Servings: 6

7 cups low sodium veggie broth 7 cups low sodium veggie broth
1 onion, diced 1 onion, diced
3 cloves garlic, minced 3 cloves garlic, minced
2 stalks of celery, diced 2 stalks of celery, diced
1 large carrot, diced 1 large carrot, diced
1 can of garbanzo beans, drained and rinsed 1 can of garbanzo beans, drained and rinsed
1 tsp basil 1 tsp basil
1 tsp thyme 1 tsp thyme
1 tsp oregano 1 tsp oregano
1 tsp black pepper 1 tsp black pepper
1 tsp coriander 1 tsp coriander
1 TBS turmeric 1 TBS turmeric
1 TBS parsley 1 TBS parsley
2 TBS lemon juice 2 TBS lemon juice
1 can of coconut milk* 1 can of coconut milk*
1 ½ cup of wild rice 1 ½ cup of wild rice

1. Sauté onions in a few tbs of veggie broth for 8 minutes (or until translucent)
2. Add garlic (and additional veggie broth if need be) and cook for 2 minutes
3. Add carrots and celery and cook for 5 minutes
4. Add garbanzo beans, spices, and 4 cups of veggie broth, simmer for 10
minutes
5. Add 2 more cups of veggie broth, rice, lemon and coconut milk. Cook until
rice is soft (about 30 minutes).
6. Enjoy hot!

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