Hearty Wild and Brown Rice Soup with Autumn Vegetables
Hearty Wild and Brown Rice Soup with Autumn Vegetables might be a good recipe to expand your main course recipe box. This recipe makes 9 servings with 410 calories, 36g of protein, and 11g of fat each. For $3.15 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 60 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Autumn. If you have bay leaves, onion, chicken sausage, and a few other ingredients on hand, you can make it. It is brought to you by Pepper Lynn. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns an excellent spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Cozy Autumn Wild Rice Soup, Hearty Wild Rice Soup, and Hearty Chicken & Wild Rice Soup.
Servings: 9
Ingredients:
2 bay leaves
1/8 teaspoon freshly ground black pepper
1 1/2 cups Bob's Red Mill Wild and Brown Rice Blend
3 cups medium-diced butternut squash
14 ounces sweet apple chicken sausage, casings removed and sausage cut into ¼-inch slices
1 tablespoon dried thyme
2 cloves garlic, minced
1/2 teaspoon kosher salt
3 cups thinly sliced lacinato (dinosaur) kale
2 1/2 quarts (10 cups) low-sodium chicken stock
1 tablespoon olive oil
1 cup finely diced onion
Plain Greek yogurt, for serving
Equipment:
dutch oven
Cooking instruction summary:
In a large pot or dutch oven, heat the olive oil over medium high heat, then add the onion, garlic, and chicken sausage pieces. Sauté until the sausage is brown and the onions are tender, about 8-9 minutes, stirring only occasionally. Increase the heat if needed to achieve color on the meat but also be mindful of the garlic, which can burn easily at high temperatures.Next, add the chicken stock, rice, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Add the butternut squash, simmering for an additional 10 minutes. Finally, add the kale and simmer for 10 more minutes until the rice, squash, and kale are tender.Taste the soup and add additional salt and pepper if desired. Serve with a dollop of Greek yogurt.
Step by step:
1. In a large pot or dutch oven, heat the olive oil over medium high heat, then add the onion, garlic, and chicken sausage pieces. Sauté until the sausage is brown and the onions are tender, about 8-9 minutes, stirring only occasionally. Increase the heat if needed to achieve color on the meat but also be mindful of the garlic, which can burn easily at high temperatures.Next, add the chicken stock, rice, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat to medium and simmer for 30 minutes, stirring occasionally.
2. Add the butternut squash, simmering for an additional 10 minutes. Finally, add the kale and simmer for 10 more minutes until the rice, squash, and kale are tender.Taste the soup and add additional salt and pepper if desired.
3. Serve with a dollop of Greek yogurt.
Nutrition Information:
covered percent of daily need
