1 cup wild rice
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 cups fresh spinach
Heat the pot: In a large pot, heat 2 tablespoons of olive oil over medium heat.
Sauté vegetables: Add chopped onions, carrots, and celery. Sauté for about 5 minutes until they start to soften.
Add garlic: Stir in minced garlic and cook for an additional minute until fragrant.
Add wild rice: Pour in the wild rice and stir well to coat with the oil and vegetables.
Add broth and seasonings: Pour in the vegetable broth, add thyme, parsley, salt, and pepper. Bring to a boil.
Simmer: Reduce heat, cover, and let it simmer for about 40-45 minutes or until the rice is tender.
Incorporate greens: In the last 5 minutes of cooking, stir in the fresh spinach until wilted.
Serve: Taste and adjust seasonings as necessary. Serve hot with crusty bread or a side salad.