1 C rice
1 C quinoa
4 C broth
3 T The Tasteful Olive’s Mushroom & Sage olive oil
¼ tsp The Tasteful Olive’s Black Truffle sea salt
Rinse rice and drain. Add all ingredients to pot, bring to a simmer, cover, reduce heat to low and cook 20 min. Take off heat and let sit for 5 min. (alternatively, cook in microwave according to package directions, or in a rice cooker)
Mushroom Mixture:
3 T The Tasteful Olive’s Mushroom & Sage olive oil
1 pkg washed and chopped baby bells (or mushrooms of your choice)
½ red onion, diced ½ C milk 8 oz soft cheese (cream cheese, goat cheese, brie, etc)
1 tsp freshly ground pepper (you can use The Tasteful Olive’s Pepper Medley)
1 tsp The Tasteful Olive’s Black Truffle sea salt 2 T The Tasteful Olive’s Oregano balsamic vinegar
1 tsp The Tasteful Olive’s Italian seasoning 1 tsp garlic powder 1 tsp onion powder
Put oil in skillet on medium heat. Add mushrooms & onions, stir and cook til brown. Add remaining ingredients and mix well. Add to rice & thoroughly incorporate. If it seems dry, add in a little milk til creamy.
Options: Add in frozen peas, top with crunchy fried onions, or add meat to mushrooms while cooking
Recipe by Heidi King
