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Veggie Rice Pilaf with Sautéed Mushrooms

Easter Food Rice Pilaf

The Rice

makes 3 cups
here is my simple recipe
In a saucepan sauté the following until browned:

  • 1 tbsp. coconut oil
  • ¼ cup orzo pasta

Add 2 ¼ cups water – bring this to a quick boil then add:

  • 1 cup brown Basmati Rice

Cover and cook on low/medium heat for 20-25 minutes until all the water is absorbed.
While the rice is cooking sauté the following veggies until tender:

  • ¼ cup of each: red, orange & yellow bell peppers (diced)
  • ¼ cup finely diced onion
  • ¼ cup of each: frozen corn & small sweet peas

Add the rice once it is ready and toss – keep warm to serve with the mushrooms.

The Mushrooms

serves 4
In a frying pan sauté the sliced mushrooms for about 20 minutes:

  • ¼ cup coconut oil
  • 1 cup of each: button, shitake & portabella mushrooms
  • 2 tbsp maple syrup
  • 1 tbsp naturally fermented soya sauce

Once the mushrooms are tender serve warm with the rice recipe above.