CHECK BACK LATER TODAY & I WILL HAVE THIS PREPARATION UP FOR YOU
DAILY POST APRIL 24th:Â FOOD: WHOLE IS CHEAPER THAN FAST
GLUTEN-FREE & VEGAN
S H O P
VEGAN VARIATION: Olive oil
T I M I N G
PREPARATION TIME: 5 min
COOKING TIME: 20 min
C O O KÂ /Â P R E P A R E
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
- Saute onion in 1/2 TBSP butter in a stainless steel skillet with lid.Â When onion begins to soften, add celery & saute until soft.Â Remove.
- Melt butter & saute mushrooms lightly.
- Return onion & celery to pan.Â Stir in rice, thyme, salt & water.Â 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.Â Herbed rice needs no gravy.
W O R K P L A C EÂ Â L U N C H
Add leftover chicken & heat up a quick, substantial lunch.