1. Rehydrate black mushrooms for 30 minutes in boiling water.
2. Cook the multigrain blend for 10 minutes in boiling water. In a pan, mix together the multigrain blend and the black mushrooms. Add a bouillon cube, coconut milk and a pinch of curry powder.
3. Cook for about 10 minutes, stirring regularly. Season to taste with salt and pepper.
Recipe by Sabarot
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