Ingredients

The following ingredients have 4 Servings
  • 1 yellow onion (chopped)
  • 5 carrots (peeled and chopped)
  • 5 celery stalks (chopped)
  • 3 cloves garlic cloves (minced)
  • 8 ounces cremini mushrooms (roughly chopped)
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • 1 cup wild rice and brown rice blend (or wild rice)
  • 4 cups water
  • sea salt
  • ½ cup coconut milk
  • black pepper

Instruction

  • Combine the onion, carrots, celery, garlic, mushrooms, thyme, sage, rice, 4 cups of water, and 2 teaspoons salt in the Instant Pot and secure lid. Move the steam release valve to Sealing and select Manual/ Pressure Cook to cook on high pressure for 25 minutes.
  • When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Stir in the coconut milk.
  • Season with additional salt and pepper, to taste, and serve immediately with a squeeze of fresh lemon to brighten the flavors and a few sprigs of thyme. Store leftovers in an airtight container in the fridge for 5 days.
  • If you don't have an instant pot, don't worry. Megan's got you covered!