Ingredients:
3/4 wild rice blend (or just wild rice)
4 cups assorted mushrooms (white, cremini, shitake, or whatever you like)
1 cup onion sweet onion, diced
2 garlic cloves, minced
2 tablespoons organic butter
1 tablespoon olive oil
6-7 cups vegetable broth (you can buy it or make your own by simmering cut up onion, celery, carrots in a pan of water for 30 minutes)
1 can of organic coconut milk
2 tablespoons of gluten free tamari (or soy sauce or liquid aminos, I use tamari)
Sprig of thyme, salt and pepper to taste
Instructions:
Put the wild rice in a fine mesh strainer and rinse it. Place in a small bowl and cover with water. Let sit for 30 minutes
Chop the onion and garlic. Wipe mushrooms with a paper towel and vinegar to gently clean off the dirt and slice.
In a large sauce pan, put butter and olive oil and heat over medium low until melted. Then add onion, garlic and mushrooms. Sauté for 20 minutes until the vegetables are beginning to get crunchy.
Add vegetable stock, strain the wild rice and add it to the pan. Add coconut milk and sprig of thyme and salt and pepper to taste.
Bring pot to a bowl, then reduce to low and simmer for 60 minutes until rice is cooked.
Taste and add more salt and pepper if desired.
