*Vegan Friendly
Cook Time: 40 mins
Serves 4

Ingredients:

• 8 oz Pioppino Mushrooms
• 2 cups Basmati Rice
• 16 oz Fresh/Frozen Peas
• ¼ cup Pine Nuts
• 1 Container of Almond Yogurt
• (or your favorite variety)
• ½ cup Pea Shoots (Optional)
• 2 Tsp Fresh Ground Pepper
• 1 Tsp Allspice 
• ¼ Tsp Ground Cardamom 
• 1 ½ tsp Salt
• Pinch of Cayenne Pepper 
• 2 Tbsp Sunflower Oil OR
• Grape seed oil

Directions:

1. Cook 2 cups of rice as directed on the package. I prefer Basmati rice, but any brown or white variety would work.
2. Heat 1 tbsp of Sunflower oil or grape seed oil in a large cast iron pan on medium heat. You can use whatever oil you choose, however, I use sunflower oil in cast iron because it has a higher smoke point. When the oil is hot, add your bag of fresh or frozen peas. Cook until heated through, about 5 minutes. Then add 1 tsp of allspice, 1 tsp of fresh ground pepper, 1 tsp salt and ¼ tsp ground cardamom. Next, add ¼ cup of pine nuts to the pan. Cook until they turn slightly golden, then remove pan from heat.
3. Add the pea and pine nut mixture to the cooked rice and combine well. Cover to keep it warm on a low heat setting.
4. Using the same pan you cooked the peas in, add 1 tbsp of Sunflower oil and set to medium heat. When oil is hot, add 8 oz of Pioppino mushrooms, 1 tsp of pepper and ½ tsp salt. Cook until tender, about 5-7 mins. Remove from heat.
5. Assemble your dish. Place about 1 cup of rice mixture on a plate. Top with sauteed pioppino mushrooms. Finally, top with your favorite yogurt, pea shoots, a pinch of cayenne pepper and additional salt and pepper to taste. Arugula or cilantro would also be a delicious green if you don’t have pea shoots. I have also used cilantro and jalapeno chutney for an added kick. Enjoy!