CURRIED WILD RICE, CAULIFLOWER, AND MUSHROOM CHOWDER
3 tablespoons Northern Canola Growers Canola Oil
1 medium onion, chopped
1 large leek, white and light green parts chopped (about 2 cups)
6 garlic cloves, chopped
1-pound cremini mushrooms, sliced
1 head cauliflower, core removed and broken into bite size florets
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon red pepper flakes
2 tablespoons curry powder
1 tablespoon Dish off the Block Ciao Bella Italian Seasoning
4 ½ cups chicken or vegetable stock
2, 13.5-ounce cans coconut milk
3 cups cooked Minnesota wild rice, cooked to package directions
½ cup fresh basil leaves, chiffonade
Heat the oil in a 6-7-quart Dutch oven or soup pot over medium high heat. Cook the onions, leeks, and garlic for 2 minutes until soft and fragrant. Add the mushrooms to the pan and continue to cook stirring frequently. Break up the cauliflower and add that as well. Cook for 3-4 minutes, stirring occasionally until mushrooms begin to lightly brown.
Add the salt, black pepper, red pepper flakes, curry powder, and Italian seasoning to the pot and cook for 2 more minutes to let the spices coat the veggies.
Add the stock and coconut milk to the pot. Bring to a boil and add the rice. Reduce the heat to a low boil and cook for 30 minutes, stirring occasionally, until the cauliflower is tender, and a beautiful creamy soup has emerged. Add the basil and cook for 2-3 more minutes. DEVOUR!
Serve hot in bowls.