Mushroom Zukay Rice Recipe
So, this is just a small share of something I serve on a semi-regular basis. The ingredients are really a loose guideline, and it all has to be done to taste. It makes a great quick meal any time of day, and also puts extra rice to good use.
Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Legume Free, Sesame Free, Diabetic Friendly, Vegan
Organic Braggs Herbs & Spices
Organic Onion Powder (or Granules)
Tomato Zukay Raw Salad Dressing
Organic Cooked Rice (white or brown)
Organic Extra Virgin Olive Oil
Related post: Delicious Rice Cookup
Directions, in the form of a Story:
So, I start with the oil in the pan. Once it’s heated, I add the mushrooms and let them saute a little. Next, I add the rice, and season it, mix it, and season it again. Once things are nicely combined, I push all of the rice to the side. Pour in the desired amount of Zukay salad dressing. The Zukay has a lot of water content, so I let it sizzle to give the water a chance to evaporate and I’m left with a much thicker consistency. Lastly, I mix it all together really well, and presto! That’s it!
On a side note, I have to say, it’s a funny story how I found out about Zukay. I was at the fish counter one day and overheard a lady asking about crab because she wanted to make a crab salad. That got me thinking about how nice it would be to have a fish salad. Sadly, I knew there were no corn free, egg free, gluten free, dairy free salad dressing. Nonetheless, I decided to take a look again, just in case. That’s when I rejoiced! I had never seen the Zukay product in the store before, but there it was, in three different flavors!! Needless to say, I bought one of each, even though they’re rather pricey. Back to the recipe…
This is super fast to make mainly because there’s not much to it. On the days where I ponder what to serve, I usually make something really simple like this. Hope you enjoy it as much as we do.