8ozpkg mushroomssliced (or more if you love mushrooms like I do)
2tablespoonsunsalted butteruse olive oil if dairy-free is needed.
4fresh thyme sprigs
1can coconut milk
½cupparmesan cheese, finely gratedif dairy-free, skip this and add 1 tablespoon of nutritional yeast.
Cook the wild rice by following the instructions on the package. I cook mine with a 1:2 ratio. For 1 cup, I use 2 cups of water.
Heat a large pot on medium heat with olive oil. Cook carrots for about 1 minute then add onion and mushrooms. Cook until tender. It will take about 1-2 minutes.
Now add butter and let it melt. Add thyme, parsley, oregano and stir.
Pour vegetable broth and bring to a simmer. Turn to low heat and let cook for 2 minutes.
Pour in coconut milk and add parmesan. Stir to combine.
Add rice, stir, then turn to medium heat. Bring to a simmer until hot and switch off the heat. Serve immediately.
sometimes I skip making the wild rice in this recipe and use one of those rice blends that come in pouches and can be made in the microwave. You know? I usually use 2 of them. I love the rice blend versions for this recipe.