The spicy rice seafood soup with wild rice is similar to Indian dal khichadi in its foundation of rice, spices, and a comforting, hearty texture. Both dishes emphasize simplicity and warmth, using rice as a base that absorbs the flavors of various ingredients. Like dal khichadi, which combines lentils and rice with aromatic spices such as turmeric, cumin, and coriander, the seafood soup also incorporates a blend of Indian spices that create a robust flavor profile.
While khichadi traditionally includes lentils for protein, this seafood variation substitutes lentils with shrimp, fish, or other seafood, giving it a unique twist. Both dishes, however, focus on balanced nourishment and can be adjusted for consistency, making them versatile, wholesome, and satisfying meals.
Recipe
Prep time: 15 minutes
Cook time: 15 min
Things you need (2 person):
1 cup of white rice
1/2 cup of wild rice (or brown rice)
2 tablespoons Ghee or oil
Few Bay Leaves
1 Star Anise
2 Whole Cardamom
2 Cloves
1 inch piece Cinnamon Stick
1 large Onion, sliced or chopped OR 1 prei/leek
1 tomato
2-4 garlic cloves
3-4 potatoes
200gm peeled shrimps
1 chicken broth
1 teaspoon Red Chili Powder or Paprika
1 spoon garam masala
1 to 1 1/2 tablespoons Salt
During our trip to Minneapolis this spring, we got wild rice made by Red Lake Nation Foods. Harvested by the Red Lake Band of Chippewa Indians, this wild rice is a truly special and authentic taste of Minnesota’s native culture. Unlike typical rice, wild rice has a nutty flavor and firm texture that adds depth to any dish, and this variety, in particular, felt deeply connected to the region’s rich history and natural environment. We were impressed not only by the quality of the wild rice but also by the sustainable, traditional methods used by the Red Lake Nation to grow and harvest it. Bringing this rice home gave us the chance to incorporate a bit of that local heritage into our cooking, making every meal feel more meaningful and rooted in the culture of the area.
Cooking wild rice takes time. Usually, you have to boil for 1 hour, but as we will boil the rice once again in the soup, I boiled it for 30 minutes and drained it after that.
In the mean time I soaked white rice in warm water
Instead of onion, I opted for a fresh seasonal leek/prei. It was lovely.
Chop the veggies
I cleaned and deveined the shrimp
In oil or butter, start with sauteing the leek (or onion) garlic, ginger, bay leaves, cardamom, anise, cloves until the leek turns golden.
Add the veggies and garam masala, salt and let it cook for a few minutes on high flame while you stir.
Once the veggies soften a bit, add the broth and 5 cups of water and let it cook for 5 -7 minutes. After that add the rice (both white and wild) along with the shrimp and the cook it covered for 10 minutes. Check whether the rice and potatoes are cooked before serving.
A perfect meal for a winter evening…
