Ingredients
Scale
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups chopped kale or spinach
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add wild rice, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 45-50 minutes until rice is tender.
- Remove bay leaf, stir in greens, and cook for 5 more minutes until wilted.
- Adjust seasoning and serve hot.
Notes
- You can add cooked shredded chicken for extra protein.
- Use free-range vegetable broth for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg