Squash Corn Mushroom Stew
Before preparing, place 1 cup of brown rice with 2 cups water in a rice cooker.
Ingredients
1 Tbsp olive oil
1 onion sliced in one inch slices
2 inches Thai ginger galangal diced
1 inch grated turmeric root peeled
2 cloves garlic minced
4 ears of corn, remove the kernels with a knife
10 mushrooms, remove stems slice
2 zucchini squash chopped
into one inch cubes
¼ carrot chopped finely
Sprinkle of herbs
2 C. coconut milk
Cilantro leaves
Pinch Saffron
Pinch Himalayan salt
Lemon or lime
Preparation
Heat the oil in a pan. Sauté onion until translucent. Add chopped galangal, turmeric. Add garlic last so it does not burn. Add the chopped corn and stir. Add the mushrooms and the sprinkling of herbs. Cook about 15 minutes. Pour coconut milk over all and add Thai basil, cilantro leaves, pinch of saffron to the coconut milk. Top with the chopped zucchini squash cook about 5 minutes. Taste for seasonings. Can add a squeeze of lemon or lime overall if desired. Give it a dash of Himalayan Pink Crystal salt. Serve with steamed brown rice.
