Creamy Brown Rice with Shiitakes & Peas

5 from 4 votes

Author - Gena Hamshaw

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Prep Time: 10

Cook Time: 45

Total Time: 55

Yields: servings

11 ⁄4 cups 250 g short-grain brown rice
1 tablespoon olive oil
1 large shallot chopped
4 cloves garlic minced
5 ounces 140 g shiitake mushrooms, stemmed and sliced
Salt
1 cup 140 g fresh or frozen green peas
1 ⁄2 cup 120 ml water
2 teaspoons freshly squeezed lemon juice plus more if desired
Freshly ground black pepper
1 ⁄4 cup 60 ml walnut herb parmesan, hempesan, or vegan parmesan cheese of your choice

To make the cashew cream, combine all the ingredients in a blender (preferably a high-speed blender) and process until very smooth.
Bring a large pot of water to boil. Rinse the rice under cold running water, then stir it into the boiling water. When the water returns to a boil, lower the heat and simmer, uncovered, for 30 to 45 minutes, until the rice is tender yet chewy. Drain the rice, then return it to the pot. Cover and let steam for 10 minutes before using.
While the rice is sitting, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, for about 4 minutes, until translucent. Add the garlic, mushrooms, and a pinch of salt and cook, stirring frequently, for 5 to 7 minutes, until the mushrooms have released their juices and reduced in size.
Meanwhile, bring a medium pot of water to a boil. Add the peas and blanch for about 2 minutes, until bright green and tender. Drain immediately.
Add the peas to the mushroom mixture, along with the rice, Cashew Cream, water, lemon juice, and 1⁄4 teaspoon salt. Season with pepper. Stir well, then taste and adjust the seasonings if desired. Serve right away, topped with vegan parmesan of your choice.