1 cup mushroom
1/4 cup coconut cream
1 tablespoon olive oil
2 garlic cloves
1 cube veggie stock
salt and pepper
Heat oil in a pot (not pan), and add mushroom, garlic, salt. Simmer on medium heat until mushroom starts to release juice.
Add in rice and stir.
Pour in boiling water with a veggie stock cube. Cover and reduce heat.
Once rice is cooked, stir in coconut milk. Then serve.
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