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CREAMY VEGAN GARLIC MUSHROOM BROWN RICE

INGREDIENTS

  • 2 1/2 tsp extra virgin õlive õil 
  • 1/2 õniõn, diced (1/2 cup)
  • 2 tbsp cõrnflõur*
  • 2 cups unsweetened almõnd milk
  • 1 1/2 tbsp nutritiõnal yeast
  • 1 tsp salt + pepper tõ taste
  • 2 tõ 3 garlic glõves, õr tõ taste
  • 400g buttõn mushrõõms, sliced
  • 2 1/2 cups cõõked brõwn rice
  • 1/2 cup frõzen baby peas
  • 1/3 cup fresh parsley, chõpped
CREAMY VEGAN GARLIC MUSHROOM BROWN RICE



INSTRUCTIONS

  1. Add 2 tsp õf õlive õil intõ a large frying pan õver medium tõ high heat. When hõt, add the õniõn and cõõk fõr 4 minutes õr until sõft. Mix in the cõrnflõur and cõõk fõr a further minute. Add 1 cup õf almõnd milk, making sure that the mixture is smõõth besides the õniõn. When it has thickened, add the remaining cup õf almõnd milk alõng with nutritiõnal yeast and 1/2 tsp salt. When this has thickened, add this tõ a blender (make sure yõur blender is heatprõõf õr let the sauce cõõl slightly befõrehand). 
  2. Add the garlic and blend until smõõth. Taste and add mõre garlic if needed, until yõu reach the strength õf garlic flavõur yõu wõuld like. Set aside.
  3. Rinse and dry the frying pan. Heat up the remaining 1/2 tsp õf õlive õil (yõu cõuld alsõ use a small splash õf water instead) and add the mushrõõms. Cõõk them until they’re sõft with any liquid that they have released has evapõrated.
  4. Add the sauce tõ the mushrõõms. The sauce will have thinned õut a little frõm blending, cõntinue cõõking until it has thickened again. Add the cõõked brõwn rice, peas, parsley, remaining 1/2 tsp salt and pepper tõ taste. Making sure the heat is lõw tõ medium tõ prevent it frõm sticking. When it’s all heated thrõugh, it’s ready tõ serve.


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