1 cup brown basmati rice
2 cups of vegetable broth
3 tablespoons coconut oil, divided
2 teaspoons salt, divided
1 pint sliced Mushrooms
2 garlic cloves, sliced thin
4 ounces fresh snow peas, strings removed
2 carrots sliced thin
1/2 cup frozen peas, thawed
2 scallions, sliced thin
3 tablespoons freshly squeezed lime juice
1 tablespoon toasted sesame oil
1 tablespoon coconut aminos
1/2 teaspoon red pepper flakes
- In a medium saucepan over high heat, stir together the basmati rice, vegetable broth, 1 tablespoon of coconut oil, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to simmer. Cover the pot and cook the rice for 25 to 35 minutes, or until tender.
- In a large pan over high heat, melt the remaining 2 tablespoons of coconut oil, Add the mushrooms, Saute for about 5 minutes, or until they are slightly browned.
- Add the garlic, snow peas, and carrots. Saute for 3 minutes more. Add the thawed peas and cover the pan to warm them through.
- Add the sauteed vegetables to the rice and stir to combine. When ready to serve, stir in the scallions, cilantro, lime juice, sesame oil, coconut aminos, red pepper flakes, and the remaining 1 teaspoon of salt.
This is a VEGAN DISH.
Ingredient tip: This recipe calls for brown basmati rice because it cooks faster bu ay variety of brown rice will work. If you’re concerned the rice will boil over while it cooks, leave the cover slightly ajar.