Wild rice has twice the amount of protein as brown rice, but is most commonly available as a wild rice and brown rice blend in stores.
Ingredients
1 medium
Yellow onion
(chopped)
5 medium
Carrots
(peeled and chopped)
5 medium stalk(s)
Celery
(chopped)
3 clove(s)
Garlic
(minced)
227 gm
Cremini (Italian) mushroom
(roughly chopped)
1 tsp, leaves
Thyme, dried
1 tsp
Sage, ground
1 cup
Wild rice, dry
(or wild rice and brown rice blend)
4 cup
Water
1 tsp
Salt
(Fine sea)
1/2 cup
Coconut milk, sweetened
(full-fat; (see page 8))
1 dash
Black pepper
(Freshly ground)
Instructions
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.
