ingredients

*7 tablespoons extra virgin olive oil, divided

*14 ounce mushrooms

*2 tablespoons balsamic vinegar

*1 onion, diced

*4 cloves garlic, minced

*1 teaspoon dried thyme

*1 teaspoon dried oregano

*1/2 teaspoon dried rosemary, chopped

*1/4 teaspoon ground sage

*1/2 cup white wine (you can use vegan broth)

*1/3 cup all-purpose flour (or 1:1 gluten-free all-purpose flour blend)

*5 cups vegan broth

*1 1/2 cups unsweetened vegan milk (I use soy milk. Avoid rice milk, which is quite thin).

*2 celery stalks, sliced ​​(~2/3 cup)

*2 carrots, diced or crescent-shaped (~1 cup)

*1 cup wild rice mix

*7 ounces chopped kale or spinach ~3 cups/1 bunch

*Salt and pepper to taste

Preparation

In a large, heavy-bottomed pot, heat 2 tablespoons of the oil over medium-high heat. When shimmering, add the mushrooms and cook for 8 to 9 minutes, or until cooked through and caramelized in places. Add the balsamic vinegar and cook for a few more minutes, or until the moisture has almost evaporated and the mushrooms are glazed. Transfer the mushrooms to a plate for later.

Reduce heat to medium and add remaining 5 tablespoons oil. When shimmering, add onions. Cook until softened, 2 to 3 minutes. Add garlic, thyme, oregano, rosemary, and sage, cooking for 30 seconds. Deglaze with wine, cooking until most of the moisture has evaporated.

Sprinkle in the flour, stirring frequently for 2 minutes to cook the flour. Pour in 2 cups of broth, stirring constantly to prevent lumps of flour from forming, until the mixture thickens.

Add the remaining stock, milk, celery, carrots and rice and bring to a boil. Cover and cook for the time indicated on the rice package – this will vary depending on the mix you are using.

At the end of cooking add the kale. Cook for 2-3 minutes until the kale becomes glossy and soft. Stir the mushrooms in the pot. Add salt and pepper to taste. Serve immediately