You can actually use other types of mushroom as well as any type of whole grain rices or other grains in this recipe. Experiment and see what combinations work best.

1/3 cup Wehani rice

1/3 cup wild rice

1 inch piece of fresh ginger, unpeeled, sliced into thick rounds

2 garlic cloves, peeled

1 tsp coarse sea salt

2 tbsp unsalted butter or olive oil

1 large onion, diced

½ pound cremini mushrooms, cleaned and thickly sliced

1 stalk celery, diced

1 medium carrot, peeled and thinly sliced

2 tbsp minced fresh sage

1 small or ½ large winter squash, peeled, seeded, and cut into 1 inch chunks (about 4 cups)

1 small bunch kale, tough stems discarded, leaves sliced into thin strips (4 cups)

1 to 2 tbsp soy sauce

freshly ground black pepper

extra virgin olive oil

½ cup toasted pumpkin seeds

In a pressure cooker, combine 4 cups of water, the Wehani and wild rice, ginger, garlic, and salt. Secure the lid and bring to full pressure over high heat. Reduce the heat to medium-low and cook for 30 minutes.

While the rice cooks, in a large skillet over high heat, melt the butter or warm the oil. Add the onion, mushrooms, celery, carrot, and sage and sauté until well browned, about 10 minutes. Add 1 cup of water and scrape up the brown bits from the bottom of the pan with a wooden spoon. Add the squash, cover the pan, and simmer until tender, 10 – 20 minutes.

Transfer the pressure cooker to the sink and run cold water over it to bring down the pressure. Return the cooker to medium heat. Add the vegetables from the skillet and the kale and simmer, uncovered, until the kale is tender, about 3 minutes.

Season the stew with soy sauce and pepper. Serve in wide soup bowls, drizzled with olive oil and sprinkled with toasted pumpkin seeds, if desired.

salt and pepper and lemon juice to taste.