1 tablespoon olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup wild rice, rinsed

6 cups vegetable broth

1 cup coconut milk (or cream)

1 teaspoon dried thyme

1/2 teaspoon dried sage

1/4 teaspoon black pepper

1/4 teaspoon salt (or to taste)

1 bay leaf

1 cup kale or spinach, chopped

1/2 cup mushrooms, sliced (optional)

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
Add garlic and cook for another minute until fragrant.
Stir in wild rice and cook for 2 more minutes to lightly toast it.
Add vegetable broth, coconut milk, thyme, sage, black pepper, salt, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender.
In the last 10 minutes of cooking, add kale or spinach and mushrooms (if using). Stir until greens are wilted.
Remove the bay leaf before serving and taste to adjust seasoning.

You can substitute brown rice for wild rice, though it will take longer to cook (add 10-15 minutes).

For a heartier meal, consider adding cooked chicken, tofu, or lentils.

Make it spicier by adding red pepper flakes or a diced chili pepper.