Ingredients
Scale
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Fresh parsley for garnish
Instructions
- Cook the wild rice according to package instructions, set aside.
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are tender, about 5-7 minutes.
- Add minced garlic and cook for another minute.
- Pour in vegetable broth, add cooked wild rice, thyme, sage, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in heavy cream or coconut milk. Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
- Replace heavy cream with coconut milk for a vegan option.
- Add cooked shredded chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering, boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg