Lion’s Mane Pilaf with chickpeas, creamy rice, kale, peppers, onion, and celery. This delicious grain bowl is rich in nutrients.

Ingredients

Serves: 3-4 Time: 45 minutes

Lion’s Mane Pilaf

• 4-5 oz. lion’s mane mushrooms
• 1/2 yellow onion, diced
• 2 celery stalks, diced
• 1 medium bell pepper, thinly sliced
• 1 medium carrot, thinly diced
• 2 cups kale, stems removed and chopped
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp Italian seasoning
• 1 tsp garlic powder
• Salt + Black pepper to taste
• 1/2 lemon juiced
• Olive oil
• 1 cup light coconut milk (optional, sub for 1 cup water or vegetable broth)
• 1 cup vegetable broth
• 15 oz. can chickpeas, drained
• 1 cup white rice

Directions

1. Begin by preparing your vegetables. Carefully pull apart the lion’s mane, cutting any large, thick pieces of the stem off. Set aside from the rest of the vegetables.
2. Then, prepare the pilaf by setting a medium pot to medium hot. Once hot, add a light drizzle of oil and then the rice. Stir the rice together for 2-3 minutes, then add the chickpeas. Stir for one more minute.
3. Add the coconut milk and vegetable broth to the rice. Cover with a lid and bring to a boil, once boiling, reduce heat to low and simmer for 20-25 minutes until rice is cooked. Stir occasionally.
4. In a large skillet set heat to medium heat. Once hot, add enough olive oil to lightly coat the pan. Sauté the lion’s mane for about 3-5 minutes on each side until lightly browned. Add the lemon juice between flipping. Remove the lion’s mane from the pan and use the same pan to immediately begin sautéeing the onion.
5. Cook for 5-7 minutes until translucent, then add the celery, carrot, and bell pepper. Stir together for another 7-10 minutes, adding a dash of salt and pepper and the remaining seasonings.
6. Add the kale towards the end of cooking, allowing it to wilt. Once the vegetables are tender and the rice is cooked, return the mushrooms to the pan to warm them up.
7. Serve together and enjoy.

Nutrition Information

Nutrition Disclaimer

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