Ingredients

• 3 cups Brown Rice Fusili (dry, uncooked)
• 1 tbsp Extra Virgin Olive Oil
• Sea Salt & Black Pepper (to taste)
• 1 Yellow Onion ( medium, finely diced)
• 16 Cremini Mushrooms (sliced)
• 1 1/2 cups Vegetable Broth
• 2 1/4 tsps Dijon Mustard
• 1 tbsp Arrowroot Powder
• 1/4 cup Canned Coconut Milk

Instructions

1. Cook the brown rice fusilli according to package instructions and set aside.
2. Heat the oil in a skillet over medium-high heat. Cook the onions and mushrooms until soft, about five to eight minutes. Season with salt and pepper. Stir in the vegetable broth and dijon mustard.
3. In a small bowl, whisk the arrowroot powder with a bit of water until dissolved. Add the mixture to the skillet and lower the heat to a gentle simmer for five minutes.
4. Add the coconut milk and season with more salt and pepper as needed.
5. Divide the brown rice fusilli into bowls and top with the mushroom stroganoff. Enjoy!

Hints & Tips

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving equals approximately two cups.

More Flavor
Add garlic, thyme, Worcestershire sauce, and white wine.

Additional Toppings
Garnish with fresh parsley.