Ingredients
Scale
- 1 cup wild rice, uncooked
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 cup mushrooms, sliced
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Rinse the wild rice under cold water and drain.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes.
- Add garlic and mushrooms. Cook for 2 minutes.
- Stir in wild rice, vegetable broth, water, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes or until rice is tender.
- Remove bay leaf. Season with salt and pepper.
- Serve hot.
Notes
- For a creamier texture, add 1/2 cup of coconut milk at the end.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg