Wild Rice and Chicken Wings Soup come to us from Ojibwe cuisine. This soup is pretty popular in Minnesota and Canada.
Wild Rice and Chicken Wings Soup consisted of traditional ingredients like wild rice. It is actually the kernel from an aquatic wild grass. This product remains an integral part of the Ojibway diet. It is the official state grain of Minnesota.
Cooks have long combined available fresh foods with wild rice to serve a hearty soup to their families. The use of chicken wings is a recent adaptation. You can add other chicken parts if you want.
For this recipe, you need 2 cups of cooked wild rice. Take 2/3 cup wild rice, 3 cups water and 1/2 teaspoon salt.
Wash rice several times in hot water to remove all particles. Place all ingredients in a 2-quart saucepan. Bring to a boil, cover, reduce heat, and simmer until rice is tender.
Hand-parched rice, which is dark green in color, cooks tender in a very short time so check after 12 minutes.
The darker, brown-colored rice has usually been parched mechanically and more moisture has been removed. It should be done in about 40 minutes.