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  • 2 cups wild rice
  • 6 cups bone broth
  • 1 chopped and peeled butternut squash
  • 1 bunch of kale chopped and washed
  • 1 clove minced garlic
  • salt, pepper, and thyme for flavor
  • Optional to add nutritional yeast for cheesy flavor


  • Soak rice for 6-8 hours in water + 2 tbl apple cider vinegar
  • Wash rice
  • Peel and chop butternut squash. Wash and chop kale.
  • Heat garlic on pan with a little coconut oil. Add 2 cups broth and rice bring to boil. Continue adding 2 cups broth at a time as the broth absorbs. Total time can take 20-30 minutes.
  • Meanwhile in another pot, add 1/2 cup water bring to boil and steam butternut squash until softened. Drain water and set aside. You can add butternut squash to the same pot with rice if preferred.
  • Once softened mix rice, kale and butternut squash on low heat. Season to liking.
  • Optional to add nutritional yeast.

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