Ingredients
Scale
- 1 cup wild rice, rinsed
- 1 large onion, chopped
- 2 carrots, diced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 cup cooked chopped chicken (optional)
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme and parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened.
- Add garlic and cook for another minute.
- Stir in wild rice and vegetable broth. Bring to a boil, reduce heat, and simmer until rice is tender, about 45 minutes.
- In the last 10 minutes, add mushrooms and cooked chicken if using.
- Stir in heavy cream, season with salt and pepper, and cook until heated through.
- Garnish with fresh thyme and parsley before serving.
Notes
- You can substitute chicken with additional vegetables for a vegetarian option.
- Adjust the broth and cream for desired thickness and creaminess.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian optional
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg