This recipe comes from one of my absolute favorite cooking sites, kitchenparade.com.
- 2-1/4 cups water
- 1/2 – 1 cup wild rice, native or cultivated (wild rice photo comparison)
- 1 tablespoon butter
- 2 cups sliced leeks, white and light green parts only (about 4 leeks)
- 2 cups chopped celery (about 4 ribs)
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 5 cups no-fat chicken broth or Homemade Chicken Stock
- 2 cups red potatoes, skins on, chopped (about five small potatoes)
- 2 cups parsnips, peeled and chopped (about 3 medium)
- Additional chopped parsley
Bring water to a boil in a medium saucepan. Add wild rice and simmer until al dente and nut-flavored, about 25 minutes for native wild rice and 60 for cultivated.
Meanwhile, heat a four-quart Dutch oven and melt butter. Add leeks and celery, sauté on medium high until soft and just beginning to brown. Add parsley and garlic, sauté another minute or two. Add chicken broth and bring to a boil. Add potatoes and parsnips and return to a boil. Reduce heat and simmer 20 – 30 minutes or until potatoes and parsnips are soft.
With a standard or immersion blender, purée (using small batches and extra care with a standard blender) hot vegetable broth, leaving some chunks. Stir in wild rice and serve.