French Onion Rice
French Onion Rice....all the flavor you crave, no bones about it!
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Ingredients:
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Butter, (vegan or regular), 2 Tbsp.
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EVOO, 2 Tbsp.
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Yellow Onions, thinly sliced, 2 cups (1 medium onion)
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Baby Bella Mushrooms, chopped, 1 cup
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Sea Salt and Pepper, to taste
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White Beans, cooked and drained, ½ cup
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Marsala or Sherry Wine, ⅓ cup
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Māla Girl Mushroom Brainiac, 4 Tbsp.
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*Unsweetened Almond Milk or Whole Milk, 2 cups
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Basmati Rice, 1 cup
Preparation Method:
Preheat oven to 350F.
Heat large saute pan on stovetop over medium heat.
Add in butter, oil and onions.
Stir until butter is melted and continue to stir occasionally. Reduce heat to low making sure not to burn onions.
Add in chopped mushrooms and continue stirring occasionally, approximately 20 minutes or until onions break down and caramelize into a rich golden brown. Season with salt and pepper.
While onions and mushrooms are cooking, grab your blender.
Blend white beans with almond mylk until smooth. This will be your “cream”. Set aside.
Add 4 Tbsp. (or 4 serving bag) of mushroom brainiac to caramelized onions and mushrooms. Stir to combine and deglaze with marsala or sherry.
Using a medium size casserole dish, pour in glazed onions, 1 cup of rice and white bean almond milk “cream”. Gently mix all ingredients together and cover with lid or foil.
Place in 350 oven for 30 minutes.
Remove lid and stir rice. Place back in the oven for an additional 15 minutes until most liquid is absorbed.
Serve hot and garnish with fresh parsley if desired.
Extra tips:
-if you're feeling to lazy to blend the beans, then don't! You can simply add the beans in for added protein.
*Store bought unsweetend almond milk works for this recipe, however our kitchen is always stocked with JOI almond and cashew bases. These are awesome to mix in with māla girl for a dairy free, dreamy and creamy upgrade. If you're not plant based, no judgement, whole milk works here too.
