Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil
  • 1 cup chopped white onions
  • 1/2 cup chopped carrots
  • 1 1/2 cups chopped mushrooms
  • 3 garlic cloves (grated)
  • 1 cup Bob's Red Mill Wild Rice
  • 1 tablespoon tomato paste
  • 1/2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 4 cups vegetable broth
  • 2 - 3 cups water
  • 1 14.5 oz can full-fat coconut milk
  • 1 cup frozen green beans
  • 1 15 oz can chickpeas (optional)

Instruction

  • Melt the coconut oil in a large stock pot or dutch oven. Once melted add onion and carrots and saute until starting to brown and onions have softened. Add mushrooms and garlic and cook another 2 - 3 minutes. Stir in wild rice, tomato paste and spices.
  • Add liquids to the pot and bring the mixture to a bowl. Reduce to a simmer and cook for 50 - 60 minutes, until rice is tender. Once tender, stir in green beans and chickpeas and cook until they are heated through.
  • Serve immediately with a garnish of lime juice and/or cilantro if desired!