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
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

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