Wild Rice with Mushrooms

This recipe will always be a part of my Thanksgiving meal forever. The traditional stuffing will make us gain weight. This wild rice with mushrooms dish is easy to prepare and much healthier. Use a combination of mushrooms that one can find. I use coconut oil instead of butter, and it will please everyone who loves a healthy side dish with their holiday meals.

Ingredients
1 cup wild rice
2 cups water
1/2 tsp salt
For the mushrooms:
4 cups of mushrooms chopped
1 garlic clove, minced
1 shallot, minced
2 tbs coconut oil
1/2 cup dry white wine
Salt and pepper to taste

Garnish with chopped parsley

Directions:
Preparing the rice:
Rinse the rice thoroughly in the cold water and drain. Place in the rice cooker and add the rest of the ingredients. Close the lid and turn to cook.

Preparing the mushrooms:
I use the combination of button, portabella, and oyster mushrooms. In a sauté pan, add coconut oil. Stir in shallot and garlic. Cook until fragrant.

 Add mushrooms and cook until translucent.

 Add the white wine and some water. Season with salt and pepper. Cook until all the liquid is absorbed.

Mix the mushrooms into the cooked wild rice.

Sprinkle with parsley on top.