3 tablespoons olive oil
1 tablespoon salted butter
1 cup finely chopped onion (about 1 medium)
3/4 cup finely chopped carrots (about 3 medium)
2 cups (about 12 ounces) fresh cremini mushrooms, quartered
1 cup wild rice
2 garlic cloves, minced
6 cups chicken stock, plus more as needed
1 bunch kale, stemmed and cut into bite-size pieces
1 kohlrabi, peeled and sliced into 1/4-inch half-moons
Salt and freshly ground black pepper
Some of the stock will be absorbed into the rice as it cooks. Add more stock and heat through before serving if necessary.