Turkey in White Wine Sauce

Being a baker, braising wasn’t something I did a lot of. I also didn’t cook a lot of meat or poultry. Actually, I didn’t cook much at home as I ate most of my meals on the fly when working in restaurants. (I was also going to say that when I lived in California, I tended to grill as much as I could on my…

Being a baker, braising wasn’t something I did a lot of. I also didn’t cook a lot of meat or poultry. Actually, I didn’t cook much at home as I ate most of my meals on the fly when working in restaurants. (I was also going to say that when I lived in California, I tended to grill as much as I could on my patio but someone sent me a rather pointed message to stop talking about living in California…so I guess I should work on that.) It wasn’t until I came to France, which has a plethora of butchers and volaillers (poultry sellers), that I started branching out from my usual fall-back meals from when I was a professional baker and line cook in San Francisco (if that woman is reading this…sorry!), which included chips & salsa, bbq from Flint’s in Oakland, or a burger at The Smokehouse.

Another thing that happened when I no longer had to work in the evening was that I began to have people over for dinner. But I’ve learned in France not to make something that needs to be served at a precise time. That’s because it’s considered impolite to arrive on time. If you do, you’ll surprise your hosts which I did recently when I was invited to someone’s place for dinner who I didn’t know. I arrived 15 minutes after the time I was told, and I was the only one there, except for the host, who was surprised to see my standing in his doorway. And it was a somewhat uncomfortable twenty minutes I spent making small talk, and watching him put the last-minute preparations on things while I just stood there like a dope. Oops.

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How to Cook Perfect Wild Rice

Let’s talk about wild rice. It’s nutty and earthy, irresistibly chewy-tender, and I can’t get enough of it. What is it, exactly? Wild rice is an aquatic…

The post How to Cook Perfect Wild Rice appeared first on Cookie and Kate.

best wild rice recipe

Let’s talk about wild rice. It’s nutty and earthy, irresistibly chewy-tender, and I can’t get enough of it. What is it, exactly? Wild rice is an aquatic grass native to the Great Lakes region of North America.

Don’t save your wild rice for your Thanksgiving stuffing—it’s great year-round, but perhaps especially wonderful during the cooler months. Wild rice offers a warm, hearty component that turns fresh greens into a proper meal, and adds texture and heft to soups.

wild rice before cooking

Wild rice is nutritious, too. It offers about fifty percent more fiber and protein than its cousin brown rice, which puts it on par with quinoa. It’s a suitable gluten-free substitute for farro, since the two are similar in texture.

Wild rice has one less-than-fortunate quality: It’s more expensive than many other whole grains. Wild rice is quite labor-intensive to harvest, which is why it’s pricy. Shop around and store your rice in a cool, dry location. Read on to learn how to cook your wild rice, plus find ideas to use up every bit of it!

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The post How to Cook Perfect Wild Rice appeared first on Cookie and Kate.

Wild Rice Casserole

Here’s a modern spin on wild rice casserole! It’s broccoli cheese flavor, easy to make, and a healthy spin that’s heavy on whole foods. Here’s a modern spin on wild rice casserole that’s cozy and all about whole foods! Why relegate this healthy whole grain only to wild rice soup? There are plenty more ways to serve it, and this one is truly spectacular. It’s broccoli cheese flavor, flecked with savory bits of broccoli, gooey white cheddar, and a creamy easy-to-make filling. While it’s got a vaguely 1970’s vibe, this one is all whole foods and heavy on the plants. (Nope, there’s no cream of mushroom soup!) Ready to get cooking? What’s in this wild rice casserole? This broccoli cheese wild rice casserole is all about comfort food! At the same time, Alex and I have tried to keep a healthy spin: it’s got all whole foods, just enough cheese, and no rich roux sauce. Here’s what we’ve got in this vegetarian and gluten-free casserole: Perfect Wild Rice: Here we’ve used our favorite method of cooking this grain, simmered with vegetable broth, onion and celery. It comes out perfectly moist and tender! Broccoli: It’s chopped into small florets and sauteed […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s a modern spin on wild rice casserole! It’s broccoli cheese flavor, easy to make, and a healthy spin that’s heavy on whole foods.

Wild rice casserole

Here’s a modern spin on wild rice casserole that’s cozy and all about whole foods! Why relegate this healthy whole grain only to wild rice soup? There are plenty more ways to serve it, and this one is truly spectacular. It’s broccoli cheese flavor, flecked with savory bits of broccoli, gooey white cheddar, and a creamy easy-to-make filling. While it’s got a vaguely 1970’s vibe, this one is all whole foods and heavy on the plants. (Nope, there’s no cream of mushroom soup!) Ready to get cooking?

Wild rice recipe

What’s in this wild rice casserole?

This broccoli cheese wild rice casserole is all about comfort food! At the same time, Alex and I have tried to keep a healthy spin: it’s got all whole foods, just enough cheese, and no rich roux sauce. Here’s what we’ve got in this vegetarian and gluten-free casserole:

  • Perfect Wild Rice: Here we’ve used our favorite method of cooking this grain, simmered with vegetable broth, onion and celery. It comes out perfectly moist and tender!
  • Broccoli: It’s chopped into small florets and sauteed simply on the stovetop with a few spices. It’s our favorite way to eat it as a side dish: which we stole here for this casserole!
  • Sour Cream: Who wants to dirty another pan to make a cheese sauce? You’ll stir sour cream right into the rice to make it creamy.
  • White Cheddar Cheese: A sharp white cheddar cheese is perfect here. You can use aged cheese to get even more flavor.
  • Parmesan Cheese: Adding shredded Parmesan brings just right right complexity!

Did you know wild rice isn’t really…rice?

Did you know that wild rice is not actually rice? (Mind blown, right?) It’s actually the seed from a native grass that grows in lakes and streams in the Northern US and Canada. But since it looks a lot like rice, wild rice is treated as rice in most cuisines! Wild rice was an important staple to Native Americans in the upper Great Lakes area of the US. I’m from Minnesota originally, so wild rice was part of the heritage and history of where I lived growing up!

Wild rice casserole

Wild rice vs brown rice

Though they’re not truly related, wild rice is often compared to brown rice. They are often served in similar ways, and wild rice is a great substitute for rice (like in a wild rice casserole!). Is wild rice healthier than brown rice? Here’s how they stack up:

  • Wild rice has less calories than brown rice, about 66% less! 1 cup of cooked wild rice has 166 calories and 1 cup brown rice has 248 calories. (Source)
  • Wild rice has slightly more protein than brown rice1 cup cooked wild rice has 6.5 grams protein vs 5.5 grams in brown rice. (Source)
  • Both wild and brown rice have the same amount of fiber, about 3 grams per 1 cup cooked.
Wild rice casserole

Make ahead tips!

Wild rice takes about 45 to 55 minutes to cook…which is why Alex and I used to avoid it in our recipes! But we’ve learned it’s absolutely worth the time. To make this wild rice casserole seriously simple to prep, here’s what you can do:

  • Make the wild rice in advance. Make the rice in advance and refrigerate until serving! The day of serving, mix it with the hot broccoli in a bowl, which should reheat it.
  • The day of, make the broccoli while the oven preheats. Saute the broccoli while the oven is preheating, then mix it with the wild rice to reheat it.

How to serve wild rice casserole

This wild rice casserole can be served as a side dish or a vegetarian and gluten-free dinner main dish! What could you serve with it to make it into a meal? Here are some ideas:

  • Lemony Steamed Green Beans These zesty steamed green beans are the epitome of an easy side dish: they take just 10 minutes to put together.
  • Best Ever Sauteed Mushrooms This wild rice casserole doesn’t have mushrooms, so why not serve them as a side! They’re meaty and would add a nice contrast.
  • Fennel Orange Salad Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.
  • Want more? Here are our Best Side Dishes.
Wild Rice casserole

This recipe is…

Vegetarian and gluten-free.

Print
Wild rice casserole

Wild Rice Casserole (Broccoli Cheese!)


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  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 servings

Description

Here’s a modern spin on wild rice casserole! It’s broccoli cheese flavor, easy to make, and a healthy spin that’s heavy on whole foods.


Ingredients

  • 1 recipe Perfect Wild Rice (with onions and celery)
  • 1 1/2 pounds (2 large heads) broccoli (about 4 cups small florets)
  • 2 green onions
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon garlic powder
  • 3/4 cup sour cream
  • 1 1/4 cup (4 ounces) shredded white cheddar cheese (aged, if you’d like)
  • 1/4 cup shredded Parmesan cheese
  • Kosher salt
  • Fresh ground pepper

Instructions

  1. Make the rice: Make the Perfect Wild Rice. (Meal prep tip: Make this in advance and refrigerate until serving. The day of serving, reheat it to warm, or mix with the still-warm broccoli in step 2 to reheat it.)
  2. Cook the broccoli: Meanwhile, chop the broccoli into small florets. Thinly slice the green onions. In a large skillet over medium heat, heat the olive oil. Add the broccoli florets and sauté for 5 minutes, stirring occasionally (the broccoli will lightly brown in parts). Stir in the green onion, Italian seasoning, garlic powder, and 1/2 teaspoon kosher salt. Cover and cook for 2 to 3 minutes more, until crisp tender but still bright green. Taste and add a few pinches of salt if needed (make the flavor pop!) and fresh ground pepper. Remove to a large bowl. 
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the casserole filling: When the wild rice is done, drain it and add the additional salt to taste as part of that recipe. Then place it in the bowl with the broccoli. Mix in the sour cream and 3/4 cup shredded white cheddar cheese. Taste and add additional salt if you’d like (we added 1/4 teaspoon more). 
  5. Bake: Pour the filling into a 9 x 13″ baking dish. Top with the remaining 1/2 cup shredded white cheddar cheese and the Parmesan cheese. Bake 10 minutes until the cheese is melted.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Wild Rice Casserole

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Creamy Wild Mushroom Rice Soup

And Soup Week continues! It also ends with this delicious creamy mushroom rice soup. I guess since I only post 2–3 recipes each week, theme weeks are not very epic around here, huh? Theme months would be way too much I think, but maybe I’ll start…

And Soup Week continues! It also ends with this delicious creamy mushroom rice soup. I guess since I only post 2–3 recipes each week, theme weeks are not very epic around here, huh? Theme months would be way too much I think, but maybe I’ll start doing theme fortnights in the future. (Yes, I said fortnight. I’m fancy like that.) Having grown up in the midwest, I can tell you this: Midwesterners like their food creamy. We love cheesy casseroles, anything made with canned soup, and all kinds of concoctions made with sour cream, mayo, and/or cheese sauce (usually and, not or). Being sick last week, I was craving comfort food and to me, comfort food is creamy food. So I set out to make a vegetarian version of the classic Creamy Wild Rice & Chicken Soup. And then, because it’s the New Year and I’m trying to watch what I eat, I set out to make a lighter version. Behold, Creamy Wild Mushroom Rice Soup. The biggest obstacle was figuring out what to replace the chicken with. I’m always hesitant to cook with seitan on my blog because I don’t know if that’s readily available everywhere. And tofu in […]

Roasted Butternut Squash, Pomegranate and Wild Rice “Stuffing”

This concept started out as a Thanksgiving stuffing recipe. It took a few twists and turns through the development process. Here’s what we ended up with: Wild…

The post Roasted Butternut Squash, Pomegranate and Wild Rice “Stuffing” appeared first on Cookie and Kate.

butternut squash wild rice stuffing recipe

This concept started out as a Thanksgiving stuffing recipe. It took a few twists and turns through the development process.

Here’s what we ended up with:

  • Wild rice, tossed in a gingery dressing, plus some kale for extra green stuff and health bonus points
  • Roasted butternut squash
  • Red pomegranate, green onion, and crumbled goat cheese, which yield a festive color combination
  • Pepitas (green pumpkin seeds), toasted with a little cinnamon for warming spice

how to prepare butternut squash and pomegranate

I’m not sure what to call this situation. Can we call it a stuffing? Or is it a dressing? As a vegetarian, the distinctions are lost on me. Maybe it’s just a salad?

Here’s what I know for certain. This dish is a…

  • Christmas-worthy, wildly colored main dish for vegetarians
  • Healthy holiday side dish for all
  • Special diet-friendly option, since it’s gluten free, nut free and easily dairy free/vegan

Continue to the recipe...

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Creamy Vegetable Wild Rice Soup (Vegan)

Soup is such a great food. So easy, so filling (if you do it right!), a great way to use up leftover ingredients, and the flavor possibilities are endless. I recently discovered how delicious vegetable broth and coconut milk are together (see Vegan Creamy Mushroom Ramen) and I knew I had to experiment with that […]

The post Creamy Vegetable Wild Rice Soup (Vegan) appeared first on Budget Bytes.

Soup is such a great food. So easy, so filling (if you do it right!), a great way to use up leftover ingredients, and the flavor possibilities are endless. I recently discovered how delicious vegetable broth and coconut milk are together (see Vegan Creamy Mushroom Ramen) and I knew I had to experiment with that combo some more. So when I saw a bag of wild rice blend on sale this week, I snatched it up to make this super delish Creamy Vegetable Wild Rice Soup!

Creamy Vegetable Wild Rice Soup

Overhead view of a bowl full of creamy vegetable wild rice soup on a wooden plate with a piece of bread on the side

Choose Your Broth Wisely

The type of vegetable broth used in this soup will greatly determine the end flavor, so make sure you use a quality broth. A weak broth will give you a weak and unexciting soup. If you’ve been hanging around here a while, you probably already know that my favorite is Better Than Bouillon. I can keep it on hand indefinitely (refrigerated), make any amount of broth I need, and it comes in tons of varieties (organic, low sodium, etc.). Mushroom broth would also be really good in this soup, but that’s not one I usually keep on hand, so I used vegetable flavor.

What Kind of Coconut Milk is Best for This Wild Rice Soup?

Full fat coconut milk (in the can, not the kind in a carton intended as a dairy milk substitute) is the best choice here. While you can use light coconut milk, it will be a lot less creamy, so just keep that in mind. I used a brand called Field Day Organic this time and it was great. I’ve also tested this recipe with Thai Kitchen and Goya. The Goya is the only one I wasn’t a fan of because the coconut milk was not smooth and left a grainy appearance in the soup. It tasted fine, but it wasn’t pretty.

Front view of a bowl of creamy vegetable wild rice soup with a spoon lifting some out of the bowl

This is NOT a “Thick” Soup

A lot of wild rice soups are a really thick, almost gelled consistency. This soup is not that texture. This is a brothy soup. I did make one of the test batches a thick version by cooking some oil and flour in a skillet until the flour was lightly browned, then whisking it into the soup, but I didn’t feel like it added a lot to the overall enjoyment of the soup, while adding a lot of extra work. So that step got nixed. :)

Can I Skip the Mushrooms?

IMHO, the mushrooms are critical to the overall flavor of the soup. Something about the way the mushrooms and coconut play together really make this soup hit home. So, while I wouldn’t suggest skipping or substituting the mushrooms, that might have to be a personal call.

What Kind of Wild Rice Blend Did you Use?

I used a brand called Lundberg. It’s a mix of wild rice, brown rice, and other rice varieties, so there is a lot of color and texture to the blend. Wild rice isn’t the cheapest thing around, but luckily I got it on sale. Scout those sales and stock up when they hit! 

 

Creamy Vegetable Wild Rice Soup

This ultra-creamy Vegetable Wild Rice Soup is chock-full of delicious vegetables and a wild rice blend, with no dairy or other animal ingredients.

  • 8 oz. baby bella mushrooms (.69)
  • 2 Tbsp olive oil (~TN0~xxx xxxxxx xxxxxxxx
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  • 2 cloves garlic (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 yellow onion (~TN0~xxx xxxxxx xxxxxxxx
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  • 3 ribs celery (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/2 lb. carrots (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/4 tsp dried thyme (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/4 tsp dried sage (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 cup wild rice blend (uncooked) (.55)
  • 1 13 oz. can full-fat coconut milk (.49)
  1. Wash and slice the mushrooms. Add the olive oil and mushrooms to a large soup pot and sauté over medium heat until the mushrooms are fully wilted and browned on the edges (cook until all the moisture is released, evaporated, and the mushrooms begin to actually brown for the best flavor).

  2. While the mushrooms are sautéing, mince the garlic, dice the onion, slice the celery, and peel and slice the carrots.

  3. Add the garlic, onion, celery, carrots, thyme, and sage to the pot with the mushrooms. Continue to sauté for about five minutes more, or until the onions are soft.

  4. Finally, add the wild rice blend and vegetable broth, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it to a boil. Once boiling, turn the heat down and let the soup simmer for about 45 minutes with the lid in place (or however long the instructions on your brand of rice suggests for cooking).

  5. Once the soup has simmered and the rice is tender, add the coconut milk. Stir to combine and allow it to simmer for about 5 minutes more. Finally, taste the soup and add salt if needed (I did not add any, but this will depend on the salt content of your broth). Serve hot with crusty bread for dipping!

Scroll down for the step by step photos!

Two bowls of creamy vegetable wild rice soup on wooden plates, each with a piece of bread on the side

 

How to Make Creamy Vegetable Wild Rice Soup – Step by Step Photos

Sautéed mushrooms in soup pot

Start by washing and slicing 8 oz. baby bella mushrooms. Add them to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until they are browned. The key here is to not just cook until they’re limp, but keep cooking until all of their moisture has evaporated and they actually begin to brown on the edges.

Onion, celery, carrots, garlic, and herbs added to the pot.

While the mushrooms are sautéing, mince two cloves of garlic, dice one onion, slice 3 ribs celery, and peel and slice about ½ lb. carrots. Add the garlic, onion, celery, carrots, ¼ tsp dried thyme, and ¼ tsp dried sage to the pot with the mushrooms. Continue to sauté a few minutes more, or until the onions are soft.

Wild rice blend package

This is the wild rice blend I used. Depending on what brand you have, it may suggest different cooking times. This brand suggests 45 minutes, so I simmered my soup for 45 minutes. Adjust the soups’s cooking time according to the rice blend you are using.

Vegetable broth being poured into the pot with vegetables and wild rice

Add 1 cup uncooked wild rice blend and 4 cups vegetable broth to the pot. Place a lid on top, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes (or for the suggested cooking time for your rice blend).

Cooked rice in soup

After simmering for 45 minutes, the rice blend is tender and it’s time to finish up the soup!

Coconut milk being poured into the soup

Add one 13 oz. can of full-fat coconut milk (not the dairy milk substitute kind—that stuff is super watery). Make sure to get all the solid fat out of the can. Stir the coconut milk into the soup and then let it simmer for about 5 minutes more. That last bit of simmer time will take the sweet edge off the coconut milk and help the flavors blend together.

Finished Creamy Vegetable Wild Rice Soup in a ladle above the soup pot

And now the Creamy Vegetable Wild Rice Soup is finished! Give it a taste and add salt if needed (I did not add any). 

Overhead view of a bowl of Creamy vegetable wild rice soup with bread and a napkin on the side.

Enjoy hot with some crusty bread or crackers for dipping!

The post Creamy Vegetable Wild Rice Soup (Vegan) appeared first on Budget Bytes.

Wild Rice with Roasted Grapes & Walnuts

Last weekend, Chris and I decided to get AppleTV. My plan was to get it, subscribe to Hulu, and then start watching old episodes of Rock of Love immediately. I was so excited that on the way to Best Buy, I sang the Rock of Love theme song, and since I …

Last weekend, Chris and I decided to get AppleTV. My plan was to get it, subscribe to Hulu, and then start watching old episodes of Rock of Love immediately. I was so excited that on the way to Best Buy, I sang the Rock of Love theme song, and since I only know approximately 3 lines from it (including “touch my backstage pass” which: ew, Bret Michaels, really???), I’m sure that was pretty annoying to listen to. (My poor husband puts up with so much. Seriously.) When we got home and I was scrolling through to find Rock of Love, I found all of these other trashy reality shows I had forgotten about though. The Surreal Life! I Love New York! Daisy of Love! Weren’t things so much better back then? Wasn’t life so much simpler? Anyway, my goal is to work out while watching these shows, so by the time I catch up on all of them, I’ll be in the best shape of my life. I’ll be able to throw trays of Lean Cuisine stuffed cabbage across a tour bus with the strength of an olympic shot putter. Also, if you work out while watching crappy reality shows, […]

Wild Rice Soup (& Cozy Dinner Party Menu)

This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good. This post was created in partnership with Sub-Zero, Wolf, and Cove; all opinions are our own. It may look like just a bowl of wild rice soup, but to us, it’s much more than that. This bowl of decadent creamy soup is a peak into our philosophy on food (yep, we’re going deep!). Alex and I think food should be three things: nourishing, delicious, and community-building. And this soup is all three. It’s made 100% of fresh and healthy veggies, but it’s so savory and creamy you’d never know it. Let’s just say “best soup ever” was mumbled more than once around the table as we downed spoonfuls. We served this at a Cozy Dinner Party we had recently. It’s all the things food should be⁠—and we can’t wait to share it with you! Related: Got an Instant Pot? Instant Pot Wild Rice Soup The philosophy This recipe and dinner party are in honor of our friends at Sub-Zero, Wolf, and Cove. What we love about the brand is that they’re not only passionate about […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.

Wild rice soup

This post was created in partnership with Sub-Zero, Wolf, and Cove; all opinions are our own.

It may look like just a bowl of wild rice soup, but to us, it’s much more than that. This bowl of decadent creamy soup is a peak into our philosophy on food (yep, we’re going deep!). Alex and I think food should be three things: nourishing, delicious, and community-building. And this soup is all three. It’s made 100% of fresh and healthy veggies, but it’s so savory and creamy you’d never know it. Let’s just say “best soup ever” was mumbled more than once around the table as we downed spoonfuls. We served this at a Cozy Dinner Party we had recently. It’s all the things food should be⁠—and we can’t wait to share it with you!

Related: Got an Instant Pot? Instant Pot Wild Rice Soup

Creamy wild rice soup dinner party

The philosophy

This recipe and dinner party are in honor of our friends at Sub-Zero, Wolf, and Cove. What we love about the brand is that they’re not only passionate about making the highest quality refrigeration, cooking, and dishwashing appliances (you may remember we use a Cove dishwasher in our kitchen!), but we share a similar philosophy that extends beyond the kitchen. Living deliciously is all about setting down our phones, picking up our forks, and relishing every succulent, savory, sweet taste of the good life.

What to serve with creamy wild rice soup
Cozy dinner party menu

The menu

This wild rice soup was the star of our Cozy Dinner Party! We hosted it to enjoy the coming cool weather and a visit from my sister. She’s currently relocating to the US from Southeast Asia, so it’s incredible to spend quality time together, whereas in the past its been so few and far between.

Another reason for the party: I’m a summer girl, so practicing getting “cozy” for the cool weather is a skill I need to cultivate! The way to get through the winter months for me is all about getting cozy and making all the tasty seasonal foods: like soup! What did we pair with it? A fresh salad, a signature cocktail, and crisp bread.

Here’s the full Cozy Dinner Party menu:

Best game for dinner parties

The memories

One of our favorite dinner party tips: make a Question Jar. Even in a dinner party with people you know intimately, it can be so much fun to have conversation starters to discuss throughout the meal. Excited to have my sister back home, it made for a fun way to guide conversation and talk about things we might not have otherwise. Of course, this is especially nice if you have people who are meeting for the first time!

Here’s an example of some of our questions:

  • What is the thing you’re most passionate about right now?
  • If you could start a business today, what would it be?
  • What is one thing you’d change about yourself?
  • What is one goal you have in the next 6 months?
  • Where do you want to travel next?
  • If you could master one new skill, what would it be?

Do you have any great get-to-know-you questions? Let us know in the comments below!

Wild rice soup

How to make wild rice soup

This wild rice soup is pretty darn incredible, if we do say so ourselves. It’s creamy, it’s cozy, it’s savory: yet somehow, it’s made 100% of plants. Yes, this is secretly a vegan wild rice soup (don’t tell anyone). But after you make it, you’ll swear that somehow a little heavy cream got mixed in. It’s perfectly seasoned, and you might not be able to stop eating it (we weren’t!). Per my sister: “This is really the best soup ever.

While it takes about 1 hour to make, this healthy dinner recipe is 100% worth the effort. And since most of that time is hands off, it works as an easy dinner idea, too. What are our secrets to how to make the best wild rice soup?

  • Use cashews. Blended cashews can stand in for dairy! In this wild rice soup, you’ll let them soak while the soup simmers. Then you’ll take 2 cups of the soup out (veggies and all) and blend it with the soaked cashews. It makes for the creamiest base EVER. You’ll swear there’s dairy in it.
  • Add white beans and mushrooms. Because there’s no chicken in it (sorry, meat lovers!), this wild rice soup features white beans as a plant-based protein. It’s a unique addition and seriously good. Mushrooms also bring in big flavor and texture.
  • Simmer until the rice pops. Wild rice notoriously takes quite a while to cook: upwards of 50 minutes. You’ll cook this soup until most of the rice grains burst and are tender. It might feel like a long time, but it’s important that the rice is perfectly tender.

If you have an Instant Pot, this soup is modeled after our Instant Pot Wild Rice Soup one of our most fan-favorite recipes. Head to that recipe to get the Instant Pot instructions.

Wild rice soup
Best game for dinner parties

This wild rice soup recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Print
Wild rice soup

Wild Rice Soup


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 to 8

Description

This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.


Ingredients

  • 1/2 cup cashews*
  • 1 medium yellow onion
  • 2 celery stalks
  • 3 medium carrots
  • 8 ounces baby bella mushrooms
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 8 cups vegetable broth
  • 1 cup wild rice (not a wild rice blend)
  • 2 teaspoons kosher salt, divided
  • 2 15-ounce cans white beans
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried sage
  • 1 tablespoon soy sauce, tamari, or liquid aminos

Instructions

  1. Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
  2. Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
  3. Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
  4. Add the broth, wild rice, 1 1/2 teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer for 20 minutes. Then add the beans and simmer 30 to 35 minutes more, or until rice breaks open.
  5. Using a liquid cup measure, carefully remove 2 cups of the soup (broth, veggies and all) to a blender. Add 1 cup water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
  6. Add the soy sauce and the remaining 1/2 teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.

Notes

*We used raw cashews. If your cashews are salted, you may need to adjust and add a little less salt at the end. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Plant Based

Keywords: Wild Rice Soup

Looking for soup recipes?

Here are a few more soups (and sides) we’d recommend for a cozy dinner party:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes