Cozy Autumn Wild Rice (Print Version)
# Ingredients:
→ Base
01 -
1 cup uncooked wild rice
02 -
8 ounces sliced baby bella mushrooms
03 -
6 cups chicken or vegetable stock
→ Vegetables
04 -
1 large sweet potato (about 1 pound), peeled and diced
05 -
2 medium carrots, chopped small
06 -
2 ribs celery, chopped up
07 -
4 cloves of garlic, finely chopped
08 -
1 small white onion, peeled and cut into small cubes
09 -
2 heaping handfuls of kale, roughly chopped with stems pulled out
→ Seasonings & Liquids
10 -
1 1/2 tablespoons Old Bay seasoning blend
11 -
1 bay leaf
12 -
Salt and freshly cracked black pepper to taste
13 -
1 can (14 ounces) full-fat coconut milk, unsweetened
# Instructions:
01 -
Toss in the rice, mushrooms, carrots, celery, stock, garlic, sweet potatoes, onion, bay leaf, and Old Bay. Stir everything together in the Instant Pot.
02 -
Put the pressure cooker on high for 25 minutes. Let it release naturally for 10 minutes, then manually let the rest of the pressure out. Fish out and discard the bay leaf.
03 -
Drop a bit of butter or oil in a stockpot and warm it up. Sauté onion for about 5 minutes until it softens. Add garlic and cook it for another minute or two.
04 -
Throw in all base ingredients except coconut milk and kale. Once it starts bubbling, lower the heat. Cover it, and let it cook for around 30-40 minutes, until rice is just about done.
05 -
At the very end, stir in the kale and coconut milk for any method. Add more Old Bay, salt, and pepper if you’d like.
# Notes:
01 -
Warm and hearty soup with a creamy coconut milk base, featuring wild rice and seasonal veggies. Make it on the stovetop or in your Instant Pot.
02 -
If you don't want coconut milk, make your own creamy base with butter, flour, and regular milk.
03 -
Avoid using a slow cooker, since the rice doesn't cook evenly in it.