A favorite in the Sgro household. Try it out, you won’t be disappointed!

Wild Vegetable Chowder

2 organic shallots
3 organic carrots (multicolored)
8 oz sliced mushrooms
1 organic leek (use the bottom, not the leaves)
3 leaves organic green leaf kale
2 cloves organic garlic
1/4 cup tapioca flour
2 c. organic veggie broth
2 c. unsweetened almond milk or coconut milk
1 cup dry wild rice
2 tsp FlavorGod Everything Seasoning
salt, pepper (see below)

Place wild rice + 2 cups water in a pot. Bring to a boil, then stir and reduce to low. Cover pot and let stand until completely cooked. As rice cooks, chop your carrots, shallots + leeks, and cook in olive oil, salt, and pepper over medium heat until softened. Rinse and chop your kale, mushrooms, and garlic. Add to the pot and continue cooking until mushrooms are soft. Add stock and milk, and stir well before slowly adding in your flour to prevent clumping. Salt + pepper to taste and add FlavorGod seasonings as desired. Chowder will thicken quickly + rice should be done around the same time. Put rice in the bottom of each bowl + top with your hearty chowder! YUM



As a clean-eating advocate, I love creating recipes that allow people to eat the things they love in a healthier, more nutritional way. Nothing brings me more happiness than seeing people enjoy my food, so I hope you love my recipes!

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