In Plants We Trust.

Creamy Wild Rice Mushroom Stew

Summer days are heating up across the country. This cool customer packs a savory and sweet crunch with a tangy lime twist. Perfect for picnics and back yard barbecues – this colorful salad is packed with antioxidants and fun!

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1 medium yellow onion diced
3 stalks celery diced
1 cup carrots diced
8 ounces crimini mushrooms sliced
1 cup wild and brown rice blend (Bob’s Red Mill)
1/2 cup green lentils
3 cups vegetable broth
3 cups unsweetened plant milk
4 cloves of garlic minced
2 tablespoons Dijon mustard
1 tablespoon low sodium tamari
3 teaspoons savory or thyme
2 teaspoons poultry seasoning
2 bay leaves
1 teaspoon fresh cracked black pepper


  1. Set aside for later:
    3 cups lacinato kale coarsely chopped
    1/4 cup whole wheat flour
    1 1/2 cups unsweetened plant milk


    1. Add all ingredients to the instant pot – use the soup setting – 30 minutes – and allow to naturally release.

    2. Remove bay leaves.

    3. In a small saucepan slowly combine and whisk steadily: whole wheat flour and unsweetened plant milk.

    4. Whisk flour and plant milk into a roux until thickened – remove from heat – stir into instant pot stew – then add  the kale. Close lid and let sit for 5 minutes.





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