Vegetable Rice with Crimini Mushrooms

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This is a delicious dish that can be the center of any special meal. It is like a vegan Paella. Add a side dish of your choosing f you like, a green salad and a simple dessert and you have a wonderful meal going!

2 cups brown rice
2 cups Crimini mushrooms, chopped
2 carrots, peeled and sliced
1 stalk celery, sliced
1/4 cup pimento-stuffed green olives
1 cup frozen sweet peas
1/2 cup green pimentos, chopped
1/2 cup red pimentos, chopped
1/2 tsp. turmeric
1 tsp. onion powder
1/2 tsp. Italian Seasoning
2 tbsp. sweet paprika powder
1/2 tsp. garlic powder
Salt to taste
1/4 cup olive oil

Thaw the peas. Put the rice in a fine mesh collander and wash it, and while still wet, put in the pot where you will cook it, with a wooden spoon,
move the rice around until it is dried. This process will dextrinize the rice, making it even more digestible. Add about 3 1/2 cups of water and add the oil and
salt to taste. Cover the rice to cook for about 20 minutes. About 10 minutes before this, begin to cook the vegetables as follows:

In a small pot, cook the carrots for about 10 minutes in very little water. White the carrots are cooking, in a small skillet, sautee the Crimini mushrooms with the pimentos, the celery,
the olive oil, and the rest of the seasonings for about 10 minutes (do not add the olives nor the peas at this time). Drain the carrots and add to the mushroom mixture. Combine all well and let the flavors blend. Add to the rice and mix
well. Cover again and cook for 10 more minutes. When the water on the rice is nearly spent and the rice has opened, add the peas and the olives, cover again and let the peas cook witht he steam from the rice, about 10 more minutes.

Yield: 4 servings

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