Difficulty rating: 2 chef's hat (out of 5)
Prep/Total Time: 1 hour
Wash the wild rice thoroughly by running it under cold water in a strainer. Add rice to 3 cups of boiling water in a heavy saucepan or pot. Bring to a boil then reduce heat and simmer until rice is tender. This will take 35-45 minutes (don't overcook), drain and set aside.
Crumble and brown sausage until about half way done. Add onions and celery and brown some more. Add water (broth), soy sauce, beef base, mushrooms, and carrots. Cook until celery and carrots are done.
Add cooked rice. Let mixture cool slightly before adding milk. (It can be hot but not boiling hot—sometimes if it's too hot it'll curdle the milk).
Bring to boiling again and thicken with cornstarch/water mixture (add only 1/4 at a time to see how it thickens and stop when it gets as thick as you like it.)
Inspired by Linda Gordon of Bayfield, WI
Local Foods Recipes
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