Featured Recipe: Wild Rice – Mushroom Goulash (Gluten Free, Vegan)

Wild Rice – Mushroom Goulash

Makes 9 cups

This warm, hearty dish is full of immune boosting mushrooms and packed with garlic, helping you keep cold symptoms at bay!


  • 4 cups Crimini mushrooms (sliced, loosely packed)
  • 2 cups Shiitake mushrooms (sliced, de-stemmed, loosely packed)
  • 2 cups Portobello mushrooms (sliced, loosely packed)
  • 2 cups Oyster mushrooms (sliced, loosely packed)
  • 1 cup Wild rice (dry)
  • 2 cups Onion (diced)
  • 3 tbsp Garlic (minced)
  • 1 ½ cup Celery (diced)
  • 1 ½ cups Carrot (diced)
  • ½ tbsp Rosemary (fresh, minced)
  • 4 cups (1L) “Pacific” low sodium vegetable broth
  • ½ tbsp “Filsinger’s Organic” apple cider vinegar
  • 2 tbsp “Sarafino” extra virgin olive oil
  • ½ tsp “Frontier” black pepper
  • Sea salt to taste
  • 2 tbsp Potato starch


  1.  Soak wild rice overnight, rinse and simmer in 2 cups of water, covered for 30 minutes.
  2. In the meantime, sauté everything but veggie broth, vinegar and potato starch for 15 minutes.
  3. Add vinegar, veggie broth and wild rice.
  4. Ladle out ¼ cup of broth into a bowl and whisk in the potato starch. Add the starch “slurry” into the simmering pot and stir well.
  5. Cook for another 5-10 minutes stirring frequently. Enjoy the goulash on its own, or accompanied by a baked sweet potato.

Each Serving Contains:

362 calories; 12 g protein; 8 g total fat (0 g trans fat); 64 g total carbohydrates (but only 8 g of sugar!); 211 mg sodium (without added salt)