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Dirty Rice w/ Lion's Mane
Grab your wok and meet me in the kitchen for this creole inspired Lion's Mane Dirty Rice!
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Shopping ListÂ
Lion's Mane Blend
- 1/2 pound Lion's Mane mushroom
- 2 Tbsp avocado OR olive oil
- 2 tsp cajun seasoning
- 1 tsp minced garlic
- 3 Tbsp Worcestershire sauce
- 3 Tbsp fresh parsley
- few drops liquid smoke
- 1 tsp black pepper
‍
Rice Blend
- 1 Tbsp avocado OR olive oil
- 1/4 cup chopped white onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/2 tsp cayenne pepper
- 2 tsp cajun seasoning
- 1 bay leaf
- 3 cups day old cooked white rice
- 2.5 cups vegetable broth
‍
Garnish Ingredients
- fresh parsley
- hot sauce
- cornbread
- black beans
‍
Directions
- Pull apart Lion's Mane mushroom into small pieces that resemble shredded meatÂ
- Add Lion's Mane, avocado OR olive oil, cajun seasoning, minced garlic, Worcestershire sauce, fresh parsley, liquid smoke, and black pepper to food processor. Pulse food processor 3-4 cycles (Do not over process)
- In a sauté pan or wok, heat a small amount of avocado OR olive oil (about 1 Tbsp) to medium-high heat
- Add Lion's Mane blend to sauté pan and cook until crumbles are browned
- Add white onion, red bell pepper, and green bell pepper to the Lion's Mane blend
- Cook on medium heat for an additional 2-3 minutes (until vegetables start to soften)
- Add cayenne pepper, cajun seasoning, bay leaf, cooked (day old) rice, and vegetable broth to the sauté pan
- Cook mixture until almost all of the liquid has evaporated
- Garnish with fresh parsley and hot sauce, if you please. Serve with cornbread and beans to compliment the dish.
‍
Enjoy!
Shopping ListÂ
Lion's Mane Blend
- 1/2 pound Lion's Mane mushroom
- 2 Tbsp avocado OR olive oil
- 2 tsp cajun seasoning
- 1 tsp minced garlic
- 3 Tbsp Worcestershire sauce
- 3 Tbsp fresh parsley
- few drops liquid smoke
- 1 tsp black pepper
‍
Rice Blend
- 1 Tbsp avocado OR olive oil
- 1/4 cup chopped white onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/2 tsp cayenne pepper
- 2 tsp cajun seasoning
- 1 bay leaf
- 3 cups day old cooked white rice
- 2.5 cups vegetable broth
‍
Garnish Ingredients
- fresh parsley
- hot sauce
- cornbread
- black beans
‍
Directions
- Pull apart Lion's Mane mushroom into small pieces that resemble shredded meatÂ
- Add Lion's Mane, avocado OR olive oil, cajun seasoning, minced garlic, Worcestershire sauce, fresh parsley, liquid smoke, and black pepper to food processor. Pulse food processor 3-4 cycles (Do not over process)
- In a sauté pan or wok, heat a small amount of avocado OR olive oil (about 1 Tbsp) to medium-high heat
- Add Lion's Mane blend to sauté pan and cook until crumbles are browned
- Add white onion, red bell pepper, and green bell pepper to the Lion's Mane blend
- Cook on medium heat for an additional 2-3 minutes (until vegetables start to soften)
- Add cayenne pepper, cajun seasoning, bay leaf, cooked (day old) rice, and vegetable broth to the sauté pan
- Cook mixture until almost all of the liquid has evaporated
- Garnish with fresh parsley and hot sauce, if you please. Serve with cornbread and beans to compliment the dish.
‍
Enjoy!
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