• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

From: https://www.youtube.com/watch?v=7DIAQFf_gkE

• 1 cup (~180g) wild rice (I used a wild rice + brown rice blend)
• 1 1/2 cups (355 mL) vegetable broth or water for Instant Pot method (use 3 cups (710 mL) vegetable broth or water for stovetop method)
• 1 yellow onion, diced
• 1/3 cup water*
• 6 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, minced
• 1 can “lite” or reduced-fat coconut milk
• 1 tablespoon white or yellow miso paste
• 1/4 cup tomato sauce
• 3 tablespoons tomato paste
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon hot or sweet paprika
• 1/2 teaspoon red chili flakes (add more to taste if you want it spicy)
• 1 teaspoon kosher salt + more to season
• Black pepper to taste
• 6-8 cups shredded Tuscan (lacinato) kale, tough stems removed
• *If you don’t have a nonstick pan or want to sauté the aromatics in oil, heat 2-3 teaspoons of olive oil in the pan, and once hot, add the onion. Cook until it has softened and is lightly browned.

Click Here For Step-By-Step Instructions