3/4 cup wild rice, uncooked
2 cups water
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 cup chopped onion
1 cup chopped celery
3 garlic cloves, minced
1 pound ground bison
2 teaspoons curry powder
1 tablespoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne
1/4 cup flour
6 cups beef broth
2 tablespoons red wine vinegar
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
Salt and pepper to taste

Rinse wild rice under running water using a strainer or in a bowl of water; drain. Bring wild rice and water to boiling in a heavy saucepan. Add _ teaspoon salt, reduce heat and simmer, covered, until kernels of rice open and are tender but not mushy, about 45 minutes. Drain and set rice aside.

Melt butter in large soup pot over medium heat. Add onion and celery and sauté for 5 minutes. Add garlic and ground bison and continue to cook until meat is no longer red and becomes crumbly. Add curry powder, cumin, paprika and cayenne. Mix well.

Sprinkle flour over the meat mixture and stir well. Take pot off of heat. Gradually stir in beef broth. When broth has all been added, return pot to heat. Stir in vinegar, both cans of beans and cook until the soup is heated through. Season to taste with salt and pepper. Serve piping hot. Yields 6 large bowls of soup.