Minestrone with wild rice

Ingredients for 4 servings:

• 75 g wild rice
• 2 shallots
• 1 garlic clove(s)
• 800 g soup vegetables
• 3 tbsp rapeseed oil
• 100 g broccoli
• 100 g cauliflower
• 1 tbsp tomato paste
• 1 ½ liters vegetable broth
• 1 tsp oregano, dried
• 8 stalks of basil
• salt and pepper
• 100 g Parmesan, freshly sliced

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Cook wild rice according to package instructions for approx. 15-20 minutes. Drain and let it drain. Peel shallots, halve, and slice into strips. Peel garlic clove and slice. Divide broccoli and cauliflower into small florets. Peel both stalks and finely dice. Soup vegetables: Peel carrots and slice. Peel celery, cut into thin pieces, and then cut into small cubes. Wash leeks and slice into thin rings. Heat rapeseed oil in a saucepan. Sauté shallots, garlic, carrots, celery, cauliflower florets, broccoli, and cauliflower stalks. Briefly sauté tomato paste. Add stock, season with salt, pepper, and oregano, and bring to a boil. Cover and cook over medium heat for 5-10 minutes. Add broccoli florets and cook for another 5 minutes. Add wild rice and heat through. Season with salt and pepper. Chop half of the basil leaves and mix into the minestrone. Serve sprinkled with basil leaves and Parmesan cheese.