Creamy garlic mushroom rice

Creamy garlic mushroom rice

Tags

Vegan

Cook

Ingredients

  • 1 onion, diced
  • 2 tbsp cornflour
  • 2 cups unsweetened almond milk
  • 2 tbsp nooch
  • 6 garlic cloves
  • 400g button mushrooms, sliced
  • 2 ½ cups cooked brown rice
  • 1 cup frozen baby peas
  • ⅓ cup fresh parsley, chopped

Steps

  1. In the wok cook the onion in olive oil until soft.
  2. Mix in the cornflour and cook for a further minute.
  3. Add 1 cup of almond milk. When it has thickened, add the remaining almond milk, nooch and ½ tsp salt.
  4. When this has thickened, add this to a blender along with the garlic and blend.
  5. In the wok cook the mushrooms, once soft add the sauce and thicken again.
  6. Add the peas, rice, parsley, salt and pepper.