Servings: 4 Serving size: 1/2 cup
Ingredients
- 1 quart of oyster mushrooms (or mushroom of your choosing)
- 1 small onion (yellow would be best but red works fine too)
- 2 cloves garlic
- 1/3 cup unsalted cashews (soak in water overnight if you have time, it makes a creamier sauce)
- Chives or scallions (for garnish)
- 1 cup of uncooked brown rice
- 1 tablespoon dairy-free butter
- 1 teaspoon oil of your choosing
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons nutritional yeast
- 1/3 cup of almond milk
- 1/3 cup of vegetable stock
Directions
- Place a pot with the 1 cup of rice and 1 tablespoon of butter on the stove top on medium heat until the butter melts. Make sure you mix well to coat all the rice.
- Pour 1 and 1/3 cup of water into the pot and bring to a boil.
- Cover the pot and let cook for 45 minutes.
- Chop the onion and mushrooms into smaller pieces
- In a skillet heat oil and then add onions.
- Allow onions to become translucent and let sit until caramelized.
- Add the garlic and let cook for 1 minute.
- Add the mushrooms and cook till soft and warm.
- Let the onion/mushroom medley cool slightly.
- In a blender, add the cashews and almond milk, blend till smooth.
- ½ the onion and mushroom mix, the vegetable stock, salt, pepper, and nutritional yeast to the blender and blend till smooth.
- Once the rice is cooked add the sauce to the pot of rice along with the other half of the onions and mushrooms.
- Let sit on low heat for a couple minutes until hot.
- Place on a plate or in a bowl and garnish with chives or scallions.
- Enjoy!
Feel free to experiment by adding different spices and vegetables, I think sun-dried tomatoes or roasted red peppers would be a great addition.