1 cup chopped onion
5 carrots, peeled & diced
5 celery stalks, diced
3 cloves garlic, minced
8 oz. cremini mushrooms, chopped
1 tsp thyme
1 tsp sage
1 cup wild rice blend
4 cups water
1/2 cup coconut milk
2 tsp salt
pepper to taste
Combine the onions, carrots, celery, garlic, mushrooms, thyme, sage, rice, water, & salt. Seal lid & & pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes then vent. Stir in coconut milk and season with pepper.
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