Minestrone with Wild Rice

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A hearty, traditional soup chock full of healthy vegetables, enhanced with Wild Rice. Add a crisp green salad and some crusty bread for a complete meal.

Makes 10 servings.

  • 5 lbs fresh vegetables such as cauliflower, carrots, fennel bulb, snow peas, celery
  • 1 cup minced onion
  • 3 Tablespoons butter
  • 5 cups vegetable broth
  • 5 cups cooked California Wild Rice
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 5 Tablespoons minced fresh parsley, garnish
Cooking Instructions:

Clean and coarsely chop fresh vegetables; set aside.
Sauté onion in butter. Add vegetables and cook 5-10 minutes, stirring constantly.
Add vegetable broth and cook another 10-15 minutes.
Stir in cooked wild rice, salt and pepper; heat through.
Ladle into serving bowls.
Garnish each serving with parsley.

Compliments of California Wild Rice Advisory Board
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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

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Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.