Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!
5 stars (9 ratings)
Ingredients
⅔cupwhole grain & wild blend brown rice, such as Lundberg Farms
3tablespoonsunsalted butter
3clovesgarlic, minced
18-ounce package cremini mushrooms, sliced
13.5-ounce package shiitake mushrooms, sliced
1leek, white and light green parts thinly sliced
1carrot, peeled diced
2tablespoonsall-purpose flour
⅓cupdry sherry
6cupslow sodium chicken broth
3sprigs thyme
2bay leaves
1bunch kale, stems removed and leaves chopped
½cupheavy whipping cream
3tablespoonschopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
Instructions
Cook rice according to package instructions; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.