Makes 2 Servings (you can double recipe to have extras or freeze)
1 Tablespoon Olive Oil
2 Carrots, chopped
2 celery stalks, chopped
1 container of shitake or baby bella mushrooms chopped
½ Tsp sea salt, plus more to taste
¼ Tsp fresh ground pepper, plus more to taste
2 ½ cups Healing Broth ⅓ cup wild rice
½ cup cooked green lentils or chickpeas
1 cup spinach, washed and stems removed
In a medium saucepan, heat the olive oil over medium/high heat. Add the carrots, celery, mushrooms, salt and pepper. Cook for 5 to 8 minutes until the vegetables are crisp and slightly tender.
Add the broth, rice and ½ cup of filtered water. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for about 40 minutes, until the rice is tender.
Mix the cooked green lentils and spinach until the spinach is just wilted. Add Salt and pepper to taste.