Name: Forest Bowls with Wild Rice, Mushrooms, and Roasted Garlic Coconut Gravy
Yield: Serves 4
Cuisine: Canadian
Ingredients: ¼ teaspoon sea salt; ¾ pound (4 cups, sliced) cremini, shiitake (stemmed), or button mushrooms (or a mixture), sliced; ¼ cup raisins or chopped dried cranberries; ¼ teaspoon ground black pepper; 2 teaspoons apple cider vinegar; pinch, ground nutmeg; 1 head garlic, halved crosswise; 3 cups water; 1 tablespoon extra-virgin olive oil; ½ teaspoon dried thyme; 1 (14-ounce) can full-fat coconut milk; 2 tablespoons arrowroot flour; ½ cup water; ½ bunch (4–5 cups) kale, de-stemmed and torn into bite-sized pieces; 1 teaspoon sea salt; 1 cup uncooked wild rice; 2 cups cooked chickpeas

Preparation info

Serves
4

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

This bowl was inspired by my trip to Tofino, British Columbia, Canada, where I spent many hours hiking around the famous, larger-than-life redwoods. Like a good trail blaze, there’s something especially therapeutic about eating a bowl of earth tones. Spiky wild rice is the base for earthy mushrooms, irony greens, beans, and coconut gravy smoothed out with sweet roasted garlic. Don’t be afraid of using an entire head of garlic—once roasted, its sharpness disappears, lending only a quiet garl