Ingredients

 

1.5 cups of brown basmati rice (pre-cooked)

5cm piece of ginger

2 tablespoons of vegan butter

​1 cup of dried shiitake mushroom (sliced)

4 pieces of almonds (crushed)

1 cube of vegetable stock

Salt

 

Note: Soak the mushrooms for a few minutes before cooking.

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Method

 

In a pan, fry the ginger in butter till fragrant before adding the crushed almonds. Let this fry for a bit before adding the stock and water. Cover the pan to let the stock dissolve. You might have to add a little more water.

 

Once everything has fused properly, add the mushrooms. Cover the pan and let the mushrooms cook and soak up the butter. You may have to add some water to make sure there is enough gravy to lightly coat the rice. Add the rice and mix everything till the grains are mildly yellowed. Taste before you salt the rice and mix again.

 

Cut the heat and serve with sliced chilli padi and cilantro.

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If you know who Dr. Sebi is, then you'll know that shiitake mushrooms are not on his list of approved foods.

 

So why am I eating them?

I eat them maybe once or twice a year. That too, only when I'm running around and have to grab an ingredient to make a quick meal. Dried shiitake are the easiest to get since they're in every shop and I can keep them with me for a bit before heading home.

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Dr. Sebi doesn't approve of cilantro either so, this dish might get an 'F". I haven't adhered fully to Dr. Sebi's diet, although I believe in him wholeheartedly. The diet is tough to follow because the list is rigid and with food being discovered all the time, I wonder whether his list would be different today.

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This is me doing my best on very busy days.

 

If you feel that this recipe will help you eat more vegetables and less meat, please give it go. The ingredients are easy to get and nothing you have to decode. It also takes about twenty minutes to whip up. Preparation included.

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