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Thursday, April 28, 2011

Northren Ontario Wild Rice Soup


1 lb. brisket of beef
2 large raw beets
1 large carrot
½ small cabbage head
1 large potato
1 large or 2 medium tomatoes
½ large onion
1 tbsp thyme
salt and pepper to taste

Boil beef in 6 to 8 cups of water to get stock. Slice vegetables or cut in shoestring-size. Add all ingredients except potato to the stock. Simmer for 2 hours or until tender.15 minutes before done, add potato.

Season with salt and pepper, using an immersion blender puree until smooth.


1 cup long grain brown or white rice
1/2 cup wild rice
1 Tbsp. dried parsley flakes
2 tsp. Chef K Herb Mix
1 tsp. dried thyme leaves
1/2 tsp. tarragon leaves
1/8 tsp. white pepper
1/2 tsp. salt

Mix ingredients and store in an air-tight container in a cool, dry place. This makes one side dish. You can multiply ingredients to make more mixes.

3-1/4 cups water
Long Grain Wild Rice Mix (about 2 cups)

Bring water to boil in a medium saucepan. Add Rice Mix, cover pan, reduce heat, and simmer for 50 minutes. Remove pan from heat, and let sit for 10 minutes before fluffing with a fork.

Sour cream
Fresh carrot strings or curls

Make the soup according to the instructions, begin rice half way through simmering the soup. Plate the soup, top with the rice blend and garnish with sour cream and carrots.

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