Kale and Wild Rice Soup

posted in: Recipes | 0

I aim for at  least 2-3 CSA items per recipe.

¼ c. wild rice
2 tsp. olive oil
½ c. onion, diced
½ Tbsp. garlic scape or fresh garlic, minced
2 ½ c. chicken or vegetable stock
¼ tsp. red pepper flakes (optional)
1 tsp. ground black pepper
2 medium carrots, diced
2 medium white turnips, diced
1 ½ c. goat’s milk
1 c. fresh curly kale, coarsely chopped
salt and pepper, to taste

Cook wild rice according to package directions and set aside; it should be about ¾ cup cooked. Sauté onion and garlic in olive oil. Add chicken stock, red pepper flakes, and black pepper. Bring to a boil. Reduce to a simmer and add carrots. Cook for about 10 minutes. Add turnips and continue to simmer another 10 minutes, until just about tender. Add cooked rice, goat’s milk and kale; simmer for an additional 5 minutes. If necessary, re-season with salt and pepper. Makes 2 entrée servings or 4 appetizer servings.

Shareholder Karen Edwards

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