This dish is elegant enough for any special occasion. I used the Instant Pot to saute and cook the rice (Steps 1-3). It sped up the process substantially only taking 15 minutes to cook using the rice setting. Pair this dish with your favorite protein and a side vegetable to complete the meal.
- vegetable broth, water or wine for stir-frying
- 1 large onion, chopped (2 cups)
- 3 ribs celery, chopped (3/4 cup)
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 3/4 cup wild rice
- 3/4 cup brown rice
- 3 cups vegetable broth
- 20 ounces of button mushrooms, cut in half
- 1/2 cup cilantro or chopped parsley
- 1-2 Tablespoons of balsamic vinegar
- black pepper, to taste
- In a dutch oven, saute onion and celery for 4-6 minutes in the liquid of choice until soft.
- Add garlic and thyme, saute for one minute more.
- Add rice, broth, and bring to a boil. Cover and simmer 50-55 minutes until most of the liquid has been absorbed. There will be some liquid left in the pan.
- Heat a small amount of wine, water or broth in a large non-stick pan over medium heat. Add mushrooms and cook for 4-6 minutes, until browned and tender, stiring occasionally.
- Add mushrooms ot rice, stir in parsley or cilantro, vinegar and pepper. Fluff with a fork and serve.
Prevent and Reverse Heart Disease by Caldwell B Esselstyn, Jr. M.D.