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DAILY POST APRIL 24th:  FOOD: WHOLE IS CHEAPER THAN FAST

GLUTEN-FREE & VEGAN

S H O P

GROCERY
Butter
VEGAN VARIATION: Olive oil

GREEN MARKET
Onion
Celery
Mushrooms, white button, crimini or cinnamon cap or enocchi

T I M I N G

SERVES 4
PREPARATION TIME: 5 min
COOKING TIME: 20 min

C O O K  /  P R E P A R E

INGREDIENTS
1 TBSP butter, divided
1 medium onion, chopped
1 stalk celery
3 mushrooms: white button, crimini or shitake sliced; whole enocchi, or cinnamon cap
1 c basmati or brown rice
1/4 tsp thyme
1/4 tsp kosher or sea salt
1/2 c filtered water

COOKING/PREPARATION

1. Saute onion in 1/2 TBSP butter in a stainless steel skillet with lid.  When onion begins to soften, add celery & saute until soft.  Remove.
2. Melt butter & saute mushrooms lightly.
3. Return onion & celery to pan.  Stir in rice, thyme, salt & water.  Cover & bring to a boil, lower heat & simmer for 15 min, turn off heat & keep covered for another 5 min until all water is absorbed by rice.

S E R V E

Serve with chicken, meat or fish, or as part of a vegetarian meal.  Herbed rice needs no gravy.

W O R K P L A C E   L U N C H

Add leftover chicken & heat up a quick, substantial lunch.