Fresh baby carrots are beginning to surface this month. They’re especially delicious eaten fresh from the garden. However, if you’re looking to sip a soothing bowl with healing spices, this Gingery Carrot and Wild Rice Soup really delivers. We added nutty-tasting wild rice to up the protein quotient along with added fiber, potassium, and zinc.
Cooking wild rice is easy!
Rinse 1 cup rice thoroughly under cold running water. Then simmer, covered, in saucepan with 3 cups water or stock and a generous pinch of salt. Check after 40 minutes. As grains begin to split, rice is done. You want rice to have a little body and not be mushy. Drain well and use in soups and stir-fries. 1 cup dry = 3 1/2 cups cooked.