Instant Pot Wild Rice Soup

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Wild Rice Soup in the Instant Pot! So creamy and simple. Perfect for fall/winter nights! | pinchofyum.com

Me? Wild Rice Soup? Obsessed? Pshhh.

Okay fine, I might be a little obsessed. There might be something like three variations of wild rice soup already on this blog. I don’t know. It’s not a problem, okay? It’s just… a love.

It might be helpful to do a quick recap of my wild rice soup journey over the course of my life.

My Mom’s Wild Rice Soup. I grew up in / still live in Minnesota. Wild rice soup was the food of my childhood. My mom still makes it every year for Christmas Eve dinner. It’s dark by 5pm and the evergreen trees are covered with snow and the soup has been simmering all day and the whole house smells like bacon and wild rice soup. And really, there is just nothing better. No electric appliances. Nothing being plugged in. It’s a purist version. In case you were wondering, I think the recipe comes from our church cookbook because obviously. This is how it gets done. God bless Minnesota, and mom, and the wild rice soup that raised me.

Crockpot Chicken Wild Rice SoupThen came my need to make wild rice soup on the reg. I wanted to take it from Christmas dinner to an easier-to-make version of the classic. Like, crockpot level easy. This recipe was born and it became one of the most popular recipes on Pinch of Yum. It is also one of my personally most-made recipes in life. And that’s saying a lot, because I’m making new recipes ALL THE TIME. This became an excellent back-pocket recipe for making a quick dinner, having friends over last-minute, or bringing a meal to a friend. And now this

Instant Pot Wild Rice Soup (with mushrooms oh my gosh): This brings us to today. Yet another iteration of the wild rice soup that I so know and love. This time I ditched the chicken (although, to be fair, you can absolutely keep it around) and added mushrooms. I know you want to hate me. But you do not hate me because this is going to blowyamind. The flavor of this soup, thanks to the mushrooms, I think, was so, so, so, so good. And think about how much wild rice soup I’ve had in my lifetime. I feel very qualified to tell you that this right here is how it’s done. This is yummy, earthy, middle-of-winter wild rice soup.

Wild Rice Soup in the Instant Pot! So creamy and simple. Perfect for fall/winter nights! | pinchofyum.com

You will obviously need some extras to go with your wild rice soup.

If it’s just an average Sunday soup day, you better be making a loaf of crusty No Knead Bread.

If it’s Christmas (who else makes wild rice soup for Christmas except my family? I literally know zero people), you better have a fancy salad to round out the meal. May I recommend the Bacon and Brussels Sprouts Salad of years past? It never gets old, does it?

Wild Rice Soup in the Instant Pot! So creamy and simple. Perfect for fall/winter nights! | pinchofyum.com

If you don’t like mushrooms for sure, don’t bother. Just use chicken. I have a recipe for that right here.

If you kind of don’t like mushrooms but you *might* like them sometimes, can I recommend that you give it a whirl? Cut up the mushrooms really small so you get the flavor without the texture bothering you as much. I think you’re going to fall hard and fast.

And my friends who are already on team mushroom? A) Good for you, and B) GET. AFTER. IT. This recipe has been elevated to my new favorite version of wild rice soup which is a major big deal. Warm, creamy, cold-weather mushrooms and wild rice for the eternal win. ❤️

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Instant Pot Creamy Mushroom Wild Rice Soup


  • Author: Lindsay
  • Yield: 6 servings (1 1/2 cups per serving)

Description

Wild Rice Soup in the Instant Pot! So creamy and simple and ready in an hour. Perfect for fall/winter nights!


Ingredients

For the Instant Pot:

  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (see notes)
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning (see notes)
  • 1/2 teaspoon dried thyme

For the Stovetop:

  • 6 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 cups milk (I used 2%)

Instructions

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot. Cook for 45 minutes (manual). Release steam using the valve on top.
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Notes

Please use actual wild rice! (affiliate link) I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend” which is just white or brown rice with a few flecks of wild rice. Use straight WILD RICE.

Chicken can be added – just pop it in the instant pot with everything else and shred it when it’s done.

Poultry seasoning is usually a mix of thyme, sage, garlic, onion, etc. I used a “chicken grilling spice” in one of my test batches and it tasted great. Anything with those earthy spices – thyme, sage, maybe even rosemary – will work nicely.

Crockpot version: Check out this recipe.

Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in.

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from RSSMix.com Mix ID 8174097 https://pinchofyum.com/instant-pot-wild-rice-soup

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Turkey Meatloaf

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Turkey Meatloaf

Ah, meatloaf…the American classic supper!

Despite her desperate five o’clock scramble, my mom – an artist and mother of four — always managed to pull off a mean meatloaf.

I remember her frantically pulling apart a slice or two of bread to make crumbs, and then throwing them into a bowl with an egg, some ketchup, grated onion, and ground beef. And then there was the grated carrot, which qualified as a vegetable (along with the ketchup).

She shaped it into a mound, threw it in the pan, drizzled the top with more ketchup and tossed it into the oven. Phew! Let’s just say her motto was “I’d rather be painting.”

Continue reading “Turkey Meatloaf” »

from RSSMix.com Mix ID 8174097 http://www.simplyrecipes.com/recipes/turkey_meatloaf/

Mango Chicken with Coconut Rice

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Disclosure: This post is sponsored by Lean Cuisine. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

With a mango sauce that is perfectly sweet and tangy on a bed of homemade coconut rice. SO EASY and made in less than 30!

Mango Chicken with Coconut Rice - With a mango sauce that is perfectly sweet and tangy on a bed of homemade coconut rice. SO EASY and made in less than 30!

Remember that Ohio trip a few weeks back?

(more…)

The post Mango Chicken with Coconut Rice appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 http://damndelicious.net/2017/10/15/mango-chicken-with-coconut-rice/

Skinnytaste Dinner Plan (Week 96)

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Skinnytaste Dinner Plan (Week 96)
Skinnytaste Dinner Plan (Week 96). I’ve added some comfort food dishes old and new to the meal plan this week! Hope everyone had a great weekend!

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here.
Skinnytaste Dinner Plan (Week 96)

Skinnytaste Dinner Plan (Week 96)

Monday: Pumpkin Mac and Cheese with Roasted Veggies
Tuesday: Enchilada Chicken Roll-Ups with salad and Mexican Cauliflower Rice
Wednesday: Pork Chops with Dijon Herb Sauce with cauliflower rice
Thursday: BBQ Chicken Chili
Friday: Lasagna Soup
Saturday: Dinner Out
Sunday: Chicken Marsala Meatballs with noodles for Madison, butternut noodles for me

(more…)

from RSSMix.com Mix ID 8174097 http://www.skinnytaste.com/skinnytaste-dinner-plan-week-96/

Meal Plan for October Week 3

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Meal Plan for October Wk 3

Welcome to our new series of weekly meal plans! This month, Summer Miller will be sharing with us what meal planning looks like in her house. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.

Life is busy. Leftovers are nice.

Eating leftovers wasn’t at the top of my “to do” list when I was a single 20-something. Now that I’m feeding a family of four, and doing so three times a day, seven days a week, 365 days a year, I welcome the opportunity to double up a dish so I can freeze some for later or pack it up for lunches the next day.

This change in lifestyle was dictated by more than just having a family. I moved to the country several years ago, and no one delivers pizza to a rural address. If I want to eat, I have to make it.

Learning to think ahead took some time, but now I wouldn’t have it any other way. I generally have something at the ready when work deadlines collide with getting dinner on the table, or when the kitchen is in shambles after a day of recipe testing, or when I’m not feeling so great myself and still have mouths to feed. (It turns out you still have to feed your children even when you’re sick and your husband is out town. Who knew?)

Once you establish the habit of cooking with leftovers in mind, I think it is actually more convenient than picking up take-out. It’s certainly healthier than what shows up at your door in a cardboard box!

Each recipe in this week’s meal plan is either large enough to feed an army or is easily doubled, and the leftovers will either last all week or can be frozen for later. A few of the recipes require a little heavy lifting on the weekend, but the payoff comes when you’re eating home-cooked comfort food on Wednesday and you didn’t even need to bring out your cutting board.

Meal Plan for October Week 3

Beef Barley Stew

1 Beef and Barley Stew with Mushrooms: This rich and filling stew makes enough for Sunday dinner, then pack the leftovers in lunchboxes for the rest of the week. If you have time, make these potato dinner rolls – they are simple to make and you can freeze them, too!

 

Baked Vegetable and Cream Cheese Wontons

2 Baked Vegetable and Cream Cheese Wontons: Spend a little time on Saturday or Sunday assembling these wontons, then freeze them. Bake them straight from the freezer for a quick weeknight dinner, or save them to serve as an appetizer at an impromptu party. The recipe makes about fifty wontons, and makes a fun family meal with some miso soup or stir-fried greens on the side.

 

Black Bean Burrito Bowl

3 Black Bean Burrito Bowls: Burrito bowls are one of my favorite meals, but rice and dry beans can both take a while to cook. I usually make double batches of both things on Sunday. They freeze beautifully, and thaw quickly, which makes them ready when I am!

 

Mini Salmon Quiches

4 Mini Salmon Quiches: These little quiche bites are a universal food. They are perfect for breakfast, brunch, lunch, or dinner. Serve them with a salad, like this Quinoa, Feta, and Arugula Salad, and you have a quick and light weeknight meal. This recipe makes twelve mini-quiches, but they’re so fast to make that you can easily double it. Freeze the leftovers and save them for a rainy day.

 

Skillet Pasta with Chicken Sausage, Cheese & Spinach

5 Pasta Skillet with Chicken Sausage, Cheese, and Spinach: You’ve made it to Friday! Yay! You should have enough leftovers in the fridge or the freezer to make this weekend kitchen-free. Cook up this nearly effortless skillet pasta, then pour yourself a hot toddy, watch Netflix and chill. (If you like, lighten the load of this carb-loving dish by serving it with this lemon and garlic-kissed broccolini recipe.)

Continue reading “Meal Plan for October Week 3” »

from RSSMix.com Mix ID 8174097 http://www.simplyrecipes.com/meal_plan_for_october_week_3/

Pasta World Championship 2017

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Disclosure: This post is sponsored by BarillaAs always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Remember that Italy trip I took? The one where I ate my body weight in pasta?

Well, I wasn’t there just to eat all the pasta.

I was actually there for the sixth edition of the Pasta World Championship in Milan and Parma!

I know. There’s an actual championship of chefs competing to win the coveted title of Pasta World Champion.

From 19 competitors from 15 countries and 4 continents, it was 3 days of a nail-biting, heart-racing thrilling competition.

Well, maybe not for me.

I just tried to sample all of the pasta I possibly could. As I patiently waited, hovered and lingered around the chefs’ stations.

But guys, look at this dish here.

I cannot even believe the creativity that went behind this dish.

Individually stuffing the rigatoni, one by one. It’s definitely not like my usual parsley garnish either.

And with 1 hour time constraints the first round, and then 30 minutes for the subsequent second and third rounds, the 19 chefs raced to the finish line.

Being as quick and efficient as they possibly could, while also creating works of art, weaving in their own versions of a simple pasta pomodoro on day two.

But there’s one chef to mention here: Accursio Lotà, a 32 year-old chef from Sicily, currently working at Solare restaurant in San Diego, representing the United States in this competition.

With his final dish, he created a seafood carbonara with no eggs and no dairy utilizing seafood eggs (rather than the traditional chicken eggs), green mandarin and red mazara shrimps.

I mean, with that, there is no surprise that he was crowned the ultimate champion.

The best part about all of this? I am actually going to San Diego in 2 weeks and I already snagged reservations at his restaurant so I’ll be able to tell you firsthand how all his other dishes are – which I’m sure will knock it out of the park.

Also, the biggest thank you to Barilla for letting me experience such an adventure.

I heave learned that pasta, as simple as it is, brings people together through tradition – but through this championship, pasta is reinvented with the classic accompaniments – just in new, innovative ways, and I cannot wait to put this forth in my own recipes!

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