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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council