Michigan 
Wild rice is native to the United States and has a chewy texture and nutty flavor. The rice is a cereal grain and grows from plants that reach from 3 to 8 feet tall. Wild rice was a staple food for several Native American tribes. The Ojibwa word for wild rice translates to “good berry.” Wild rice became popular in the late 20th century because of its nutritional value and taste. California and Minnesota are the main producers of wild rice in the United States. Chicken soup is known throughout the world; adding wild rice makes for an especially hearty meal.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 Tbsp unsalted butter
- 3 celery stalks, cut into ½-inch pieces
- 2 carrots, cut into ½-inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1½ tsp finely chopped thyme
- Salt, to taste
- Ground black pepper, to taste
- ¼ cup all-purpose flour
- 1 cup wild rice
- 2 qts chicken broth
- 2 cups water
- 4 cups bite-size pieces of roasted chicken or turkey
- 1 cup heavy cream
Directions
- Melt butter in a large pan over medium heat.
- Add celery, carrots, onion, garlic, thyme, salt, and pepper. Stir to combine. Cook about 10 minutes.
- Sprinkle flour over vegetables and cook, stirring until coated and lightly browned, about 3 minutes.
- Add wild rice to pan and stir in stock and water. Bring to a boil and then simmer over medium low heat about 30 minutes.
- Add chicken and simmer, stirring occasionally, until rice is tender, 10–15 minutes.
- Stir in cream and season with salt and pepper.
- Serve immediately.
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