Chicken and Wild Rice Soup

Several years ago, I was in between meetings when I stopped in a Dean and Deluca and had a warm, hearty bowl of chicken and wild rice soup. I created a version of my own shortly thereafter and have been enjoying it ever since.

One of the few things I am very fond of during the cold months is making soup in the crock pot. There is nothing like coming home to the delicious aroma of herbs and spices hitting you in the face as soon as you open the front door. And there is nothing quite like coming home with dinner being prepared and just needing to be spooned into a bowl. Life's simple pleasures.

If you choose to use a slow cooker, you simply will dump all of these ingredients into the crock pot and cook on low for 6-8 hours until done. If you opt to cook this on the stove, it will take you about 45 minutes. This recipe is absolutely delicious on the first day; but tastes even better after day two.

Chicken and Wild Rice Soup

6-8 oz long-grain and wild rice
1 tbsp olive oil
1 1/2 c chopped yellow onion
1 c chopped celery
1 c chopped carrot
8 oz mushrooms, thinly sliced
1/4 c flour
1/2 tsp tarragon
1 tsp fresh thyme leaves
2 c water
1/4 c dry sherry
3 c chicken stock
1 c heavy cream
3 c shredded chicken, cooked
1 tsp salt
1/4 tsp pepper

Cook rice according to package directions.

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, celery, carrot, and mushrooms. Saute until translucent. Add the flour, tarragon and thyme and cook for about a minute, stirring frequently. Add the liquids, chicken, salt and pepper, and bring to a boil. Reduce heat, and simmer for 20 minutes.

Add in cooked rice, chicken and salt and pepper. Cook for 10 minutes or until thoroughly heated.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Shrimp Fried Rice

I tasted sushi once, a few years back, and was not very impressed with it. But a lot of my friends rave about sushi and say it is simply the best. So I had a dinner meeting the other evening at one of my favorite places, Sushi 101, and decided to try something new. Yes, I know I just said I didn't care for sushi...but I don't go there for the sushi. I am hooked on the shrimp fried rice. However, the other night I was feeling a tad bit adventurous so I was coerced into eating an avocado roll as well. O-M-G. I have been converted. It was so silky and delicious. Nothing like what I anticipated. So of course it is on to the California roll next. But, everything in moderation. Now I won't be eating eel or anything that out of the box; but I am definitely more open to trying some new things now.

I was having a craving for shrimp fried rice this evening but not feeling much like driving to the restaurant. So I figured I would try it in my own kitchen. I did not have any leftover rice, which is a problem when making shrimp fried rice. But it was pretty darn good, if I must say so myself. The reason the rice should be leftover and cold is because it turns the grains firmer and gets rid of excess water. Using freshly cooked rice will turn into mush. Mine was not quite mush; but definitely a close cousin.

I like to do things my way so I am not big on the traditional things that you expect to see in fried rice - peas , baby corn, the egg, carrots. In my fried rice I included zucchini and mushrooms. But you can use almost any vegetables you like.

Shrimp Fried Rice

Sauce:
2 tbsp chicken broth or water
2 tbsp rice wine (or other white wine)

1 tbsp soy sauce
1 tsp salt

1 tsp toasted sesame oil
¼ tsp freshly ground black pepper

Fried Rice:
2-3 tbsp sunflower oil
1 small zucchini squash
1/2 medium yellow onion
1/2 medium green bell pepper
1/2 medium red bell pepper
1 c mushrooms
1/2 c long grain brown rice
10-15 medium shrimp

Wash and cut vegetables.

Heat 1 tbsp oil in a wok or deep skillet over high heat until hot, but not smoking.

Add the shrimp and stir fry for 2-3 minutes. Remove shrimp and set aside. Incorporate remaining oil. Add vegetables to the pan and stir fry for 3-5 minutes. Add the rice, stir frying and removing any clumps of rice that have gotten stuck together.

Add the shrimp back in. Incorporate the sauce and mix well. Remove from heat and serve.

So we will be a little more prepared next time, with some cold rice. And who knows? I might even try my hand at the avocado rolls too! Chopsticks anyone?

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.