As ironic as it seems, I don’t like cooking. I especially hate spending hours in the kitchen preparing a meal that takes 15 minutes to eat! So quick meals are my forte! This shimeji mushroom cauliflower rice is just right for me: It’s quick, easy to make and absolutely delicious. 

Sauté one diced onion and red bell pepper in extra virgin olive oil. Add spices and herbs of your choice – I like coriander, turmeric, pink salt, British mixed spice and parsley. Next, add peas and let those cook for about 2 minutes. After that, add the shimeji mushrooms and let those cook 5 minutes – scoop out the soup so that your rice does not turn out soggy. Finally, mix in the star of the dish — the cauliflower rice — and let the indredients simmer for about 4-5 minutes. 



1 onion

1 red bell pepper

1 cup peas


300g Shimeji Mushrooms 

250g Cauliflower rice 

Spices of your choice. I prefer:

1 tsp turmeric 

1 tsp British Mixed spice

1/5 tsp pink salt

1 tpn coriander