Ingredients
Scale
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Cook wild rice according to package instructions and set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Add sliced mushrooms, carrots, and celery. Cook until vegetables are tender.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in cooked wild rice and heavy cream. Season with salt and pepper.
- Simmer for an additional 5 minutes. Garnish with fresh thyme before serving.
Notes
- Feel free to substitute coconut milk for a dairy-free version.
- Garnish with chopped parsley or chives for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: Thirty-five grams
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg