This has definitely been a hectic holiday so far. Out for Thanksgiving dinner. Biking around the island and buying our Christmas tree yesterday. Today, we were out all day for Holiday celebrations.
When we got home I decided to sit down and prop up my feet for a few minutes. I started looking at what was in the news today. I found a new article for a book on vegetarian cooking. Weeknight Vegetarian Cooking. It looks wonderful. Dishes like Quinoa Black Bean Cakes with Mango Avocado Salsa, Welsh Rarebit with Tangy Watercress Salad(a favorite of mine), and Northern Thai Style Curry with Tofu are in it.
The article has 10 high protein recipes. The Wild Rice Corn Chowder caught my eye. With temperatures dropping again, this is something I plan to make this week.
Wild Rice Corn Chowder
Makes 4 servings
Quick-cooking wild rice, 1/3 cup (2 oz/60 g), rinsed
Sea salt and freshly ground pepper
Unsalted butter, 3 tablespoons
Yellow onion, 1 cup (5 oz/155 g) finely chopped
Celery, 1 stalk, chopped
Carrot, 1, peeled and finely chopped
Garlic, 1 teaspoon finely chopped
Dried thyme, 1 teaspoon
All-purpose flour, ¼ cup (1 ½ oz/45 g)
Vegetable broth, 4 cups (32 fl oz/1 l)
Dry sherry or dry white wine, ¼ cup (2 fl oz/60 ml)
Fresh corn, 4 ears, shucked, kernels cut from the cobs, cobs reserved
Yukon Gold potato, 1, peeled and cut into ½ -inch (12-mm) cubes
Sweet smoked paprika, ½ teaspoon
Heavy cream, 2 tablespoons
Fresh lemon juice, 1 tablespoon
How to Make It
In a small saucepan, combine the wild rice, 1 ½ cups (12 fl oz/240 ml) water, and ¼ teaspoon salt. Bring the water to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the rice is tender, 35—40 minutes.
Meanwhile, in another saucepan, melt the butter over medium heat. Add the onion, celery, carrot, garlic, and thyme, and sauté until the onion is translucent, 4 minutes. Add the flour and cook, stirring, 1 minute. Stir in the broth and sherry until combined.
Add the corn kernels, corncobs, potato, and paprika to the pan, and bring to a simmer over medium heat. Cover, reduce the heat to low, and cook, stirring occasionally, until the potatoes are tender, about 20 minutes. Remove the cobs from the soup and discard.
When the rice is tender, drain it and add it to the soup along with the cream and cook until heated through, 5 minutes. Add the lemon juice to taste, season with salt and pepper, and serve.