Coconut Rice and Mushroom Saute'

Rice Ingredients:

2 cups organic rice

2 cups full fat coconut milk

1 cup of water

1tsp sea salt

Mushroom Ingredients:

2 8oz packages of sliced baby bella mushrooms

Generous pour of olive oil to coat the bottom of a saute' pan

4 tbsp butter unsalted

salt and pepper

Instructions for rice:

In a medium size saucepan, bring all ingredients to a boil. reduce heat to low and simmer for 20 minutes. Stir often to keep rice from sticking. Remove from heat and let stand 5 minutes.  Set aside.

Instructions for mushrooms:

in a large saute' pan, heat the olive oil and butter over med high heat for approx 4 minutes. Add mushrooms and press them down to bottom of the pan so that most are touching the bottom of pan.  DO NOT STIR.  The mushrooms will develop a cartelized crisp outer layer if you let them sit in the oil unmoved. Cook without stirring for approx 10 minutes. Then, gently flipping the shrooms over so the other side will brown and crisp. Cook for another 5 minutes without stirring.  Then remove from heat.  

TIP:  If the heat on the shrooms is too low, they will be soupy.  This recipe is best when the shrooms are sauted at med high heat. 

Place rice in individual bowls and top with shrooms.  Add salt and pepper to taste.  Enjoy!

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