Ingredients
• ½ cup uncooked wild rice blend (or tri-color)
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 8 oz mushrooms, sliced (cremini or shiitake)
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable or chicken broth
• 1 cup unsweetened almond milk or half-and-half (for creaminess)
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp rosemary
• ¼ tsp smoked paprika
• Salt & pepper to taste
• Optional: ½ cup cooked shredded chicken or white beans for extra protein
• Fresh parsley, for garnish
Instructions
- Rinse wild rice and cook according to package instructions (usually 45–50 mins). Set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté 6–7 minutes until softened.
- Add mushrooms and cook 5–6 minutes more, until browned and tender.
- Stir in garlic, thyme, rosemary, smoked paprika, salt, and pepper. Cook 1 minute until fragrant.
- Pour in broth and bring to a simmer. Cook 10 minutes to blend flavors.
- Stir in cooked wild rice and almond milk. Warm through (do not boil if using dairy-free milk).
- Optional: Add shredded chicken or beans for heartier texture.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley!
✨ Freezer-friendly and even better the next day—great for meal prep!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 60 mins , Total Time : 1 hr 15 mins , Servings : 6 , Calories : 150 , Net Carbs: 22g , Fats: 5g , Protein: 5g