Cooking with Ancient Grains by Kijac Maria Baez

Author:Kijac, Maria Baez
Language: eng
Format: epub
Publisher: F+W Media

SOUPS

Wild Rice with Quinoa or Kañiwa Soup

This fine soup is especially popular in Minnesota, where wild rice is the official state grain. It’s packed full of vitamin A and has good amounts of B12 and niacin. If you like a more intense mushroom taste, wild mushrooms (fresh or rehydrated dried) can be added to the soup along with the baby portobello mushrooms. Some cooks flavor the soup with diced bacon, Canadian bacon, or sliced smoked chicken. If using any of these meats, add at the same time you add the mushrooms. As with most soups, this improves overnight.

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