Whole Foods is the only place around here that I can think of that sells wild rice by the pound. You just go and scoop in out of the bin and into the bag and off you go happily to the counter… with a bag of rice, and maybe some couscous…
I was picking up the wild rice because I have two roast turkey legs left over in the freeze and an abundance of celery and carrots… and you know THAT makes soup.
- Two roast turkey legs
- 1 cup of wild rice
- 3 ribs of celery chopped
- 3 carrot chopped
- A handful of cilantro
- ½ tsp French thyme
- Sea salt
Take the skin off the legs and toss it. Then take the meat off the legs and put it in a bowl. Boil the leg bones in a quart or so of water with sea salt. Once it gets to a boil let cook about half an hour to make a strong stock.
Using tongs take the bones out of the water and toss the rice into the stock. Let this boil a few minutes and then toss in the celery, carrots, and thyme. Cook until these soften up. Then toss in the turkey meat and cilantro, and cook until you think it’s ready!
I like nice hunk of hearty whole grain bread, or a seeded rye bread with this. Its nice to have a bakery just down the block.