Servings: 5 servings
Ingredients
- 1/3 cup Bragg Organic Extra Virgin Olive Oil
- 1 medium onion chopped
- 1 leek rinsed well and chopped
- 1 pound fresh spinach rinsed and towel dried, and chopped
- 1/2 cup wild rice
- 1/2 cup brown rice
- 1/3 cup fresh dill chopped
- 2 1/2 cup vegetable stock
- 2 tsp salt, divided
- 1/8 tsp black pepper
- 1 lemon wedged for garnish
Instructions
- Put the oil in a large soup pot on medium heat.
- Add the onions and leeks and cook for five minutes or until lightly browned.
- Add the rice, dill, one teaspoon salt, and the pepper, and stir well.
- Add vegetable stock and bring to a boil.
- Cover and simmer on low for 15 minutes.
- Add the spinach and cover again. Cook 5-10 more minutes.
- Stir in the last of the salt and combine well.
- Remove from heat, serve with lemon wedges and enjoy!
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