Wednesday, December 9, 2009

Wild Rice is hard to find!

My BFF, Kelly, is an awesome cook... she is one of the people I aspire to be like because she creates meals without a recipe in front of her! I'm starting to do that more often but she is just an incredible cook and a truly great friend.

Photo from our rehearsal dinner

Kelly has told me all about her mushroom and wild rice soup that she creates... I'm always hounding her for her recipes-- she told me a bit about what how she makes it and I found a similar recipe on one of the blogs I follow so I mixed the two together. I had heard that Wild Rice was relatively hard to locate so I stopped at Whole Foods thinking that would be my best option... their bags of exotic wild rice were a ridiculous price! I walked out of there with a box of Near East Long Grain & Wild Rice. On the way home, I ran into Market Basket to grab an onion that I forgot on my first trip and decided to breeze down the rice aisle to see what they had. Low & behold, they had Reese Wild Rice which happens to be perfect since Kelly is originally from Minnesota, just like the rice! Kelly has also told me about her sweet potato biscuits that she has made several times and how she loves them. I came across a recipe for sweet potato rolls the other day so I knew I needed to try it.

Wild Rice & Mushroom Soup
based on my BFF Kelly's recipe & Sweet Cheeks in the Kitchen

olive oil
1 large yellow onion, chopped
3 cloves garlic, chopped
1 cup leek, chopped
2-3 tbsp butter
1 cup + 4 tsp dry white wine
4-5 carrots, peeled & sliced
3 celery sticks, sliced
12ish crimini mushrooms, sliced (you can use whatever & how ever many mushrooms you want)
5ish shitake mushrooms, sliced
1 large portabello mushroom, sliced
1 package wild rice, cooked
6 cups chicken broth
1/2 tsp thyme
1/2 tsp oregano
basil, cumin, chili powder, salt & pepper to taste
4 tsp flour

Sprinkle olive oil in a pot on medium heat. Add onions, garlic & leeks- cook for about 10 minutes. Add butter and stir. Add carrots & celery, cook for an additional 5 minutes. Add mushrooms and let sit for a few minutes. Add wine and simmer for 5 minutes. Add broth & spices, bring mixture to a simmer and cook for 20 minutes. Mix flour & remaining wine together. Add flour-wine mixture and rice, bring mixture to a boil again and let simmer for another 15 minutes. Salt & pepper to taste.


Sweet Potato Rolls
Recipe from; adapted from

2 1/4 tsp. (1 package) RapidRise yeast (you can use normal active dry yeast, but this is much faster)
2 tbsp. white sugar, divided
1/2 cup warm water (110 degrees F)
4 tbsp. brown sugar
1/2 cup fresh, cooked and pureed sweet potatoes or canned sweet potato puree (I used fresh)
3 tbsp. margarine, softened
1 tsp. salt
2 eggs, slightly beaten
5 cups flour, or however much you need (I used 4 1/2ish cups)

  1. Dissolve yeast, warm water, and 1 tbsp. white sugar in a large mixing bowl. Let stand 5 minutes.
  2. Add remaining sugar, sweet potato, butter, salt, and eggs. Mix well. I used my stand mixer, because I think I think it’s easier to mix bread in it, but you can still make this without a mixer.
  3. Add in 4-5 cups of flour. The goal should be to get it form into a ball, but that never really happened for me. I think I had about 4 1/2 cups of flour and switched to the dough hook of my mixer and mixed for a few minutes to get it smooth. Turn out on a very floured surface and knead lightly for a few minutes. If you mixed with a dough hook you shouldn’t need to do this for too long/at all. The goal is to get smooth dough. Shape into a ball and place in an oiled bowl, turning to coat the surface. Cover and let rise about 1 hour or longer (shouldn’t need more than an hour with the RapidRise yeast, but if you have time to let it sit longer, that’s better because it will develop more flavor). Alternately, you should be able to make these the night before and let them rise slowly in the fridge. Take them out of the fridge the next day and let stand for an hour before proceeding.
  4. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls (it was still sticky, so I had to make sure my hands were covered in flour the whole time), and place on a greased cookie sheet or in a 9×13 inch pan. Allow to rise until doubled.
  5. Bake at 375 degrees (F) for 12 to 20 minutes (depends on how big you made them). Serve warm, topped with butter.
Makes 16-20 rolls

I only baked 3 of these and froze the rest! I'm excited to have them another time. I really really liked them!!!



No comments:

Post a Comment