When cooler days roll in, I always find myself reaching for this warm wild rice bowl. I love how the nutty chew of wild rice blends with tender vegetables and how the coconut milk creates a creamy, soothing base. This dish feels comforting without being heavy, and it always brings a sense of calm to my table.
Why You’ll Love This Recipe
I enjoy this recipe because it is filling, nourishing, and incredibly flexible. I like that it works just as well for a cozy dinner as it does for leftovers the next day. The mix of earthy mushrooms, sweet vegetables, and creamy coconut milk creates rich flavor with simple ingredients, and I appreciate having both stovetop and Instant Pot options.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 small white onion, finely chopped
6 cups vegetable broth
1 cup uncooked wild rice
1 large sweet potato, peeled and cubed (about 1 pound)
8 ounces baby bella mushrooms, sliced
2 medium carrots, finely chopped
2 celery stalks, diced
4 garlic cloves, minced
1 bay leaf
1 1/2 tablespoons Old Bay seasoning
1 can (14 ounces) unsweetened coconut milk
2 generous handfuls of kale, stems removed and torn
Salt, to taste
Black pepper, to taste
Directions
When I use the Instant Pot, I add the vegetable broth, wild rice, onion, garlic, mushrooms, carrots, celery, sweet potato, bay leaf, Old Bay seasoning, salt, and pepper directly into the pot. I cook everything on high pressure for 25 minutes and let it naturally release for 10 minutes. After removing the bay leaf, I stir in the coconut milk and kale and let the heat gently wilt the greens before serving.
For the stovetop method, I heat a little oil in a large pot and cook the onion until soft, about 5 minutes. I stir in the garlic and cook briefly, then add the broth, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and seasonings. I bring the pot to a gentle boil, lower it to a simmer, cover, and cook for 30 to 40 minutes until the rice is tender. At the end, I stir in the coconut milk and kale, adjust seasoning, and serve hot.
Servings And Timing
I usually get about 6 servings from this recipe, which equals roughly 8 cups.
Preparation time is about 15 minutes.
Cooking time is around 40 minutes.
Total time comes to approximately 55 minutes.
Variations
I like to change things up by swapping the sweet potato for butternut squash or adding leeks for extra depth. When I want a thicker soup, I blend a small portion and stir it back in. If kale is not available, I often use spinach and add it right at the end.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I find the flavor improves overnight. When reheating, I warm it gently on the stovetop or in the microwave and add a splash of broth if it has thickened. I also freeze this soup for up to 3 months and thaw it in the fridge before reheating.
FAQs
Can I make this ahead of time?
I often prepare it a day in advance because the flavors deepen as it sits. I just reheat it gently before serving.
Does this soup freeze well?
I freeze it regularly, and it keeps well for up to 3 months. The vegetables soften slightly after thawing, but the taste stays delicious.
What can I use instead of coconut milk?
When I want a different flavor, I use heavy cream or half-and-half and add it gradually until I reach my preferred richness.
Why is my wild rice still chewy?
Wild rice takes longer to cook than most grains. I simply continue simmering and add more broth if needed.
Can I substitute the vegetables?
I swap vegetables often depending on what I have. Butternut squash, parsnips, or spinach all work nicely in this dish.
Conclusion
This warm wild rice bowl with fall vegetables and coconut milk is one of my favorite comfort meals for chilly days. I love how satisfying, adaptable, and nourishing it is, and it always feels like a cozy meal made with care.
A comforting warm wild rice bowl with fall vegetables, creamy coconut milk, and earthy mushrooms, perfect for chilly days.
Ingredients
1 small white onion, finely chopped
6 cups vegetable broth
1 cup uncooked wild rice
1 large sweet potato, peeled and cubed (about 1 pound)
8 ounces baby bella mushrooms, sliced
2 medium carrots, finely chopped
2 celery stalks, diced
4 garlic cloves, minced
1 bay leaf
1 ½ tablespoons Old Bay seasoning
1 can (14 ounces) unsweetened coconut milk
2 generous handfuls kale, stems removed and torn
Salt, to taste
Black pepper, to taste
Instructions
Instant Pot method: Add vegetable broth, wild rice, onion, garlic, mushrooms, carrots, celery, sweet potato, bay leaf, Old Bay seasoning, salt, and pepper to the Instant Pot. Cook on high pressure for 25 minutes and naturally release for 10 minutes.
Remove bay leaf, stir in coconut milk and kale, and let the heat gently wilt the greens before serving.
Stovetop method: Heat oil in a large pot and cook onion until soft, about 5 minutes. Stir in garlic briefly.
Add broth, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and seasonings. Bring to a gentle boil, reduce heat, cover, and simmer 30–40 minutes until rice is tender.
Stir in coconut milk and kale, adjust seasoning, and serve hot.
Notes
Swap sweet potato for butternut squash or add leeks for extra depth.
Blend a small portion of the soup for a thicker texture.
Use spinach instead of kale if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days; flavor improves overnight.
Freeze for up to 3 months and thaw in the fridge before reheating.
