Minestrone with Wild Rice

5 lbs 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
¼ tsp freshly ground white pepper
5 tbsp minced fresh parsley, garnish

Clean and coarsely chop fresh vegetables; set aside. Sauté 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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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