Creamy White Beans with Kale and Wild Rice

rainbowplantlife.com

KellyAnneH

1 cup (~180g) wild rice (I used a wild rice brown rice blend)

1 ½ cups (360 mL) vegetable broth or water for Instant Pot method (use 3 cups (710 mL) vegetable for stovetop method)

1 yellow onion, diced

⅓ cup (80 mL) water*

6 cloves garlic, minced

1 tablespoon fresh thyme leaves, minced

1 (13.5-ounce/400 mL) can “lite” or reduced-fat coconut milk

1 tablespoon white or yellow miso paste

¼ cup (60 mL) tomato sauce

3 tablespoons tomato paste

2 (15-ounce/440g) cans cannellini beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon hot or sweet paprika (not smoked)

½ 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 to 8 cups (400 to 540g) shredded Tuscan (lacinato) kale, tough stems removed

Directions at rainbowplantlife.com

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