Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 1 cup wild rice
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in wild rice, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 45 minutes or until rice is tender.
- Stir in heavy cream and cook for another 5 minutes. Adjust seasoning as needed and serve hot.
Notes
- Feel free to add cooked shredded chicken for extra protein.
- Garnish with fresh parsley or grated cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
