Friday, January 13, 2012
The soup made from the first blotched Wild Rice Salad attempt. This is a vegetable broth with some cooked wild rice and white rice, with a minced roasted serrano chili, and a spoonful of half and half. It makes a fairly pleasing soup, though next time I would cook the white rice separately, and only add it to the bowl before serving so that the white rice grains stay intact. If you leave the white rice in the soup for an extended period of time, it tends to break down and get softer. This is okay and it makes a thicker soup, but I prefer distinct grains.