Ingredients
Scale
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup cooked chicken or tofu (optional)
- 1 teaspoon thyme
- 1 teaspoon sage
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk for dairy-free option
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until tender.
- Add garlic and cook until fragrant.
- Stir in wild rice, vegetable broth, thyme, sage, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 45-50 minutes until rice is tender.
- If using chicken or tofu, add to the pot and cook for a few more minutes.
- Stir in heavy cream or coconut milk, heat through, then serve hot garnished with fresh herbs.
Notes
- Feel free to customize with your favorite seasonal vegetables.
- For vegan version, omit cream and add extra herbs or plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg