Have you ever tried U.S.-grown wild rice before? It adds a nutty flavor and chewy texture to this delicious soup recipe by WellAndFull! Its simple, hearty and full of vegetables, making it a perfect stress-free weeknight meal.
Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.
Check out some of our other favorite rice recipes here!
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/ 2 white onion, diced
- Neutral vegetable oil for sauté
- 4 cups vegetable broth
- 1 cup fire-roasted tomatoes, diced
- 1/ 4 teaspoon turmeric
- 1/ 2 teaspoon black pepper
- Salt to taste
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- 2 cups cooked, U.S.-grown Wild Rice
- Chopped kale or parsley for serving
Bring a pot to medium heat. Add in the diced carrots, celery, and white onion with a drizzle of a neutral vegetable oil. Sauté for about 10 minutes, until the onion is translucent and softened.
Then, add in the vegetable broth, tomatoes, turmeric, black pepper, salt, ACV, and maple syrup. Stir well.
Simmer soup, covered, for 30 minutes, until vegetables are completely soft.
When done simmering, add in the cooked US Grown wild rice. Taste, and adjust seasonings if necessary.
Serve with chopped kale or parsley, if desired.