Wild rice and parsnip soup

Hey, have you heard of 'forbidden black rice'? I have to admit, the first I had heard of it was about three days ago. Its funny an ingredient that is so popular in another culture is overlooked in the West because of its unfamiliarity, until - Until of course, it becomes trendy. As well as its enchanting name, forbidden black rice is being marketed as the new wonder of health foods.

And guess what? Yes, I too get sucked in now and again, especially as I like trying out new worldly ingredients. I am certain I will find it at some point to try, but for now I will be using the 'wild rice' stored in my kitchen cupboards which actually looks kind of similar. I actually think wild rice is overlooked in the grain world. I can partly understand why? Its like wholesome brown rice. It takes a while to cook from scratch and if your not in your angelic be patient persona, well then its often ignored for the quick cooking variety.
Other than Jane Grigsons famous Curried Parsnip soup, I think this 'Parsnip and wild rice soup' is my perhaps my second favourite parsnip soup. I’ve been looking for an excuse to post it on my blog again. Well the perfect excuse came in the guise of this months No Croutons Required (NCR) challenge. NCR is a monthly food blogging event where readers are challenged to create either a soup or salad using a particular ingredient in this case it is rice. The recipe also has to be suitable for vegetarians. NCR is alternately hosted between the Jacqueline of Tinned Tomatoes and Lisa of Lisa's Kitchen, who is this months host.

This soup is flavourful, unctuous and naturally creamy. The wild rice gives this soup some texture, as well as colour of what otherwise could be described as a monotone dish.
Parsnip and wild rice soup
Serves 4
Ingredients
50g wild rice
2 tablespoons olive oil
1 onion, finely sliced
2 garlic cloves, crushed
400g parsnips, peeled and diced
½ teaspoon turmeric powder
2 tablespoons of curry powder
2 pints of vegetable stock made with 1 teaspoon of bouillon powder
Optional: 4 tablespoons of fresh coriander leaves, roughly chopped
salt and pepper to taste
Method
Place the wild rice in a pan. Add 450ml of water to cover the rice, bring to the boil, then reduce heat, and simmer for 30 - 40 minutes until the rice is tender. Drain. Or if using quick cook wild rice, cook according to packet instructions.
Heat the oil in a separate pan. Add the onion and garlic and fry over a low heat for 5 minutes until translucent. Add the parsnips, turmeric, and curry powder, and cook for a couple of minutes, to allow the spices to mingle and release their fragrances.
Pour in the stock. Stir well. Bring to the boil, then turn the heat down and allow to simmer for 40 minutes, or until the parsnips are tender.
Blend the cooled ingredients in a food processor until smooth. Season to taste. Return the soup to the pan, bring to a boil, stir in the wild rice and coriander. Serve in bowls. Adapted from Paul Gaylers Vegetarian Cookbook.
Updated 11th February 2011
This recipe was made by Amber at Fishes go meow. Please follow this link to view

Parsnip and wild rice mulligatawny

I really enjoy making Jane Grigsons Curried Parsnip soup, but decided on a change.

This soup is called Parsnip and wild rice mulligatawny soup. It's the first time I have made this recipe. It is adapted from Paul Gaylers Vegetarian Cookbook. Paul Galyer uses coconut milk to give the soup an added flavour. I chose not to do this, as I found the soup quite creamy as is and it was quite flavourful. The wild rice gave it an added texture. Chewiness.
Parsnip and wild rice mulligatawny soup
Ingredients
50g wild rice
50g butter or substitute with olive oil
1 onion, chopped
2 garlic cloves, crushed
400g parsnips, diced
1/2 teaspoon turmeric powder
2 tablespoons of curry powder
2 pints of vegetable stock made with 1 teaspoon of bouillon powder
4 tablespoons of chopped coriander leaves
salt and pepper to taste
MethodPlace the wild rice in a pan. Add 450ml of water to cover the rice, bring to the boil, then reduce heat, and simmer for 30 - 40 minutes until the rice is tender. Drain. Or if using quick cook wild rice, cook according to packet instructions.
Heat the butter in a separate pan. Add the onion and garlic and fry over a low heat for 5 minutes until translucent. Add the parsnips, turmeric, and curry powder, and cook for a couple of minutes, to allow the spices to mingle and release their fragrances.
Pour in the stock. Stir well. Bring to the boil, then turn the heat down and allow to simmer for 40 minutes, or until the parsnips are tender.
Blend the cooled ingredients in a food processor until smooth. Season to taste. Return the soup to the pan, bring to a boil, stir in the wild rice and coriander. Serve in bowls.