Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil, (divided)
  • 8 ounces mixed fresh mushrooms ((any varieties - I used cremini, shiitake and oyster), roughly chopped)
  • 1 medium onion, (diced)
  • 2 carrots, (diced)
  • 2 celery stalks, (diced)
  • 4 garlic cloves, (minced)
  • 2 tablespoons all-purpose flour
  • 1 cup (dry white wine)
  • 4 cups vegetable broth
  • 1 1/2 cups full fat coconut milk
  • 1 cup wild rice
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instruction

  • Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot add the mushrooms in as even a layer as possible. Cook 5 minutes, flip and cook 5 minutes more, until lightly browned on both sides. Remove the mushrooms from the pot and transfer them to a plate.
  • Add the remaining 2 tablespoons of oil to the pot. Once the oil is hot, add the onion, carrots, celery, and garlic. Sauté until the veggies begin to soften, about 5 minutes. Stir in the flour to coat the veggies and cook 2-3 minutes more.
  • Stir in the wine and return the mushrooms to the pot. Bring the mixture to a boil, lower heat and allow to simmer until the liquid has reduced by about half, about 4 minutes.
  • Stir in the broth, coconut milk, rice, and thyme. Bring the mixture to a boil, lower heat and allow to simmer, uncovered, until the rice is tender, about 1 hour, stirring occasionally. Add some water to the pot during simmering if needed.
  • Remove the pot from the heat and season with salt and pepper to taste.
  • Ladle into bowls and sprinkle with fresh parsley, if using. Serve.