This recipe was developed by one of our own. An avid cook and fan of the Olivado Avocado oil, Olivado’s own RT created this new spin on Mushrooms and rice. The Olivado Avocado oil that is used in this recipe contains zero trans fat, sodium and cholesterol making it a certified Heart Healthy product. High in Vitamin E, a natural antioxidant, it makes for a wonderful complimentary side dish to beef or poultry or great on its own! simple and delicious!
A perfect blend of mushrooms and coconut
Mushroom Coconut Curry (serves 4)
By RT
1 Tbsp Organic Avocado Oil
2 organic yellow onions, julienned or diced
8 medium sized organic shitake mushrooms, sliced
1 medium sized organic white mushrooms, sliced
200ml organic coconut milk
1/2 cup organic brown rice
1/4 cup organic green lentils
Cumin, Basil, Paprika, as desired
Boil the rice and lentils as desired for 25-35 minutes. In a frying pan on low-medium heat, add avocado oil, onions and desired spices (to taste) and stir. Then add mushrooms and pour coconut milk evenly and cover pan with lid for 10 minutes. Remove lid and continue to stir every 10 minutes for 30-40 minutes, until desired curry thickness. Serve with rice and lentils. (Option: Serve with chick peas instead of rice and lentils)
