You are here

Member since November 2005

Brown and Wild Rice Soup

What you need: 

1 large onion, chopped
2 tablespoons vegan margarine or olive oil (margarine is much better)
6 cups veggie stock
1/2 cup wild rice
1/2 cup brown rice
1 (8 ounce) package fresh mushrooms, roughly chopped
2 large carrots, sliced
3 cloves garlic, minced
1 cup frozen spinach, thawed and finely chopped
salt and black pepper, to taste

What you do: 

1. Saute the onions in margarine in a large saucepan for 3-5 minutes (not until soft, just until they pick up the margarine flavor). Add the veggie stock and wild rice. Cover and bring to a boil.
2. Uncover and add the brown rice. Stir, then cover and bring to boil again. Once it's boiling, reduce heat and simmer for 40 minutes.
3. Optionally, you may steam the mushrooms and carrots during this time if you don't want them to be crisp in the soup. When simmering time is up, add all veggies to the soup.
4. Cook for about 10 more minutes. Season with salt and pepper, to taste.
This soup has a lot of natural flavor from the grains. I've made it with just the brown and wild rice and onion when I had an empty pantry and it still tasted great. Enjoy.

Preparation Time: 
Cooking Time: 
Recipe Category: 


Well, the recipe worked, but it was boring and not flavourful enough for my liking. This is a similar but much yummier recipe:


yummm... i made this omitting the mushrooms and using fresh spinach instead of frozen and with a blend of brown rice, barley and daikon seeds that i had on hand. it's such a simple recipe, but so satisfying and yummy! i'll end up making a version of this often... thanks.


I really liked this soup!
I used only brown rice and I had neither carrots nor spinach. But I sliced in some white button mushrooms and add a ton of sliced okra! YUM. I doused the whole thing with cracked black pepper to give it some pep and it was awesome. The okra helped make it a really thick hearty soup.


This is really awesome...nice flavour & very satisfying. The brown rice I have doesn't give me good results (I guess you get what you pay for), so I used Basmati instead. We like brothy soups, so I added 2 more cups to this recipe.
Great recipe & I'm definately keeping this one.


Wanted to add that I've also made this Indian-style by adding in a bunch of cumin and turmeric and some steamed zucchini slices and it's turned out wonderful. :)  It's really a wonderful and simple dish that satisfies.

Log in or register to post comments