I had this rice cream I wanted to try (and rice left over from yesterday) so here is an easy recipe!
- 1 garlic clove minced
- 1 tablespoon chopped red onion
- half a yellow pepper sliced
- half a green pepper sliced
- half a red pepper sliced ( I used a long red chili pepper)
- 2 portobello mushrooms sliced
- Organic rice cream for cooking
- smoked salt
- vegan worcestershire sauce
- vegan butter
I sliced everything and not too thin because you will slowly fry them; they will shrink, you don’t want them to burn or have them disappear completely do you??
In a non-stick frying pan, I spread a tablespoon of vegan butter. I set the heat at medium-low and when the butter melted I added the onion and the garlic. Sizzle them for a minute or two and then add the peppers. Remember, the heat should be somewhat low so nothing burns. When the peppers soften up a bit, add the mushrooms and a pinch of cumin. If the mix is too dry, add some more butter. Cook until everything is soft, then add pepper and the rice cream. This type of cream is more watery than the almond cream, so it needs to be cooked for a few minutes to come together with the rest of the food. It will bubble. You will not panic, just stir with a spoon until the mix is creamy.
The flavor of this is in the Worcestershire sauce and smoked salt that you will serve it with, they compliment each other perfectly!