Description
The Holidays are upon us and with them comes the perpetual question: "How do I keep this interesting? How do I make this dinner different than every other year?". But then I asked my self : "Do I really HAVE to?" . A simple quick and easy onion and mushroom rice is always a crowd pleaser.
Ingredients
Scale
- 2 tbsp avocado or grape seed oil
- 1 large onion, sliced
- 10oz crimini (baby bella) mushrooms, sliced
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 3 tbsp all natural onion dip mix (here we used Trader Joe's brand)
- 1 1/2 cups jasmine rice
- 3 cups water or vegetable broth
- 3/4 cup chopped parsley
- 3/4 cup pomegranate seeds ( about 1 small pomegranate)
- 1/4 cup toasted sunflower seeds
Instructions
- Heat oil in a deep skillet (chose one that has a lid). Add onions and cook over medium high heat for 10 minutes, stirring frequently
- Add mushrooms salt and pepper and cook for about 5 minutes or until all the water from the mushroom has evaporated. Add rice, water, or broth, and onion soup mix and bring to a boil. Cover, lower heat, and simmer for 25 minutes
- Remove rice from heat and let it stand for 10-15 minutes with the lid on
- Right before serving, add parsley, pomegranate and sunflower seeds and toss well
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Sides
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 227
- Sugar: 5
- Sodium: 113
- Fat: 2
- Saturated Fat: .3
- Trans Fat: 0
- Carbohydrates: 47
- Fiber: 3
- Protein: 6
- Cholesterol: 0