Prep Time: 20 minutesTotal Time: 70 minutesServes 10 1 c uncooked wild rice (or Thai sweet rice) 1 qt low-sodium vegetable broth 3 c water ½ c miso paste ½ c red wine 6 oz Portobello mushrooms (about large 3 caps), sliced into ¼" lengths 10 oz curly kale, washed, ribs removed, and cut into 2" chunks 1 c sliced white or yellow onion 2 c sliced carrots 2 Tbsp ground cumin 2 Tbsp garlic powder ½ tsp red pepper chili flakes 1 tsp freshly ground black pepper

  1. Place miso paste and 1 cup water in a blender, blend until smooth, and place in a large soup pot.    2. Add remaining 2 cups water, broth, rice, cumin, garlic powder and chili flakes to the pot, bring to a boil, reduce heat to simmer, cover and let cook for 30 minutes.3. Add red wine, mushrooms, onion, carrots and black pepper. Bring back up to a boil, then reduce to simmer and cook until rice is completely cooked, 25 to 30 minutes.4. Add kale, pushing it down until it’s covered with liquid, cover and cook for another 5 minutes until kale is bright green and tender, but not over-cooked. Remove from heat and stir in salt to taste. Serve hot immediately. NUTRITION (per serving) 140 cal, 7 g pro, 28 g carb, 6 g fiber, 5 g sugars, 1 g fat, 0 g sat fat, 520 mg sodium Amy Pruess is a recipe developer and the author of the blog Parsley in My Teeth. Follow her on Facebook.