2 cups organic basmati rice, soaked in boiling water for 20 minutes
3 tbsp olive oil
2 onions, chopped
10-12 mushrooms, sliced
2 tbsp nutritional yeasts (optional, but recommended!)
Salt and pepper to taste
4 cups boiling water
1 bag shelled edamame or peas
Green onions to garnish
I absolutely love mushrooms, they are so meaty, versatile, and elegant.
Years back I used to cook my risotto pasta with mushrooms and wine, but today, feeding 4 toddlers I need to think more practical, less fancy. I decided to swap the pasta for brown rice which we all love at our house.
I couldn't believe how much flavor was in this dish simply by sautéing these mushrooms with onions. Everyone loved it.
And to add the protein part, I added edamame, although initially, I intended to add frozen peas. It all worked out beautifully and I'm super excited to share this healthy yummy recipe with you.
The full recipe demo can be watched right here: https://www.instagram.com/stories/highlights/17899360012717869/
1). Place the dry rice in a bowl and pour hot boiling water on it until covered, let sit for 20 minutes
2). Meanwhile, heat up a pot with the oil, add the onions and sauté for a few minutes, add the mushrooms and cook until golden brown, towards the end, sprinkle some salt and pepper.
3). Once 20 minutes have passed, drain and wash the rice and add to the pot. Stir for a minute.
4). Add the 4 cups boiling water, seasonings: salt, pepper, nutritional yeasts, edamame, or peas, bring to a boil, cover, and lower the heat to the lowest level, and cook for 45 minutes exactly.
5). Allow sitting for 10 minutes more before opening the pot.
6). Fluf the rice with a fork, add some chopped scallions, and enjoy with some salad on the side.
The full recipe demo can be watched right here:
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