Hearty Fall Recipe

I recently made a really delicious bowl of food, from almost all local ingredients, excluding the rice, oil, salt, and pepper. 1 cup wild rice 2 T oil 1 small carrot, chopped 1 small potato, chopped 1 pint mushrooms, quartered 2 cloves garlic, thinly sliced 1 bunch kale, stems separated from leaves, everything chopped 3/4 cup white wine Salt and pepper to taste 1/4 cup Parmesan cheese 2 cups cooked red bean 1 tsp. thyme Cook the rice. Heat the oil in a large pot. Add the carrot, potato, mushrooms, and kale stems and cook, tossing occasionally until beginning to soften, about 5-6 minuts. Stir in the garlic and cook for 1 minute. Deglaze the bottom of the pot with the wine. Add the beans and season with salt, pepper, and thyme. Add the kale leaves on top of the vegetables, cover and steam the kale leaves for 5-6 minutes. Toss the vegetables and beans together and cook 5-6 minutes more. Serve the mixture on top of the wild rice sprinkled with the cheese. We are so lucky in Philadelphia to be able to get dried beans of all sorts grown locally. Take advantage of this opportunity and stop by the Lancaster Farm Fresh stand in Reading Terminal Market or to eliminate the trip for the winter, go sign up for Philadelphia Winter Harvest and pick up your food at a neighbor's house once a week, including vegetables, dairy, apples and cider, and BEANS!