Ingredients:

  • 1.5 cups uncooked wild rice
  • 8 cups vegetable broth
  • 2 tbsp extra virgin olive oil
  • 2 cups butternut squash, diced into 1/2-inch cubes
  • 3 large carrots, sliced into coins
  • 2 ribs celery, diced
  • 1 large yellow onion, finely chopped
  • 8 oz cremini mushrooms, sliced thin
  • 2 cloves garlic, minced
  • 13.5 oz full-fat coconut milk
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary, minced
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 cups fresh kale, torn into bite-sized pieces

Instructions:

  1. Heat olive oil in your Dutch oven over medium heat until it shimmers.
  2. Add the sliced cremini mushrooms and a pinch of salt. Note: The salt helps draw out moisture.
  3. Cook the mushrooms for 5-7 minutes without stirring much until they are dark brown and squeaky.
  4. Stir in the onion, carrots, and celery.
  5. Sauté the vegetables for about 8 minutes until the onions are translucent and fragrant.
  6. Add the minced garlic, rosemary, and thyme.
  7. Cook for 1 minute until the garlic smells nutty but isn't browned.
  8. Pour in the 8 cups of vegetable broth and the 1.5 cups of rinsed wild rice.
  9. Raise the heat to high and bring the liquid to a boil.
  10. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes.
  11. Add the diced butternut squash, sea salt, and black pepper. Note: Adding squash now prevents it from turning to mush.
  12. Cover again and simmer for another 20 minutes until the rice kernels have burst and the squash is fork tender.
  13. Stir in the full fat coconut milk and the torn kale pieces.
  14. Simmer for 3-5 minutes until the kale is bright green and slightly wilted.
  15. Taste the broth and add more salt or pepper if needed.
  16. Remove from heat and let it sit for 5 minutes before serving. Note: This allows the flavors to settle.