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Chanty

WILD RICE MUSHROOM LENTIL STEW

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
natural release 15 minutes
Servings: 8 bowls
Course: Dinner, Lunch, Soup
Ingredients Equipment Method

Ingredients
  

  • 1 onion diced
  • 3 celery ribs diced
  • 3 carrots peeled and diced
  • 1 bell pepper diced
  • 4 cups veggie broth
  • 3 cups water
  • 1 cup dry black lentils, rinsed/ sorted
  • 1 cup wild rice, pre soaked in hot water for 1 hr
  • 1 tbsp no salt seasoning blend like Mrs Dash
  • 2 tsp dried thyme
  • 3 bay leaves
  • 1.5 tbsp low sodium soy sauce
  • 12 oz chopped mushrooms, mixed variety I do combination of shiitake, crimini and oyster
Add in at the end
  • 1/4- 1/3 cup raw almond butter or coconut cream, or tahini
  • 2 tbsp nutritional yeast

Equipment

  • 1 Electric pressure cooker

Method
 

  1. 1. Add all ingredients to Instant Pot pressure cooker and stir. Put the lid on and turn the valve to "sealing". Press "manual" and adjust the time to 25 minutes. When Its done do a full natural release- about 15-20 minutes.
  2. When the natural release is up, carefully turn the valve to release any remaining pressure and take off the lid. Stir in raw almond butter or coconut cream and nutritional yeast. Season with salt and pepper to your taste.