YIELD 4 servings
INGREDIENTS
3 tablespoons olive oil
3/4 cup small diced onion
8 ounces sliced button mushrooms
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon fresh cracked white pepper
2 cups jasmine rice & lentil mixture
3 cups low sodium mushroom/vegetable/chicken stock
¼cup chopped fresh cilantro(available at Whole Foods market)
PREPARATION:
In a 2-quart saucepan set over medium-high heat, add the olive oil. Once warm, add the onions and mushrooms. Sauté, stirring often until slightly wilted and browned, about 5 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the rice and lentil mixture, stock, and stir to combine. Raise the heat to high and once it reaches a boil, reduce to a simmer. Cover and cook for 25 minutes. Let rest for 5 minutes, remove the lid and fold the cilantro into the pan.
Serve immediately.