Rice & Mushroom Stew

   

This exotic mushroom and rice stew looks rather inelegant but I feel like it represents exactly what my body wants right now. Simple comfort and carbs. And the recipe has been getting a lot of love from the family lately so I thought it was time to share it with you guys. I used pantry-friendly ingredients & the mix of spices that I opted for come together beautifully to create a stupidly delicious sauce that you can toss together in one mass like I did here. Do your body and soul a favor and try this at home. Hit reply, I’d love to hear from you. Love, Sego <3 <3 <3

   

Ingredients

​2 tbsp sesame oil
1 onion thinly sliced
2 garlic clove, minced
2 tbsp fresh ginger, minced
1 tsp of fresh chilli, sliced thinly
250g exotic mushrooms, sliced
1 cup of Jasmine rice
1 tbsp Nomu poultry rub
1 tsp cumin powder
1/2 tsp smoked paprika
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp cayenne
1 tsp of cornstarch
4 cups yeast free vegetable broth
1 1/2 tbsp tamari
Juice and zest of 1 lemon
1/2 cup finely chopped tomato
1/2 cup almond butter
Salt and pepper to taste
Handful of fresh coriander

 

Method

 

1. Add sesame oil to a cast iron skillet over medium heat, followed by onion, garlic, ginger, chilli and mushrooms, sauté for 3-4 minutes until fragrant.
2. Next, add the rice, spices, herbs, cornstarch, broth, almond butter, tamari, lemon and tomato. Stir well, add a lid on and let cook for approx 15 minutes on low heat. A quick peek will tell you if most of the water has been absorbed and that it’s time to let the rice sit off the heat or if it needs an extra few minutes.
3. Add almond butter, season to taste and sprinkle coriander on top. Serve immediately and send me some telepathic jubilation!