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Mushroom Rice Recipe

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This Mushroom Rice Recipe is often called Mushroom Rice Pilaf as it is prepared in the same way as pilaf is cooked. …
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  • Another day, a different pasta bowl 👉🏻 w/ a hearty 1:1 pasta to veg ratio 😎 PEAS, LEMONY KALE & SPINACH BOW TIE PASTA with a zesty, homemade Italian vinaigrette! 🌱🍝🧀🥬 By: @thedishonhealthy — Ingredients: 1 bag of gluten-free farfalle (bow tie pasta) or rotini *you could go for brown rice, chickpea, lentil or quinoa-based pasta. p.s. I mixed rotini and farfalle; and it gave this pasta salad really nice texture! handful of organic baby spinach handful of kale, finely chopped 1 cup of fresh or frozen organic peas 1 tbsp of extra virgin olive oil and lemon to “massage” the kale with clean hands (makes it tender and super flavorful *pro tip: chop off the veins/stems) pink sea salt and ground pepper to taste Italian Vinaigrette about 1/3 cup (~ 5-6 tablespoons of good quality, extra virgin olive oil) 2 tablespoons chopped, fresh parsley 2 teaspoons grated Parmesan cheese (optional, but highly recommended) pinch of red pepper flakes pinch of dried oregano 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 2-3 garlic cloves, finely chopped sea salt and pepper to taste Whisk ALL ingredients together in a bowl. Cover and maintain refrigerated for ~2-3 days, no more than that. Shake well before pouring on the pasta salad! — Instructions Follow the instructions on the gluten-free pasta bag/box of your choice. In a large bowl, combine the massaged kale, spinach and peas *add any other vegetable you like, see ideas above! Mix with the cooked, but cooled-down pasta until well integrated. Feel free to add crumbled feta or any leftover parmesan cheese to the pasta If preparing it one ahead, add the cheese and the Italian vinaigrette the day you’re serving it. If you make a large batch to eat throughout the week; never add all the dressing at once. I add it to each bowl as I’m about to eat it. Both the dressing and the pasta salad stay fresher, longer!;)
  • Obsessed with these SPICY TUNA POKE BOWLS!! 😁😋 By: @skinnytaste — Ingredients: For the Tuna: 1/2 pound sushi grade tuna, cut into 1/2-inch cubes 1/4 cup sliced scallions 2 tablespoons reduced sodium soy sauce or gluten-free tamari 1 teaspoon sesame oil 1/2 teaspoon sriracha For the Spicy Mayo 2 tablespoons light mayonnaise 2 teaspoons sriracha sauce For the Bowl: 1 cup cooked short grain brown rice or sushi white rice 1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes 1/2 medium Hass avocado, (3 ounces) sliced 2 scallions, sliced for garnish 1 teaspoon black sesame seeds Reduced sodium soy or gluten-free tamari, for serving (optional) sriracha, for serving (optional) — Instructions: In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle. In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls. In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions. Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.
  • Chickpea Salad Sandwich 😄 By: @deliciousvegetarianvideos @RachelGaewski -- Ingredients: (for 3 servings) 15 oz chickpeas, 1 can, drained and rinsed (425 g) ¼ cup red onion, diced (40 g) ½ red bell pepper, diced 3 tablespoons vegan mayonnaise ½ teaspoon dijon mustard ½ teaspoon garlic powder ½ teaspoon onion powder salt, to taste pepper, to taste 1 tablespoon fresh dill, chopped leafy green, to serve bread, sliced, to serve -- Instructions: In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached. Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined. Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice. Wrap in parchment paper and secure with rubber band. Enjoy!
  • Massaged Kale Salad With Maple Tahini Dressing 🤤. It’s topped with roasted delicata squash, honeycrisp apples, toasted pecans + dried cranberries..so basically FALL IN A BOWL. Super nutritious + also a great option to make ahead (just add those apples at time of serving). By: @walderwellness — Ingredients: 2 bunches lacinato kale 1 large delicata squash 1 Tbsp extra virgin olive oil (to toss squash) Salt (to toss squash) 1 honeycrisp apple, sliced 1/4 cup dried cranberries 1 cup raw pecans Maple Tahini Dressing: 1/2 cup tahini 2 Tbsp pure maple syrup 1 lemon, juiced 1 tsp garlic powder Approx. 6-8 Tbsp water, to thin (add gradually until desired consistency is reached) Salt + pepper, to taste Optional: sliced avocado + extra squeeze of lemon to serve — Instructions: Preheat oven to 400F. Line a large baking sheet and have a second baking sheet ready. 
Slice squash in half, lengthwise. Scoop out seeds, then slice into 1/4-1/2-inch "half moons". Toss squash in olive oil and salt, then spread onto lined baking sheet. Place in the oven for 25-30 minutes, flipping halfway. Squash should be slightly browned and fork-tender when done. Meanwhile, chop kale and add to a large mixing bowl. To make the dressing, add all ingredients into a small bowl and whisk with a fork. Gradually add tablespoons of water until you reach your desired consistency.
 Pour half the dressing over kale, and massage dressing into the kale with your hands. Don't be afraid to really get in there! Let the kale sit and reserve the other half of dressing for serving.
 Spread pecans onto the second baking sheet, and place in the oven for 6 minutes to toast them. Make sure not to burn!
 Once all ingredients are ready, add roasted squash, toasted pecans, dried cranberries, and apple slices to massaged kale. Serve with extra dressing drizzled overtop. Optional to also add sliced avocado + an extra squeeze of lemon. Enjoy!
  • This easy and healthy, 30-minute, one-pan Chicken Fajitas Skillet meal makes the perfect quick weeknight dinner! Customize with your favorite toppings and fillings! 🤤 By: @cremedelacrumb1 Ingredients: 2-3 boneless skinless chicken breasts 3 bell peppers, any color 1/2 medium onion 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon garlic powder 8 8-inch flour tortillas juice of 1 lime toppings such as lime wedges, cilantro, sour cream, salsa, avocados, hot sauce — Instructions: Chop chicken, peppers, and onions into thin strips. Drizzle a large skillet over medium heat with oil. Let it come to temperature for about 30 seconds. Add chicken, peppers, and onions to the pan. Season with salt, cumin, chili powder, and garlic powder and stir. Continue to cook, stirring occasionally, for 6-8 minutes or until chicken is cooked through and veggies are tender. Remove from heat, drizzle with lime juice. Serve immediately with tortillas and your favorite toppings.
  • Berry Smoothie Bowl! 🍓🍌 TAG A FRIEND WHO WOULD LOVE THIS! 😍😍😍 By: @nonstophealthy and Tasty.co -- Ingredients: for 2 servings ½ cup strawberry (75 g) ½ cup raspberry (60 g) 1 cup blackberry (55 g) 1 banana, sliced ½ cup greek yogurt (140 g) ¼ cup almond milk, or soy milk (60 mL) ¼ cup peanut butter (60 g) TOP WITH WHATEVER YOU LIKE! WE USED: strawberry, sliced, to taste banana, sliced, to taste slivered almonds, to taste ¼ cup blueberries, to taste (25 g) shredded coconut, to taste sunflower seeds, to taste 2 tablespoons chia seeds, to taste . -- Instructions: Add the berries, banana, Greek yogurt, almond milk, and peanut butter to a blender and blend until smooth. Top with your favorite toppings. Enjoy! 😋
  • Lobster Rolls are so easy to make at home, made with chunks of homemade chilled lobster salad served on a hot dog bun – delicious! ☀️😋 By: @skinnytaste — Ingredients: For the Lobster Salad: 8 oz cooked lobster tail meat, 2 tails 1 tbsp minced chives 2 tsp minced shallots 2 tbsp chopped celery 1 tbsp light mayonnaise 1 tbsp fat free Greek yogurt pinch of black pepper 1/2 tsp lemon zest For the Sandwich 3/4 cup shredded lettuce 3 slices tomato 3 hot dog buns — Instructions: Chop lobster into small bite sized pieces and combine with chives, shallots, celery, mayonnaise, yogurt, black pepper and lemon zest. Place 3 hot dog buns on a platter, top with shredded lettuce and 1/3rd of the lobster salad.
  • Chicken Piccata with Zucchini Noodles! Super simple and delicious 😋🍽 By: @zestmylemon — Ingredients: 2 boneless skinless chicken breast sliced into 4 equal pieces. 1 egg beaten. 2 cups almond flour 1/2 tsp. salt 1/4 tsp. ground black pepper. 6-8 tablespoons butter. 6-8 tablespoons olive oil. 1/2 cup chicken broth. 1/2 cup dry white wine. 1/4 cup fresh squeezed lemon juice. 2 tablespoons non-peril capers. Salt and pepper to taste. Handful fresh parsley, chopped. — Instructions: Heat 2 tablespoons butter and 2-3 tablespoons olive oil on the stove top in a large pan until hot but not smoking. Blend together almond flour, salt and pepper on a plate. Beat egg in a shallow bowl and season with salt.  Dip chicken pieces into egg mixture then into almond flour mixture and fully coat. Carefully place each piece of chicken into hot oil adjusting heat to medium and cook on each side 3-4 minutes or golden. Don’t crowd pan or let oil get to hot to prevent burning and sogginess. Cook in batches if needed and add another tablespoon of butter and/or oil if needed. Once the chicken is cooked remove to a plate. Scrape any remaining excess that’s in the pan (remove by straining out bits and reserving the liquid with a metal strainer, then add back to pan as almond flour may break up in the oil more then traditional wheat flour). Add one more tablespoon of butter and a tablespoon of olive oil to the pan. Heat through then add the white wine. Simmer for 3-4 minutes then add the lemon and chicken broth.  When the sauce is hot and bubbly add the chicken back into the pan.  Simmer the chicken in the sauce for 2-3 minutes.  Season with salt and pepper if desired.  Remove from heat and top with fresh chopped parsley.
  • Chicken, Bacon and Avocado Salad with Sweet Vidalia Onion Dressing 🍗🥓🥑 By: @cremedelacrumb1 — Ingredients: 4-6 cups lettuce 4 strips of bacon, cooked til crisp and chopped 1 avocado, sliced 1/3 cup crumbled feta cheese 2 tablespoons toasted sunflower seeds 2 cooked boneless skinless chicken breasts OR 2 cups cubed or shredded chicken vidalia onion dressing 1 medium vidalia onion, diced 1/2 cup olive oil 1/3 cup honey or more to taste 1/4 cup apple cider vinegar 1 teaspoon minced garlic 1/3 cup fresh squeezed orange juice 2 tablespoons dijon mustard 1/2 teaspoon salt or to taste 1/4 teaspoon pepper or to taste 2 tablespoons mayo (optional, to thicken the dressing) chicken marinade (optional) 1/4 cup olive oil 3 tablespoons balsamic vinegar 2 teaspoons dijon mustard 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon pepper — Instructions: If using the chicken marinade, combine all marinade ingredients in a bowl, add chicken and toss to coat, cover and chill for 30 minutes. Bake or grill until cooked through, chop and set aside. Combine dressing ingredients in a food processor or quality blender, pulse until smooth. Assemble salad with lettuce topped with chicken, bacon, avocado, feta, and sunflower seeds. Drizzle dressing over everything and serve.