A warm bowl of this soup is bound to make your tummy and taste buds happy. Sweet with root veggies, rich with warm spices, full of nutrient packed wild rice and smoothed out with that creamy base. This soup will quickly become a favorite in your home.
little prep note-soaking the rice overnight or for a few hours before you use it can speed up cook time and give the rice a good rinse.

ATG Creamy Wild Rice Soup

Ingredients
1-2 tbsp. butter, ghee, coconut oil, etc. you pick your oil best for you
2-5 cloves of garlic (if you love it use 5)
1 medium onion chopped
5 carrots chopped into 1/2 in circles
1 bundle celery hearts chopped
1 medium sweet potato peeled, chopped into bite size pieces
1/2 of a Butternut squash seeded, peeled, chopped into bite size pieces
1 cup uncooked Against the Grain wild rice
2-946ml organic vegetable broth
1 400ml can of low-fat or regular coconut milk(if you don't like coconut milk use regular cream)
2 tsp cumin
1 tsp coriander
Salt & pepper to taste
Sprinkled with nutritional yeast

How to prepare:
•add oil of choice to large soup pot over medium heat until melted or warm
•sauté garlic and onions until onions are transparent
•add all other veggies and sauté for 5 more minutes
•pour in enough broth to just barely cover the veggies. Add spices and let come to a simmer for another 5 minutes.
•add in all of the broth and wild rice.
•turn heat to high and bring to a rolling boil, then reduce heat to medium high and let gently boil for 45 min. Or until all rice is cooked. (Cooked wild rice splits and starts to fold its edges revealing a light gray inside)
• add can of coconut milk or cream and stir until mixed well

Weekends have the best breakfasts & this here is one worth trying!
Packed full of protein, wild rice is a great choice to add to your morning routine to start your day off right. It's gluten free for people who suffer with celiac and scores low on the glycemic index making it a healthy choice for people with diabetes or candida overgrowth. Low in cholesterol keeping your heart healthy!

Against the Grain Wild Rice Hash

1 medium onion, peeled and diced
1 medium sweet potato chopped into 1 inch pieces
2 cup Cooked Against the Grain Wild Rice
1-2 tsp of a cooking oil of your choice
4-6 eggs
Salt & pepper to taste
Garnish with fresh or dried dill

•cook up your wild rice the night before or that morning approx.
3/4 cup uncooked should give you close to two cups
• add oil to frying pan on medium high heat and add chopped sweet potato. Sauté until tender.
•add onion and continue to sauté until transparent.
• in a separate pan scramble the eggs. Once finished add them to the sweet potato & onion.
• add wild rice to pan and stir together until mixed well.
• add your salt & pepper and garnish with the dill!
Add ons: grate some cheese on top, add some hot sauce or chili peppers to the mix, top with guacamole or fresh avocados! It's breakfast so add in whatever you love in an omelet and make it your own!