3 carrots (medium, peeled, chopped)
5 stalks celery (chopped)
1 yellow onion (medium, chopped)
1 cup wild rice (dry)
5 cups mushrooms (sliced)
2 cups chickpeas (cooked)
6 cups vegetable broth
1 tbsp poultry seasoning
½ cup all purpose gluten-free flour
sea salt & black pepper (to taste)
1
1. In your pressure cooker, combine the carrots, celery, onion, wild rice, mushrooms,
chickpeas, broth and poultry seasoning. Stir to mix.
2. Bring to pressure and cook for 45 minutes. Allow for a natural release for 15 minutes, then release manually and remove the lid.
3. Bring to a simmer (if you are using an electric pressure cooker, change the setting to saute) and add the gluten-free flour. Simmer for 5 to 10 minutes, or until thickened. Add salt and pepper to taste. Enjoy!
Notes
2
Leftovers
Can be stored in the fridge for 4 days, or frozen for up to 2 months.
Serving Size
One serving is equal to approximately 2 cups.
Mushroom Lover
Up the mushroom flavour by adding dried mushrooms.
Ingredients
3 carrots (medium, peeled, chopped)
5 stalks celery (chopped)
1 yellow onion (medium, chopped)
1 cup wild rice (dry)
5 cups mushrooms (sliced)
2 cups chickpeas (cooked)
6 cups vegetable broth
1 tbsp poultry seasoning
½ cup all purpose gluten-free flour
sea salt & black pepper (to taste)