Kale & Wild Rice Soup

When the weather turns colder, my sights usually turn towards warm comfort foods such as chili and soups. While this recipe is definitely one of my favorites, I am always on the look out for an unusual soup recipe. This kale and wild rice soup combines some of my favorite flavors, and the Gruyere adds a subtle layer of smokiness to the ham and wild rice. I have made it twice, once with ham and once with chicken, and both are equally delicious. I adapted the recipe below from a soup that mother makes, and it's the perfect blend of creamy and savory, not to mention oh-so comforting on a cold November evening.

{The recipe below includes my adaptations. The original ingredients are included in parentheses}

You will need:

1-2 tbl spoon good quality olive oil

2 ounces of ham, chopped OR cooked chicken breast, chopped
{NOTE: I used three chicken breasts to make the soup a bit more hearty.}

1 onion, chopped

3 small carrots, chopped

1 celery stalk, chopped

1-2 cloves of garlic, chopped

1 cup uncooked gluten-free wild rice

3 cups organic vegetable broth {or chicken broth}

3 cups water {or 4 cups water & 2 cups broth. I wanted a richer flavor, so I used more broth than water.}

3 cups unsweetened almond milk {or regular whole milk}

2 ounces (1/4 cup) shredded Gruyere cheese

2 ounces shredded parmigiano-rregiano cheese {I omitted this and only used about 1/2 cup Gruyere}

1/2 tsp salt {I omitted when I used the ham}

Black pepper to taste

3-4 cups chopped kale {depending on your taste}

Combine the first 6 ingredients and sauté for ten minutes. Add the uncooked rice and sauté for five min, just until the rice starts to brown {warning: the smell is incredibly warm and delicious}. Add the broth, chopped kale and water, and simmer for approximately 40 minutes until the rice is cooked. Add milk and cook fifteen minutes or until desired consistency. {I simmered mine for almost 45 minutes as we like a thicker consistency, more like a stew.} Add the cheese, salt, pepper, and cook for about five more minutes, just until the cheese is melted.

Enjoy.

xoxo

Copyright Hiking in Stilettos

Muesli Bread

Not too long ago I mentioned that I was on the hunt for new cookbooks with paleo and gluten free recipes. I finally settled on these two and have been devouring each of them for new recipes to share with you. The muesli bread from this book, however, is by far a favorite new addition to my almond flour repertoire. It's gluten-free, sugar-free and chock full of fiber, protein and antioxidants. I like it slightly toasted with a bit of organic butter or goat cheese on top.

Also, feel free to substitute other dried fruits and nuts to suit your individual tastes. I plan on adapting the recipe to make cinnamon raisin bread this fall.


Happy baking.
xoxo

copyright Hiking in Stilettos