Nature Rice Mushroom Soup

Ingredients

3 cups cooked Ralston Family Farms Nature's Blend Rice

3 Tbsp. Riojana olive oil, divided

1 organic white or yellow onion, diced

2 stalks organic celery, diced

2-3 organic carrots, peeled and diced

4 cloves organic garlic, minced

8 oz. organic shiitake mushrooms, stems removed and sliced into strips

8 oz. organic oyster mushrooms, sliced or more shiitakes

4 cups Field Day organic low sodium vegetable broth

1 tsp. Frontier Co-op thyme

1 tsp. Frontier Co-op powdered rosemary

Pinch Frontier Co-op crushed red chili peppers, to taste

1 parmesan rind, optional

1 can (1 ½ cups) Native Forest Organic Coconut Milk Classic

1 bunch organic green kale, washed, leaves stripped, and torn into bite size pieces

Zest from 1 lemon

Preparation

Step 1

Cook your rice according to package instructions, set aside. (This can be done the night before, just keep in the refrigerator)

Step 2

In a large skillet, add 1 Tbsp. olive oil. Heat over medium heat. Once hot, add your onion, celery, and carrots. Cook for 4-5 minutes, stirring occasionally. Add garlic, cook 30 seconds. Season with salt and pepper. Add to slow cooker.

Step 3

Return skillet to stove, add 1 Tbsp. olive oil. Add in half of your mushrooms. Cook for 3-4 minutes. Stirring occasionally, seasoning with salt and pepper. Add to slow cooker. Repeat this with another 1 Tbsp. olive oil and the rest of your mushrooms.

Step 4

Add your broth, thyme, powdered rosemary, crushed red chili peppers, salt, and pepper, stir everything to combine.

Step 5

Add your parmesan rind, if using.

Step 6

Place the lid back on. Cook on HIGH for 2-3 hours or LOW for 5-6 hours. Stir to see if the parmesan rind has melted, if not, remove.

Step 7

Add in your rice, kale, coconut milk, and lemon zest, stir to combine. Cook for another 30 minutes.