A wild rice and celeriac soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 handfuls of wild rice (about ¾ cup)1 handful of dried mushrooms (porcini, shiitake, etc)Toasted sesame oil6 cups of waterSea salt3 tablespoons of olive oil (or a mixture of butter and oil)1 large bundle of spring onions1 bunch of parsley2 carrots2 stalks of celery1 fist-sized potato, scrubbed well1 small celeriac1 bay leafA few healthy sprigs of thyme½ cup soy milk or thin creamPepper
Place the wild rice in a saucepan, add the mushrooms, a teaspoon of toasted sesame oil and the water. Bring to a boil, add ½ a teaspoon of sea salt and reduce the heat to a burble. Set a lid, slightly ajar, on top and simmer for 40 minutes. When ready – the grains will butterfly open, bursting from their skins – set a strainer over a large bowl to collect the rice stock and drain. Set both stock and rice aside separately.
Warm the olive oil in a wide saucepan over a gentle heat. Trim the spring onions and chop finely. Slice the parsley leaves from their stalks, reserving the leaves. Finely chop the stalks. Add the spring onions and parsley stalks to the saucepan and cook while you chop the remaining veg. Cook for about 10 minutes, stirring from time to time.
Cut the carrots into thick slices and then into large irregular shapes. Trim and slice the celery stalks. Cut the potato into large dice then thickly peel the celeriac and cut it too into large dice. Add the vegetables to the saucepan, up the heat and fry for about 3 minutes. Throw in the bay leaf and thyme and pour in the reserved rice stock along with another cup, perhaps a little more, of water. Bring to a boil, add 1½ teaspoons of salt then reduce the heat and simmer for 20 minutes, until the vegetables are tender.
Chop the remaining parsley leaves. Add the soy milk or cream to the soup, remove the bay leaf and tip in the rice and mushrooms and most of the parsley leaves. Warm through and serve in deep bowls, each garnished with a little parsley, lots of pepper and a few droplets of toasted sesame oil to round things off nicely.
Number of Servings: 4
Recipe submitted by SparkPeople user KAYLIBARBER.
Warm the olive oil in a wide saucepan over a gentle heat. Trim the spring onions and chop finely. Slice the parsley leaves from their stalks, reserving the leaves. Finely chop the stalks. Add the spring onions and parsley stalks to the saucepan and cook while you chop the remaining veg. Cook for about 10 minutes, stirring from time to time.
Cut the carrots into thick slices and then into large irregular shapes. Trim and slice the celery stalks. Cut the potato into large dice then thickly peel the celeriac and cut it too into large dice. Add the vegetables to the saucepan, up the heat and fry for about 3 minutes. Throw in the bay leaf and thyme and pour in the reserved rice stock along with another cup, perhaps a little more, of water. Bring to a boil, add 1½ teaspoons of salt then reduce the heat and simmer for 20 minutes, until the vegetables are tender.
Chop the remaining parsley leaves. Add the soy milk or cream to the soup, remove the bay leaf and tip in the rice and mushrooms and most of the parsley leaves. Warm through and serve in deep bowls, each garnished with a little parsley, lots of pepper and a few droplets of toasted sesame oil to round things off nicely.
Number of Servings: 4
Recipe submitted by SparkPeople user KAYLIBARBER.
Nutritional Info Amount Per Serving
- Calories: 268.1
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 414.2 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 5.5 g
- Protein: 5.3 g
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