This dish is light and tasty and perfect for any occasion. The mushrooms add a meaty texture and earthiness to the seasoned rice that everyone will love!
1 cup of organic-mixed rice blend
2 1/2 cups warm water
1 Tablespoon Better Than Bouillon No Chicken Base
2 Tablespoon vegan butter, divided
1 Tablespoon olive oil
1/2 cup mushrooms of choice, cleaned and sliced
pinch of salt and freshly ground pepper
1/4 cup fresh chopped parsley
In a heavy saucepan combine rice, warm water, bouillon, and one tablespoon of the vegan butter. Bring mixture to a boil.
Reduce heat and cover with a tight-fitting lid. Simmer for 25 - 30 minutes, or until liquid is absorbed and rice is tender.
Meanwhile, in a small sauté pan, heat the olive oil over medium heat. Add the mushrooms, a pinch of salt and freshly ground pepper, and sauté until tender, occasionally stirring, about 3 to 5 minutes. Remove from heat and set aside.
Chop the parsley and set aside.
When the rice is ready, remove it from the heat and stir in the remaining tablespoon of butter. Let the rice stand for about 5 minutes.
Add the mushrooms and fresh parsley, stirring gently until well combined. Garnish with a sprinkling of fresh parsley just before serving.