Ingredients

The following ingredients have 7 Servings
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 celery stalks, diced
  • 1 lb mixed mushrooms, chopped (I used button, shitake, oyster, and cremini)
  • 6 cups vegetable broth/stock
  • 1 cup wild rice (I used Lundberg’s Wild Blend)
  • 1 1/2 tsp dried thyme
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp red wine vinegar

Instruction

  • Add olive oil to a large pot on medium-high heat.
  • Add onions and sauté until translucent (about 5 mins).
  • Add celery and cook for another minute before adding mushrooms.
  • Let mushrooms cook for about 10 mins or until they’ve reduced in size. They will appear as if they are “sweating”.
  • Add vegetable broth, wild rice, thyme, sea salt and pepper and bring to a boil.
  • Lower heat to a simmer and cover. Let simmer for 30 minutes or until rice is fully cooked (time will depend on the type of wild rice you use so you may need a bit longer than this.
  • Remove top, add vinegar and simmer for another 10 minutes
  • Serve warm.