This dish was so comforting to eat! With the rich flavours of the seared mushrooms, combined with the crunch of the nuts, and brightness from herbs and lemon, it hit all my tastebuds! To round it all out, the smokiness of the bell peppers really gives a satisfying, perfect bite.
For even more deep mushroom flavour, use mushroom stock, or dried mushrooms which have been rehydrated in hot water, as the liquid to cook your rice. Don’t forget to chop up those rehydrated mushrooms and add them into your dish.
I ate some of the left overs with eggs the next morning. They were delicious!
basil, sage, thyme
salt & Pepper
cook Jasmine rice according to instructions on label
Slice and sear mushrooms, in olive oil, until brown
season with salt and pepper
add chopped herbs
add in walnuts and pecans to toast
cut two bell peppers in half. Scoop out sEeds. Add to a hot pan with a little olive oil, skin side down, to sear. When browned, flip over, add a lid to the pan, and cook, covered for five minutes.
when rice is parTly cooked, add frozen corn to pot, and finish cooking.
when finished, add in mushroom/Nut mixture. Top with hemp Seeds, salt, pepper, and drizzle with olive oil. Stir together
scoop into seared bell pepper halves. Finish with a squirt of lemon juice.
Musician: Philip E Morris
Created by InShot