2 tablespoons coconut oil or extra virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
4 oz. mushrooms, sliced
1½ cups cooked brown and wild rice
6 oz. cooked, steamed cauliflower
1½ cups baby spinach leaves
1 teaspoon curry powder
½ teaspoon tumeric
¼ teaspoon cumin
1 teaspoon sea salt
½ teaspoon celery salt
½ teaspoon garlic powder
1 tablespoon each, chopped parsley and chopped basil
1 cup coconut milk
½ cup vegetable stock
2 tablespoons chopped walnuts
2 tablespoons unsweetened coconut
Instructions
Heat the coconut oil in a large fry pan over medium-high heat for 1 minute.
Add the onions and saute for two minutes or until limp. Add the garlic and saute for 30 seconds. Add the mushrooms and saute for three minutes or until limp.
Add the rice and the remaining ingredients except the spinach, chopped walnuts and shredded coconut. Stir well and cook for 2 minutes.
Stir in the spinach and cook for 1 minute, just to warm the spinach. Do not allow it to wilt.
Serve topped with chopped walnuts and shredded coconut.
Notes
Once you reach phase 2, serve with cooked chicken.
Recipe by Recipes for Repair at https://recipesforrepair.com/brown-and-wild-rice-cauliflower-and-mushroom-curry/