Creamy White Beans with Kale and Wild Rice

Just an ordinary girl who loves to cook.

Vegan - GF

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

1 ½ 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

⅓ 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

¼ 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

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 shredded Tuscan (lacinato) kale, tough stems removed

note: If you don’t have a nonstick pan or want to sauté the aromatics in oil, heat 2 to 3 teaspoons of olive oil in the pan, and once hot, add the onion. Cook until it has softened and is lightly browned.

Directions at rainbowplantlife.com

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