In a pan, sauté the mushrooms in one tablespoon olive oil with fresh garlic and salt.

In a small pot, combine the rice with the water and 12-ounce box of Manischewitz Mushroom Broth, then bring to a boil. Add one tablespoon of olive oil, lower heat to a simmer, cover, and let cook for 15 minutes.

When the rice is fully cooked, stir in the can of coconut milk. Mix in the mushrooms as well as salt and pepper to taste.