Basmati Rice with Mushrooms, Corn and Vegan Pesto

From The Vegan Chronicle comes this great recipe using Native Forest® Organic White, Crimini or Portobello Mushrooms

Basmati Rice with Mushrooms, Corn and Vegan Pesto

Ingredients:

2 teaspoons olive oil
2 cups (4 cans) sliced mushrooms (Native Forest® Organic White, Crimini or Portobello Mushrooms)
1 cup sliced green onions
2 cups uncooked basmati rice
3/4 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
28 ounces vegan chicken broth (prepared from Edward & Sons™ Not Chick’n Bouillon Cubes)
1-1/2 cans (10 oz) corn kernels, drained in advance (Native Forest® Organic Cut Baby Corn)
3 tablespoons Vegan Pesto

1. Heat the olive oil in a Dutch oven over medium-high heat. Add the mushrooms and green onions; saute for 3 minutes. Add the rice; saute for 2 minutes.

2. Add the water, salt, black pepper, and chicken broth. Bring to a boil; cover, reduce heat, and simmer for about 25 minutes, until the liquid is absorbed.

3. Stir in the corn; cover and cook for a final 5 minutes. Remove from heat and stir in the pesto.

This makes a quick and easy side dish, or you could also stir in some cubed tofu or black beans in a pinch to make it a complete meal! I really enjoyed it in combination with the savory flavor of Gardein chicken.

Tasting Notes:
This is the first rice dish to surprise me in a really long time – wonderfully different, with basil and corn in every bite. The only thing I would do differently next time is to finely chop the mushrooms (to about the size of the corn kernels) and to add more mushrooms so that each bite would feature the great trio of basil/corn/mushroom.

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Republished by EdwardandSons.com