I make this butternut squash and carrot soup frequently since it is without a doubt one of the best soups I’ve ever made. It pairs well with toasted bread and is flavorful.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 18 mins |
| Total Time: | 1 hr 33 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 ¼ cups water, divided
- ½ cup wild rice
- ½ cup barley
- 1 teaspoon olive oil, or as desired
- 1 cup chopped kale
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup crumbled feta cheese
- 2 tablespoons chipotle mustard
- ground black pepper to taste
Instructions
- Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
- Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
- Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
- Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 7 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 314 mg |
| Sugars | 14 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Really good salad. I used dijon mustard in the dressing, as I don’t buy chipotle mustard. I also used all wild rice and mixed greens instead of just kale. The directions say to cook the wild rice 30-45 minutes, but it actually needs about 60 minutes to cook, so just keep in that in mind. I toasted the walnuts before I added them to the salad too. Very yummy! Thank you for the recipe!