Leftover Wildrice SoupPosted: October 22, 2008
We were going to meet some friends for drinks Tuesday night, so I knew dinner had to be something just about ready to eat when we got home. It was also super windy and getting chilly, so it had to be hearty. The result? Some leftover wild rice and delicata squash soup with homemade rosemary bread and cheese. Super easy and very tasty.
Leftover Wild Rice Soup
2 cups cooked wild rice (in the pantry as a gift from an apple picking trip)
1 delicata squash (somewhat on the small size; we’ve had this in the fridge for a while)
2 onions (finely chopped)
2 carrots (finely chopped)
3 garlic cloves (finely chopped)
1 cube veggie bouillon
NOTE: Since we were going to be out of the house and I only had 15 minutes to prep, this is a rather unconventional recipe.
1. Preheat oven to 400F. Peel and de-seed the squash and cut into tiny cubes. Place on tinfoil lined cookie sheet, spritz with olive oil and some fresh ground pepper and bake while you do everything else.
2. Chop onions, carrots and garlic in food processor or finely chop everything by hand. Put some olive oil in a rice cooker, turn it on, (or usually, in a large pot over medium-high heat) and put the onions, carrots and garlic in it. Stir a bit.
3. At this point, I was just about ready to head out the door so I took the squash out of the oven (turn oven OFF) and put it into the rice cooker. Pour about 3-4 cups of water over the veggies and put a lid on the rice cooker. Leave. It should be okay.
4. Come home. Smell cooked vegetables. Pour the vegetables into a large pot over medium-high heat and add some water (enough to be soup-like) and bouillon. Add cooked wild rice. We used some crazy seasoning that came with this rice (got from some apple picking shenanigans) and it was EXTREMELY salty. This soup was an attempt to harness the salt, so I didn’t add any. If you have rice that is not super-salty, add salt, as needed, to the soup broth.
5. Let simmer for about 10 minutes. Serve with some bread and cheese for a simple supper. You should have enough leftovers for lunch the next day.
Let me say that this rice (while extremely freakin’ salty) fed us 4 times: dinner Monday night (see post below), lunch Tuesday (with leftover chili we made Sunday), in soup Tuesday night (see above) and then in soup for Wednesday’s lunch. Not too shabby. A simple staple like rice (or quinoa, orzo, couscous, etc.) can create many different meals and doesn’t cost too much – especially if you buy in bulk.