How to make it

  • In Dutch oven or flameproof casserole, combine 6 cups water, wild rice, onion, carrot, dried porcini, garlic, salt, thyme, and nutmeg and bring to a boil over high heat. Reduce to a simmer, cover, and cook 40 minutes. Add spinach and cook 10 minutes or until wild rice is tender and spinach is heated through.
  • In small heavy skillet, heat pumpkin seeds until they begin to pop, about 2 minutes. Transfer to food processor or blender and add basil, lemon juice, and 1/4 cup of water. Puree until smooth. Pour pesto into small bowl and set aside.
  • Spoon 1 cup of wild rice soup into processor (no need to clean bowl) and process until smooth. Stir pureed soup and pesto into soup remaining in Dutch oven.

Reviews & Comments 2

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    " It was excellent "
    minitindel ate it and said...
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  • grizzlybear 11 years ago
    Nutritional Information
    Per serving: 286 calories, 5.4g total fat, 1g saturated fat, 1.5g monounsaturated fat, 2.5g polyunsaturated fat, 10g dietary fiber, 16g protein, 49g carbohydrate, 0mg cholesterol, 995mg sodium.
    Good source of: beta-carotene, fiber, folate, iron, magnesium, potassium, riboflavin, vitamin B6, vitamin C, zinc.

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