Ingredients: 1 tablespoon olive oil 1 large yellow onion, diced 2 celery stalks, diced 2 carrots, diced 1 pound mushrooms, diced (I used a 50/50 mixture of baby bella and shiitake) 2 cloves garlic, minced 1/2 cup white wine (optional) 1 teaspoon crushed thyme 1 teaspoon dried rosemary 1 bay leaf 4 cups low-sodium vegetable broth 1 cup water 1 cup wild rice 1 cup full fat, canned coconut milk or cashew cream black pepper, to taste Splash white wine or sherry vinegar