Mushroom Wild Rice Stew
Ingredients
5 medium carrots, chopped
5 stalks celery, chopped
Half an onion, chopped
3 garlic cloves, minced
1 c. wild rice
8oz mushrooms, sliced
4 c. veggie broth
1 t. Salt
1 t. Herbs de Provence
1 can of coconut milk
Instant Pot Instructions
Add the carrots, celery, onion, garlic, wild rice, mushrooms, vegetable broth, salt, and Herbs de Provence to the Instant Pot.
Secure the lid and cook on High Pressure for 45 minutes.
Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Stir in the coconut milk until the stew becomes creamy.
Taste and adjust seasoning as needed.
Stovetop Instructions (No Instant Pot)
In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the carrots, celery, onion, and garlic. Sauté for 5–7 minutes, until softened.
Add the wild rice, mushrooms, vegetable broth, salt, and Herbs de Provence. Bring to a boil.
Reduce the heat to a simmer, cover, and cook for 45–60 minutes, stirring occasionally, until the wild rice is tender and beginning to split.
Stir in the coconut milk and simmer uncovered for an additional 5–10 minutes, letting the stew thicken slightly.
Taste and adjust seasoning.
