A modern version of the staple meat of the Inupiaq Eskimo of the North Slope of Alaska, will also work with most game meats (such as moose). If possible, add a few caribou bones at the beginning to enhance the flavor.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
20
Yield:
10 quarts
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the caribou in a 12-quart stockpot with enough water to cover by 2 inches; add the potatoes, tomatoes, garlic, carrots, onion, bay leaf, and crushed red pepper. Season with salt and pepper, and bring the mixture to a boil over medium-high heat. Add the rice and reduce heat to medium-low. Continue cooking until the rice is tender, about 40 minutes. Remove bay leaf to serve.

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Nutrition Facts

118 calories; protein 9.3g 19% DV; carbohydrates 16.7g 5% DV; fat 1.3g 2% DV; cholesterol 27.8mg 9% DV; sodium 72.9mg 3% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2010
I am proud to see this recipe from my heritage my mom was born in Noorvik Alaska. Read More
(11)

Most helpful critical review

Rating: 2 stars
01/20/2017
I wish I can give it two ratings one for directions and the other for taste. The directions are VERY POORLY written I followed it to the "t" and ended up with a rice "glop." And way too much rice. The taste of the "glop" that supposed to be a soup was good. Kind of remind me of what I had at home in the past. I DIDN'T LIKE THE DIRECTIONS!!! Read More
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/27/2010
I am proud to see this recipe from my heritage my mom was born in Noorvik Alaska. Read More
(11)
Rating: 4 stars
01/03/2011
This is delicious soup but I did have to make some modifications. The recipe as written really doesn't call for enough liquid to cook the rice. I both added liquid AND decreased the rice to one cup. I still needed to add more water before serving as it was no longer really soup. I also added several beef boullion cubes for more depth of flavor. My stewed tomatoes were very large chunks so I chopped them into small pieces. I was fresh out of caribou so I used white-tailed deer venison (plentiful in my area). Thanks for a tasty recipe. Read More
(10)
Rating: 2 stars
01/20/2017
I wish I can give it two ratings one for directions and the other for taste. The directions are VERY POORLY written I followed it to the "t" and ended up with a rice "glop." And way too much rice. The taste of the "glop" that supposed to be a soup was good. Kind of remind me of what I had at home in the past. I DIDN'T LIKE THE DIRECTIONS!!! Read More
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Rating: 4 stars
12/19/2016
This was very good. I used caribou and bear. Used 1/2 naturally cultivated wild rice and 1/2 brown rice. Loved the earthy flavors with the wild game. Read More