Wild Rice And Split Pea Soup Recipes

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WILD RICE AND SPLIT PEA SOUP

Another soup for fall! If you had rice made ahead of time (or leftover) this would go together in no time! 4-6 servings 45 min

Provided by dicentra

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14



Wild Rice and Split Pea Soup image

Steps:

  • Sauté onion garlic, celery and mushrooms in oil.
  • Stir in water, split peas, carrots, potatoes, herbs and rice. Bring to a simmer. Reduce heat to a simmer and cook until peas are tender.
  • Serve hot with some crusty bread.

Nutrition Facts : Calories 386.1, Fat 4.8, SaturatedFat 0.7, Sodium 71.5, Carbohydrate 69.8, Fiber 18.6, Sugar 10, Protein 20.5

1 tablespoon oil
1 large red onion, diced
2 stalks celery, diced
12 ounces button mushrooms, sliced
3 garlic cloves, minced
10 cups water
1 cup split peas (yellow or green)
2 carrots, diced
2 cups potatoes, diced
1/2 cup wild rice
2 tablespoons dried parsley
2 teaspoons dried oregano
1 teaspoon black pepper
salt

SPLIT PEA AND RICE SOUP

Make and share this Split Pea and Rice Soup recipe from Food.com.

Provided by MsBindy

Categories     Rice

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15



Split Pea and Rice Soup image

Steps:

  • Rinse the peas.
  • Put them in a soup pot with 3 cups of water and bring to a boil.
  • Reduce heat, cover, and simmer for 45-60 minutes.
  • Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
  • Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
  • When peas are cooked, stir in the onion mixture along with the stock.
  • Add the lemon juice and cooked rice and season with salt and pepper.
  • Stir in the parsley and gently reheat.

1 cup dried split peas
3 cups water
2 cups onions, chopped
2 large garlic cloves, minced
1/4 cup olive oil
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground cardamom
2 cups vegetable stock
2 teaspoons fresh lemon juice
1/2 cup cooked rice
salt and pepper
1/4 cup fresh parsley, chopped

TURKEY AND WILD RICE SOUP

My dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. -Carol Brault, Woodville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14



Turkey and Wild Rice Soup image

Steps:

  • In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer, covered, 30 minutes., Meanwhile, in a Dutch oven, heat butter over medium heat. Add potatoes, onion, celery and carrot; cook and stir 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer., Stir in flour until blended; cook and stir 2 minutes. Gradually stir in broth and undrained rice. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened., Add cream, salt and rosemary; return to a boil. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through.

Nutrition Facts : Calories 338 calories, Fat 19g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 832mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

1/2 cup uncooked wild rice
4 cups water
1/2 cup butter, cubed
8 ounces red potatoes (about 2 medium), chopped
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey or chicken

CHICKEN WILD RICE SOUP

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. -Virginia Montmarquet, Riverside, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15



Chicken Wild Rice Soup image

Steps:

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Nutrition Facts : Calories 154 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 807mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

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