Tomato Portabella Shitake Stirfry
Boil 1 cup of wild rice in 2 cups water

In a frying pan put a little bit of water and turn it on high


chop 2 tomatoes


12 small shitake mushrooms chopped


1 portabella mushroom chopped


1 teaspoon organic cornstarch - stir in 1/4 cup cold water in glass set aside


1 tablespoon earth balance or coconut oil


sprinkle of cayenne pepper


sprinkle of celtic sea salt


sprinkle of ground fresh black pepper


2 cloves garlic chopped


add all ingredients to the tomatoes as you chop, along with cornstarch to thicken as needed, about a tablespoon, stir, keep on high heat, and serve.