Directions
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Cook the rice first. Measure 4 times water to rice. Add water and rice in a pot and cook on medium heat until the rice is tender. About half hour. Add water if needed.
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Melt the butter in a pot. Sautee the diced vegetables for 3-4 minutes.
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Add 1 cup water for a tsp of bouillon. Mix well and add to the pot.
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Bring the mixture to a boil.
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Add cooked rice, evaporated milk, and salt and dried herbs to taste.
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Bring it to a boil.
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Serve and enjoy!!
1 Serving
1/6 cup wild rice
1/3 tbsp butter
1 cup diced vegetables (carrots, squash, onion)
1 tsp vegetable bouillon
1/6 cup evaporated milk
dry herbs, salt to taste​
3 Servings
1/2 cup wild rice
1 tbsp butter
3 cup diced vegetables (carrots, squash, onion)
3 tsp vegetable bouillon
1/2 cup evaporated milk
dry herbs, salt to taste
5 Servings
5/6 cup wild rice
1&2/3 tbsp butter
5 cup diced vegetables (carrots, squash, onion)
5 tsp vegetable bouillon
5/6 cup evaporated milk
dry herbs, salt to taste
2 Servings
1/3 cup wild rice
2/3 tbsp butter
2 cup diced vegetables (carrots, squash, onion)
2 tsp vegetable bouillon
1/3 cup evaporated milk
dry herbs, salt to taste
4 Servings
2/3 cup wild rice
1&1/3 tbsp butter
4 cup diced vegetables (carrots, squash, onion)
4 tsp vegetable bouillon
2/3 cup evaporated milk
dry herbs, salt to taste
6 Servings
1 cup wild rice
2 tbsp butter
6 cup diced vegetables (carrots, squash, onion)
6 tsp vegetable bouillon
1 cup evaporated milk
dry herbs, salt to taste
Wild Rice Soup
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