Brown Rice & Root Vegetable Chowder

by Jonathan Cheung

A healthy warm meal in a bowl, winter veggies with whole grain rice.

[Total: 1 Average: 5]


  • 2 tbsp Olive Oil
  • 1 small Leek, washed, cut in half moons
  • 3 cloves Garlic, minced
  • 3 Carrots, peeled & diced
  • 1 cup / 250mL Button Mushrooms, trimmed & sliced
  • 1 small Sweet Potato, peeled & diced
  • 1 small Celery Root, peeled and diced
  • 1 small Rutabaga, peeled and diced
  • 8 cups / 2L Vegetable Stock
  • 1 cup / 250mL Dainty Organic Brown & Wild rice
  • 1 Bay Leaf
  • 1 sprig Rosemary
  • 1 cup / 250mL 35% Cream
  • 2 handfuls Baby Spinach
  • Salt & Pepper



In a large pot over medium heat, add the olive oil. When hot, stir in the leek and garlic. Sauté for 2 minutes, until the leeks are soft.


Add in the carrots, mushrooms, sweet potato, celery root, and rutabaga. Raise the heat to high and sauté for 5-7 minutes.


Stir in the stock, rice and herbs. Bring to a simmer and allow to cook for 35 minutes, until the rice is tender. (If you wish to use another type of Dainty brown rice, just adjust the cook time to the recommended time for that type of rice per package directions)


Just before serving, stir in the cream and spinach. Bring back to a simmer and season generously with salt and pepper to taste. Adjust consistency with a little more stock if necessary. Serve hot.

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