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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Creamy Wild Rice Chowder

Gluten-Free, Vegan, Serves 6

  • 1 cup wild rice blend, rinsed and drained
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 cups vegetable broth
  • 2 cups unsweetened almond milk
  • 1 cup diced potatoes
  • 1 cup frozen corn kernels
  • 1 cup cooked white beans
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish

Directions:

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened. Add the minced garlic, dried thyme, and dried rosemary to the pot. Sauté for an additional 1-2 minutes until fragrant. Add the wild rice blend to the pot and stir to combine with the sautéed vegetables. Pour in the vegetable broth and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the wild rice is cooked and tender. Once the wild rice is cooked, add the diced potatoes, frozen corn kernels, and cooked white beans to the pot. Simmer for an additional 10-15 minutes, or until the potatoes are tender. Stir in the unsweetened almond milk to create the creamy base for the chowder. Simmer for a few more minutes to warm through. Season the chowder with salt and pepper to taste.

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