2/3 cup wild rice
4 cups chicken broth (will substitute vegetarian chicken-style broth)
1 cup finely chopped onions
1 small clove garlic, crushed
2 Tablespoons butter or oil
2 (10 1/2-ounce) packages frozen chopped spinach
1/2 cup light cream (will make my own "nut cream")
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
Thinly sliced lemon
Wash wild rice in three changes of hot tap water.
Drain and place into saucepan with 2 1/2 cups of the chicken broth.
Bring to a boil and simmer 35 to 40 minutes or until rice is cooked.
While rice cooks, sauté the onions and garlic in the oil in a 2-quart saucepan until tender.
Add the remaining chicken broth and spinach.
Simmer until spinach is cooked: 10 minutes.
Turn into blender and purée until smooth.
Return to saucepan and add cream, curry, salt, pepper and cooked wild rice including any broth that may not have been absorbed by the rice.
Serve with a twist of lemon.
Second generation Scandinavian Beatrice Ojakangas of rural Duluth has written over 30 cookbooks, including: The Great Scandinavian Baking Book; Whole Grain Breads by Machine or Hand; The Best Casserole Book Ever; Petite Sweets etc.