Wenner Recipe Book

Ingredients
• 6 cups vegetable or chicken stock
• 1 cup uncooked wild rice
• 8 oz baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large sweet potato (about 1 lb), peeled and diced
• 1 small white onion, diced
• 1 bay leaf
• 1 1/2 tbsp Old Bay seasoning
• 1 (14 oz) can unsweetened coconut milk
• 2 large handfuls kale, chopped, stems removed
• 1 tbsp butter or olive oil
• Fine sea salt and freshly cracked black pepper

Instructions

1. Heat butter or oil in a large stockpot over medium-high.Add onion and sauté 5 min until soft and translucent. Stir in garlic and cook 1-2 min until fragrant.
2. Add stock, wild rice, mushrooms, carrots, celery, sweet potato,bay leaf, and Old Bay seasoning. Stir to combine.
3. Bring to a simmer, then reduce heat to medium-low. Cover and simmer 30-40 min until rice is tender, stirring occasionally.
4. Stir in coconut milk and kale. Season with salt, pepper, and extra Old Bay as desired.
5. Serve warm and enjoy.