Finely chop and dice the onion and the garlic and fry in a large pan with the butter.
When it’s softened and translucent, add cumin, thyme, carrots and the sliced leek and celery and fry together for a few minutes.
Rince the rice and add the broth and the coconut milk to the pot; let it simmer until the rice is done.
Clean the chanterelles, cut into the desired size and fry in a skillet pan with butter, fresh cracked pepper and salt until done (do this when the other pan is close to being ready)
Garnish with fresh thyme and chanterelle.

4 cloves of garlic
2 yellow onions
2 teaspoons of cumin
2 teaspoons of thyme (fresh or dried)
7 oz of carrots
1 whole leek
2 sticks of celery
3 cups of vegetable broth
2 cups of coconut milk
1 cup of rice (Recommended to use whole grain)
7 oz of chanterelle mushroom
Plant based butter for frying