If you’re not from the Great Lakes area, wild rice might sound like some sort of risqué Uncle Ben’s product, but relax, it’s totally SFW. The name is a bit misleading, since it’s mostly cultivated these days, and isn’t closely related to rice at all (fun fact: the French term for it translates as “crazy oats”—woo!), but labeling aside, it’s a grain worth knowing. Not only does it have a delicious nutty flavor and pleasant chewiness, it’s a nutritional powerhouse to boot, loaded with fiber and protein.
Often used along with turkey to make a robust, creamy soup, it knocks barley out of the water. We went with a light approach, laying off the heavy cream in favor of a bit of Greek yogurt to finish—but you won’t miss out, because our version uses juicy, tender sous vide breast that doesn’t need a buffer of dairy fat to be crazy tasty.
Rather than cooking turkey especially for this soup, this recipe is also a fantastic way to get extra mileage out of leftover thanksgiving turkey (hopefully cooked sous vide). Whether you want a hearty (but healthy!) dish in the aftermath of your Thanksgiving binge, or just a delicious soup to add to your repertoire, we’re confident you’ll find this wildly satisfying.