Minestrone with Wild Rice

    5 lb fresh vegetables (e.g. cauliflower, carrots, fennel bulb, mange tout (snow peas), celery)
    1 cup minced onion
    3 tbsp butter
    5 cups vegetable broth
    5 cups cooked wild rice
    1 tsp salt
    1/4 freshly ground white pepper
    5 tbsp minced fresh parsley, garnish

Clean and coarsely chop fresh vegetables; set aside. Saute onion in butter. Add vegetables and cook 5-10 minutes, stirring constantly. Add vegetable broth and cook another 10-15 minutes. Stir in cooked wild rice, salt and pepper; heat through. Ladle into serving bowls. Garnish each serving with parsley.

10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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