Ingredients
2 tbs avocado oil
1 white onion, diced
handful of baby carrots, chopped
4 oz white mushrooms, sliced
4 oz baby Bello mushrooms, sliced
¾ cup wild rice
tbsp minced garlic
2 tbs flour
4 ½ - 5 cups vegetable broth
1 cup coconut milk
handful chopped kale
1 tbs thyme
1 tsp Oregano
Salt
Black pepper
Garlic powder
Onion powder
Crushed red pepper
Directions
Step 1
Dice 1 white onion and chop baby carrots into small pieces.
Step 2
Add 1 tbs of avocado oil to a large pot or Dutch oven on medium high heat. Add mushrooms and cook until they brown. Reduce heat to medium then add in onions and carrots. Cook until the slightly softened. Season with salt and pepper to taste. Add minced garlic and cook until fragrant.
Step 3
Sprinkle in flour and mix thoroughly. Add wild rice, vegetable stock, thyme, Oregano, salt, black pepper and mix thoroughly. Simmer covered for 1 hour then add in coconut milk and chopped kale. Season to taste with garlic powder, onion powder, crushed red pepper, salt and black pepper. Simmer for another 2-3 minutes until kale in tender.
Step 4
Serve and enjoy!
