Ingredients
Scale
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 cup diced butternut squash
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley
Instructions
- Rinse wild rice thoroughly and set aside.
- In a large pot, heat olive oil over medium heat; sauté onion, carrots, and celery until softened.
- Add garlic and cook for another minute.
- Pour in vegetable broth, add wild rice, butternut squash, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 45-50 minutes until rice is tender.
- Stir in chopped parsley and adjust seasoning as needed.
- Serve hot with crusty bread.
Notes
- You can add cooked chicken or mushrooms for extra protein.
- For a creamier texture, stir in a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg