Ingredients
6 cups vegetable or chicken stock (1.4 liters)
1 cup uncooked wild rice (190 g)
8 oz baby bella mushrooms, sliced (225 g)
4 garlic cloves, minced
2 medium carrots, diced
2 celery ribs, diced
1 large sweet potato, peeled and diced (450 g)
1 small white onion, diced
1 bay leaf
1½ tbsp Old Bay seasoning
1 can (14 oz / 400 ml) unsweetened coconut milk
2 large handfuls kale, chopped and de-stemmed
Fine sea salt and freshly cracked black pepper to taste
- In a large pot, sauté the onion in 1 tbsp oil or butter over medium heat until translucent (about 5 minutes). Add garlic and cook another 1–2 minutes.
- Add stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Stir and bring to a simmer.
- Cover and simmer for 30–40 minutes, stirring occasionally, until rice is tender.
- Stir in coconut milk and kale. Cook for another 2–3 minutes until kale is wilted. Season to taste and serve.
Stephanie Westbrook
