Minnesota Wild Rice Soup w/ kale (pressure cooker version)
- Number of Servings: 8
Ingredients
1 tablespoon olive oil1 cup wild rice1/2 cup slivered (or chopped) almonds1 cup diced onions1/2 cup diced celery1 cup diced carrots2 cups chopped kale4.5 cups homemade chicken stock1-2 tablespoons cornstarch2 cups 1% milk
Saute wild rice, almonds, onion, celery and carrots for 2-3 minutes. Add kale and soup stock and simmer over low heat for 1.25 hours. Thicken with cornstarch dissolved in 1/4 cup of milk. Stir in remaining milk. Add salt and pepper to taste.
Pressure Cooker: The above is the original recipe, but I used a pressure cooker. I sauteed the vegetables, rice and nuts in the pressure cooker, then added the stock and put on the lid. I cooked for 25 minutes with the rocker rocking gently. I sprinkled the cornstarch directly into the soup, stirring it in, then added the milk. The stock liquid decreased quite a bit for me, so I added 1 cup of water. Then I added salt and pepper to taste.
Serving Size: makes about 8 1-cup servings
Pressure Cooker: The above is the original recipe, but I used a pressure cooker. I sauteed the vegetables, rice and nuts in the pressure cooker, then added the stock and put on the lid. I cooked for 25 minutes with the rocker rocking gently. I sprinkled the cornstarch directly into the soup, stirring it in, then added the milk. The stock liquid decreased quite a bit for me, so I added 1 cup of water. Then I added salt and pepper to taste.
Serving Size: makes about 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 177.8
- Total Fat: 7.2 g
- Cholesterol: 7.1 mg
- Sodium: 246.4 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.7 g
- Protein: 8.6 g
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