SANTA FE WILD RICE SOUP

Ready to add a little spice to your lunch?

Try California wild rice in this spicy combination.

It's perfect for any lunch in the sunroom!

Recipe courtesy of: California Wild Rice Advisory Board

Makes 4 servings .

1/3	Cup diced onion	1	Teaspoon chili powder
1/3	Cup diced carrots	1	Teaspoon ground cumin
2	Cups frozen or fresh corn kernels	1/2	Teaspoon dried oregano, crumbled
3	14-ounce cans chicken broth, divided	1/8	Teaspoon cayenne pepper (or to taste)
2	Cups cooked California wild rice	1	Tablespoon coarsely chopped cilantro leaves
1	4-ounce can chopped green chilies		Fresh Tomato Salsa

In large saucepan over medium heat, combine onion, carrots, corn and 1 can broth and bring to a boil. Reduce heat and simmer 10-15 minutes, until onion is tender. Stir in remaining broth, California wild rice, green chilies, chili powder, cumin, oregano and cayenne. Simmer, uncovered, about 5 minutes until heated through. Sprinkle with cilantro. Ladle into bowls. Top each bowl with heaping tablespoon of Fresh Tomato Salsa.

Fresh Tomato Salsa

2	medium tomatoes, seeded and diced	1/4	Cup chopped cilantro leaves
1/3	Cup chopped green onion	1	Teaspoon limejuice or red wine vinegar
	Salt to taste

In a medium bowl, combine all ingredients. Taste to adjust seasonings.

Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612 Fx (530) 695-1039 info@gwrice.com