Cabernet Zucchini and Mushroomswith Rice

Today was busy with final meetings for our new house, but I needed to make something for dinner :-) I was in the mood for a baked casserole that my Mom used to make all the time growing up. It's kind of a comfort food for me. The key notes of it being rice, mushrooms, and wine. However, hers had a can of Campbells soup in it. So I decided to try a simpler, healthier version of my own, and it came out nicely.  

Cabernet Zucchini and Mushrooms with Rice:

Add to pan pre-heated on low (I prefer cast iron):

1/4 cup extra virgin olive oil

1/4 cup ghee (which is casein-free & lactose-free)

2 zucchini, sliced

16 oz of mushrooms, sliced

4 cloves of garlic, minced

Saute for 10 minutes

Then add:

2 tbs Cabernet, I used 3 Girls

Saute another 10 minutes

Add:

1/2 tsp celtic salt

1 tsp finely chopped fresh rosemary

For the rice I used: 

1/2 cup of brown rice and 1/2 cup of gluten-free wild rice

1 cup of vegetable broth

1 cup of purified water