Thermos 3-Tier Bento #49

Clementines (cut to fit), saltines, and, a well overdue Pinterest recipe: creamy vegan wild rice soup from Life is Noyoke.

There was a lot I liked about this recipe, including giving me an excuse to buy wild rice when it was on sale, and it is definitely filling. It makes a LOT, though, more than I really wanted (I should have halved this recipe) and I don't think I'd describe it as "creamy" so much as "beany." There is a pretty pronounced flavor of cannellini beans. I like cannellini beans, so that's not necessarily a problem, but the name and the look suggests something...I don't know. Richer? Not to worry. I am now inspired to try my own take on veganizing this classic soup.

I know some of you read from outside my country, so out of curiosity, is wild rice available where you are? Wild rice is, from what I understand, indigenous only to the United States and China, and is more or less not eaten in China in this form. It's not really rice--it's more like a grass seed--and it's pretty distinctive. I'm pretty enthused about using more indigenous foods in my cooking, especially one apparently considered a complete protein.

In 2019, I vowed to try cooking with more ingredients that were new to my kitchen and I definitely did, though not as many as I had on my list--chia seeds, mung beans, wild rice, hemp hearts, cream of rice (look for that in a future breakfast round up), various risottos. I look forward to exploring a lot more in 2020.

Comments

  1. I love wild rice but don't cook with it nearly enough, so I'm looking forward to your further experiments with the soup!

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  2. We certainly have wild rice here in Australia. At least, on the supermarket shelves. Though I am not sure where it has come from. I don't buy it often, but next time I do I should check that out.

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