:

1 cup pomegranate arils
2 cups baby kale, roughly chopped
1-1/2 cup wild rice, cooked and cooled
1/4 cup toasted walnuts, chopped
1/4 cup feta (optional)
1/4 cup shallot, minced
2 tablespoons olive oil
2 tablespoons honey
1/2 tablespoon apple cider vinegar
juice of 1/2 lemon
salt

Toss pomegranate, kale, wild rice, and feta. Combine remaining ingredients in a jar and toss with the salad just before serving.

Warm Mushroom, Roasted Asparagus, and Wild Rice Salad

Ingredients:

1/2 cup wild rice
1 cup vegetable stock
grapeseed oil
1/2 onion, diced
2 cloves garlic, minced
3 cups cremini mushrooms, sliced
1 tablespoon tarragon, chopped (optional)
salt and pepper
asparagus spears
a handful of dill, chopped
1/4 cup balsamic vinaigrette
4 cups salad greens
1/4 cup feta cheese, crumbled

Soak wild rice for several hours. Drain and cook in vegetable stock until tender. Set aside.

Cook onion in oil until soft. Add garlic and saute for 2 minutes. Add mushrooms and tarragon and cook until caramelized about 15 minutes. Season with salt and pepper.

Meanwhile, toss asparagus spears with oil, salt, and pepper. Place in a single layer on a baking sheet and bake 15 minutes at 400 degrees.

Mix the wild rice, mushroom mixture, dill, and balsamic vinaigrette.

To serve, plate salad greens and top with wild rice mixture. Arrange asparagus spears on top and sprinkle with feta cheese.