Description
A hearty and flavorful stew made with wild rice, mushrooms, and vegetables. Perfect for a cold day or when you’re craving a warm and comforting meal.
Ingredients
- 1 yellow onion, chopped
- 5 carrots, peeled and chopped
- 5 celery stalks, chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- 1 cup wild rice and brown rice blend, or wild rice
- 4 cups water
- Fine sea salt
- ½ cup full-fat coconut milk (see page 8)
- Freshly ground black pepper
- Lemon wedges, for serving
- Fresh thyme, for garnish
Method
- Combine the onion, carrots, celery, garlic, mushrooms, thyme, sage, rice, 4 cups of the water, and 2 teaspoons salt in the Instant Pot and secure the 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. Per Serving: Calories 156, Fat 3g, Carbohydrates 31g, Fiber 49, Protein 49 SERVES 6 Prep: 10 minutes Pressurize: 15 minutes Cook: 25 minutes Natural Release: 10 minutes