John Myers
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Mushroom – Leek in Coconut Milk with Parsley on Brown Rice
The perfect mushroom – leek in coconut milk with parsley on brown rice recipe with a picture and simple step-by-step instructions.
- 20 g Alsan – vegan butter
- 300 g Sliced mushrooms
- 300 g Sliced leek
- 1 tbsp Homemade vegetable salt
- 1 Can Coconut milk
- 4 Branches Chopped parsley
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- 2 cups Brown rice
- 3 cups Water
- 1 tbsp Homemade vegetable salt
- 1 tbsp Ground pepper a.d.M
First prepare the rice …
- Put the water in a saucepan, add the vegetable salt and pour in the rice and bring the whole thing to a boil and let the rice simmer gently for about 20 minutes, then turn off the heat and let the rice swell for a few minutes.
At the time….
- Heat a pan with the alsan and heat the sliced mushrooms in it. Then add the leek and the vegetable salt and toss everything together a few times. Now add the coconut milk and stir everything together, rounding off with a little pepper. Stir in the chopped parsley before serving.
- In the meantime the rice is ready to serve …. The plates should be preheated, then put both on the plates and let them taste good.
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