Mushroom Stew

Prep. Time: 10 min
Cook Time: 30min
Serves: 4

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INGREDIENTS

• 200g (1 cup) Organic Basmati Rice

• 75g (½ medium) Brown Onion

• 3 Garlic Cloves

• 2cm cube fresh Ginger

• 45g (3 Tbsp) Organic Coconut Oil

• 15g (1 Tbsp) Coconut Cider Vinegar

• 10g (2 tsp) Balsamic Glaze

• 3 Portobello Mushrooms

• 90g (2 sticks) Celery

• 200g (2 medium) Carrots

• sprig of fresh Thyme

• sprig of fresh Rosemary

• 30g (1+1/2 Tbsp) Vegetable Stock Paste

• 1 tsp Reishi Mushroom Powder

• 1 x 400g tinned Organic Coconut Cream

• 750ml (3 cups) Filtered Water

DIRECTIONS

Traditional Only
Melt the coconut oil in a small frypan. Add the sliced mushrooms, coconut cider vinegar and balsamic vinegar. Sauté and set aside once glazed.

Peel the onion, garlic, ginger and carrots. Finely dice the onion, garlic and ginger. Dice the carrots and slice the celery. Add these all to a large saucepan (with a lid) along with the leaves from the fresh thyme and rosemary. Stir and cover. Cook for 10 min, stirring regularly.

Add the cooked mushrooms, reishi powder, water, vegetable stock paste, coconut cream and rinsed and drained rice. Simmer on a low heat with the lid on, stirring regularly for 20 min.

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Serve into bowls and enjoy.