BOSTON MUSHROOM AND ONION PILAF
1½ cups rice, brown or wild
6 Tbsps Bragg Organic Olive Oil
½ lb fresh mushrooms, slice
2 large red onions, slice rings
1 tsp Bragg Liquid Aminos
1 tsp fresh ginger, grate
shake of Bragg Sprinkle
3 cups boiling distilled water
Wash and drain rice. Heat oil in heavy frying pan. Add rice and cook over low heat until browned. Add mushrooms; brown lightly. Arrange onion rings over top. Pour boiling water and Liquid Aminos, Sprinkle and ginger over rice. Cover frying pan tightly. Reduce heat, steam covered, for one hour or until liquid is completely absorbed. The rice should still be moist.
Serves 6.
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