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In your Larder & Vine Dutch Oven, heat olive oil over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1 to 2 minutes, stirring occasionally, until fragrant.
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Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, celery salt, and paprika. Stir to combine.
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Bring to a simmer, then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
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Add coconut milk and kale and stir until combined. Season with salt and pepper as desired, then serve and enjoy!