A tribute to my mother’s recipe with the addition of some adaptogens a.k.a. wild mushrooms.

Yield: 4 servings

Cooking Time: 1 hour

ingredients

• 1 1/2 cups dry wild rice blend

• 2 cups vegetable broth (or bone broth)

• 2+ cups various mushrooms

• 1-2 tablespoons tamari or coconut aminos

• 2 cloves garlic

• 4 green onions

• 2 cups greens (dandelion or arugula)

• Black pepper, to taste

• Tofu or tempeh (optional)

• 1/3 cup fresh parsley, for garnish

• 3 tablespoons pine nuts on top

Method

1. Rinse the wild rice blend thoroughly under cold water.

2. In a medium-sized pot, combine the rinsed wild rice blend and vegetable (or bone) broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-55 minutes or until the rice is tender and has absorbed the liquid.

3. While the rice is cooking, clean and slice the mushrooms. Mince the garlic, and chop the green onions.

4. In a large skillet over medium heat, sauté the mushrooms, garlic, and green onions until the mushrooms are tender and the onions are translucent.

5. Once the rice is cooked, add it to the skillet with the sautéed mushrooms, mixing well.

6. Stir in tamari or coconut aminos for flavor. Adjust according to taste.

7. Add the greens (dandelion or arugula) and cook until wilted.

8. Season with black pepper to taste.

9. If using, add tofu or tempeh to the skillet, cooking until heated through.

10. Serve the wild rice and mushroom mixture in bowls, garnishing with fresh parsley and pine nuts on top.