A freezer meal that is gluten free, dairy free, easy and delicious too?! Cream of Wild Rice Soup is a must have recipe! I just made this Cream of Wild Rice Soup the other day after losing track of it for a while and we were all glad I did. All four of us gobbled it right up. The wild rice is a very nice change from the usual white or brown in most things we have.
To cook wild rice; bring 1 cup of rice and 2 1/3 cups of water to a boil and then simmer, covered, for 45-50 minutes. Let it stand for about 10 minutes to finish absorbing the water. This will give you the 3 cups of cooked rice you need for the recipe.
I usually make a double batch to put some in the freezer. That is a very easy way to get ahead.
I originally got this recipe from Taste of Home and changed it some to make it gluten and dairy free. If you don’t like coconut milk or don’t need to be gluten and dairy free, you may want to try the recipe with flour and milk. It is very good too. We think the coconut milk in it is delicious so even though we do not need to be dairy free anymore, I still make it this way. I like the Golden Star brand because it is very thick and because the only ingredient is coconut milk. Any thick brand will work but you do want it to be thick.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. You can put in exactly what you used so it is the most accurate.