Did you know? Wild rice is not actually rice. In fact, wild rice is a water-grown grass seed. You can also find it as “water oats,” “Canada rice,” and “Indian rice.”
This is what needs to be for dinner!
The winter months are an excellent time for soup, and I highly recommend giving this recipe a go! It takes a bit of time, but it is totally worth it!
Ingredients:
300g - Mushrooms (chopped into bite-sized pieces)
1 Sweet Potato (medium-sized to large/ peeled and cubed)
4 Cloves of Garlic
2 tbsp - Olive Oil
2 tbsp - Soy Sauce
1 tbsp - Rice Vinegar
2 tbsp - Olive Oil
1 Onion (peeled and diced)
1 Carrot (large/diced)
1/4 cup (50ml) - Red Wine (or grape juice)
1/2 cup (125g) - Wild Rice
1/2 tsp - Ground Cinnamon
1/4 tsp - Ground Nutmeg
6 cups (1.5L) - Vegetable Broth
Salt and Black Pepper (to taste)
Directions:
Preheat your oven to 375 degrees Fahrenheit.
One a parchment -lined cookie sheet, place your diced mushrooms, cloves and sweet potatoes.
Drizzle on the olive oil, soy sauce and rice vinegar. gently massage the mushrooms, making sure all the mushrooms, potatoes and cloves are completely covered. Place the pan in the oven for 30-25 minutes.
When the mushroom mixture is almost ready to come out, start the next stage. In a large pot, add your olive oil and onions, sauté for 5 minutes.
Then add in the chopped carrots and sauté them for an additional 5 minutes.
Next, add in the roasted mushrooms and sweet potatoes. Smash the garlic cloves with the back of your spoon or spatula and add them into the pot as well.
Add the red wine and let it cook out for 3-5 minutes. Stirring occasionally.
Now add in the rice, cinnamon, nutmeg, salt and pepper. Mix. Add in the broth and turn the heat to medium high.
Once the soup comes to a boil, put the cover on, turn the heat to low and allow it to simmer for 40-45 minutes.
Serve and enjoy!
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