• 10servings
  • 35minutes
  • 280calories

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Ingredients Jump to Instructions ↓

  1. 1/3 cup olive oil

  2. 1/4 cup minced onion

  3. 1/2 cup diced celery

  4. 2 tablespoons minced garlic

  5. 1 cup all-purpose flour

  6. 6 cups vegetable broth

  7. 4 cups cooked wild rice

  8. 1 cup grated carrot

  9. 1/4 cup sliced almonds

  10. 1 pinch red pepper flakes

  11. 2 cups half-and-half

  12. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.

  2. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.


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