Veggie Rice

Ingredients:

• ½ cup wild rice 

• 1 ½ cup  brown basmati rice

• 4 ¼ cups of water (if making rice on the stovetop) 2 cups of water if making in Instapot

• 1 Tablespoon of avocado or refined coconut oil

• 1 red onion, thinly sliced

• 3 cloves garlic, thinly sliced

• 1 red bell pepper, chopped in small chunks

• 1 cup shiitake or crimini mushrooms, thinly sliced

• 2 medium carrots, cut in thin cubes 

• ½ cup of fresh basil leaves, chopped or  1 teaspoon dried basil

• 1 teaspoon pink salt

• 1 teaspoon coriander powder

• 1 Tablespoon Tamari

• ½ teaspoon chili flakes

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Directions:

• Start rice with water and salt in an Instapot on Pressure Cook for 24 minutes or stove top for 30 minutes until cooked fully.

• In a large saute pan on the stovetop, heat avocado oil, add garlic and onion till soft, add sliced mushrooms, carrots, a red pepper with spices and saute until softened and turn off until rice is cooked.

• When rice is complete add to sauteed veggies with tamari and cook for another 5 minutes to combine all the flavors. Taste and add more spice if needed.