This recipe is for this mushroom lovers, and also for those who love carbs but who are concerned about their glycemic impact.
This recipe uses brown rice that has been cooked and then refrigerated overnight. Cooking and then cooling carbs like rice and potatoes, through a process called Retrogradation, changes the structure of the starch, converting it to Resistant Starch. This has two fantastic benefits for us:
Firstly, we don't digest the resistant starch, so the glycemic impact is lower; we are getting a lower "hit" of carbohydrate with out meal.
Secondly, the Resistant Starch travels to our large intestine where it becomes food for our healthy inner bacteria! You can read more about inner bacteria here!!
You can read more about cooling your carbs here. It's a great thing to do if you are able to plan ahead!
But leaving all that aside, this recipe is goooooood. Close-your-eyes-while-you're-eating-it good!
This recipe is plant-strong/vegan, but if you eat and enjoy dairy you can mix through 1/2 cup grated parmesan or pecorino prior to serving.
4 cups sliced mushrooms (you can use button mushrooms, or a variety of different types!)
2 onions, sliced
2 cloves garlic, minced
2 tablespoons olive oil
4 spring onions sliced
2 cups cooked brown rice
1 sprig fresh thyme (optional)
Salt and pepper to taste
Place mushrooms, onion, garlic and olive oil in a large frying pan, sauce then lower heat, cover and cook on a low heat for 30 minutes.
Add cooked brown rice and sliced green onion and heat through.
OPTIONAL: If you eat and enjoy dairy, you can mix through 1/2 cup grated parmesan or pecorino.
Season with salt and pepper to taste.
Serve and enjoy!