Wild Rice and Veggie Stew

Who grew up eating Rice-A-Roni from the box? I did! This recipe is a fresh and healthier version you will love!

INGREDIENTS:

• 2 Cups of wild rice uncooked

• 6 Celery stocks chopped

• 6 Carrots peeled and chopped

• 1 Yellow onion chopped

• 4 large garlic cloves minced

• 2 Boxes of veggie broth ( 8 cups )

• Olive oil

• 5 Sprigs of fresh parsley

• 5 Sprigs of fresh thyme

• 4 Bay leaves

• 1-2 teaspoons of Salt

• 1 teaspoon Black pepper

• 2 Tablespoons Chicken bullion

• 1 teaspoon dried Thyme

DIRECTIONS:

• Cook the wild rice in a medium sauce pan and set aside.

• Sauté onion in large soup pot.

• Add garlic followed my carrots and celery and sauté for about 2-3 minutes.

• Add veggie broth to pot and stir and bring to a boil.

• Add all seasonings and fresh herbs, stir, and let simmer covered with a lid for 10 minutes stirring often.

• Remove bay leaves, parsley, and thyme sprigs.

• Use a hand mixer to blend broth and veggies. I leave plenty of larger pieces, but this will thicken the base.

• Add cooked wild rice, stir, and let simmer on low heat.

• Stir often so the rice doesn’t get stuck to the bottom of the pan. Turn off burner and let rice sit covered for 10 minutes to thicken more.

• Serve and enjoy!

This recipe is perfect if you aren’t feeling well, have a rainy day, or need some warm comfort food. We love to bake some biscuits or cornbread to add! It is delicious.