Step 1

In a large pot or Dutch Oven, add olive oil with prepped onion, mushrooms, carrots, celery, and garlic over medium heat until juices release and the onion is transparent. Stir occasionally.

Step 2

Add flour, salt, pepper, nutmeg, and cayenne (optional) and stir to coat. Make sure there is no lumps of flour before moving to the next step.

Step 3

Add vegetable broth and bay leaf and stir to combine.

Step 4

Add wild rice and stir to evenly distribute. Cover and turn heat down to low. Simmer on low, covered, for 45 minutes, stirring occasionally to make sure nothing sticks to the bottom and burns.

Step 5

Remove the bay leaf and add coconut milk and spinach. Cook for another 5 minutes uncovered, stirring frequently.

Step 6

Serve hot and enjoy!