When you have leftover rice, this dish is fast and flavorful! Rich pecan and savory mushrooms make it a delicious autumn meal. Ingredients 5 cups cooked Purple Mountain Koshihikari Rice2 Tbsps olive oil2 Tbsps chopped garlic1 onion, chopped2 bell peppers, chopped4 cups chopped shiitake mushroom½ cup toasted chopped pecans2 sprigs rosemary, choppedsea salt, black pepper, […]
Sushi Salad Bowl 1 1/2 cups dry Koshihikari rice or 3 cups cooked Koshihikari rice1 carrot, julienned1 cucumber, chopped1-2 avocados, cubed2 Tbsps tamari2 Tbsps toasted sesame oil2 Tbsps toasted sesame seeds1 1/2 inch ginger, gratedwasabi to taste! Directions: Prep veggies. Toss everything into a bowl. Add wasabi to taste.