When you have leftover rice, this dish is fast and flavorful! Rich pecan and savory mushrooms make it a delicious autumn meal.
5 cups cooked Purple Mountain Koshihikari Rice
2 Tbsps olive oil
2 Tbsps chopped garlic
1 onion, chopped
2 bell peppers, chopped
4 cups chopped shiitake mushroom
½ cup toasted chopped pecans
2 sprigs rosemary, chopped
sea salt, black pepper, tamari, nutritional yeast, to taste
In a large pot heat oil, add in garlic, onion, and pepper. When soft, add shiitakes. Stir occasionally. When mushroom are just soft, add the rice and remaining ingredients, to taste.