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.
Ingredients:
1 onion
1 red bell pepper
1 cup peas
Parsley
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