Native American Wild Rice Soup
Dive into the earthy, comforting flavors of Native American Wild Rice Soup, a hearty and nutritious dish that celebrates the natural goodness of wild rice and fresh vegetables. This gluten-free and dairy-free recipe features perfectly cooked wild rice simmered in a creamy base of vegetable broth and coconut milk, enhanced with aromatic thyme, rosemary, and a hint of garlic. Sautéed carrots, celery, onions, and baby bella mushrooms add texture and depth, while a sprinkle of fresh parsley provides a vibrant finishing touch. Ready in just over an hour, this warming soup is perfect for cold evenings or as a wholesome meal any time of year. Rich in flavor and rooted in tradition, this recipe is a delicious way to explore classic Native American-inspired cuisine.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 4 cups Water
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 1 cup Baby bella mushrooms, sliced
- 4 cups Vegetable broth
- 1 cup Canned coconut milk
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the wild rice under cold water in a fine mesh sieve to remove any excess starch.
In a medium saucepan, combine the wild rice and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender but still slightly chewy. Drain any excess water and set aside.
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and sliced baby bella mushrooms. Cook for an additional 3-4 minutes, or until the mushrooms release their moisture and begin to brown slightly.
Pour in the vegetable broth and coconut milk, stirring to combine. Add the cooked wild rice, dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
Remove the bay leaf and taste the soup, adjusting the seasonings as needed. If desired, add more salt or pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving. Enjoy your warm and nourishing Native American Wild Rice Soup!
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4965 mg | 216% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 39.3 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 435 mg | 33% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4619 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
