Chestnut and Mushroom Roast - National Health Association

Ingredients

• 2 cups red onions, diced
• 2 cups carrots, diced
• 2 cups celery, diced
• 3 cloves garlic, minced
• 16 ounces mushrooms, diced
• 1 tablespoon herbes de Provence or poultry seasoning
• 2 tablespoons tomato paste
• 1 cup brown rice, cooked
• 1 cup wild rice, cooked
• 1½ tablespoons coconut aminos or salt-free seasoning
• 1 7.4-ounce jar roasted chestnuts, diced (see note below)
• 3 ounces fresh baby spinach or Swiss chard
• 6-8 small radishes
• 2 cups Brussels sprouts, halved and steamed
• Fresh rosemary sprigs
• Fresh thyme sprigs
• 1 zucchini (optional)