The Instant Pot makes this stew incredibly simple to make! Perfect for fall, serve with some crusty whole grain bread.
Creamy Wild Rice Mushroom Stew
We all love coming home to a pot of creamy stew on the stove. The Instant Pot speeds up the process for this recipe, but you could easily convert to a stovetop recipe instead!
1 medium yellow onion diced
3 stalks celery diced
1 cup carrots diced
8 oz Crimini mushrooms sliced
1 cup wild and brown rice blend (Bob’s Red Mill)
½ cup green lentils
3 cups PLANTSTRONG Shiitake Mushroom Broth
4 cloves garlic minced
2 Tablespoons Dijon mustard
1 Tablespoon low sodium tamari
3 teaspoons savory thyme
2 teaspoons poultry seasoning
2 bay leaves
1 teaspoon cracked black pepper
3 cups lacinato kale, stripped and chopped
¼ cup whole wheat flour
1 ½ cups unsweetened plant milk
Set Instant Pot to saute, and add onion, celery and carrot - cook and stir for five minutes.
Add mushrooms, rice, lentils, broth, garlic, mustard, tamari and spices. Cook on soup setting for 30 minutes.
Allow to naturally release.
Meanwhile, in a small saucepan, whisk together the flour and milk over medium heat until thickened.
Once pressure is released, open Instant Pot and remove bay leaves.
Stir the milk mixture and chopped kale into the Instant Pot, cover and let sit for five minutes. Salt to taste.
To convert this recipe to stove top, simply replace the Instant Pot with a Dutch oven and follow the steps. Increase cooking time as needed and cook on stove, covered, until carrots, celery, and lentils are tender.
Our PLANTSTRONG Organic Shiitake Mushroom Broth really elevates the flavor of this stew, but you could sub any low-sodium vegetable broth.