Sticky Coconut Rice

• total time: 1 hour

Ingredients

1/4 cup coconut oil

1 1/2 lb king oyster mushrooms, chopped into bite-sized pieces

Salt, to taste

1/2 tsp Black pepper

2 Tbsp ginger root, finely minced

1 Tbsp garlic, finely minced

1 yellow bell pepper, chopped into 1/2 inch pieces

3 green onion, chopped with white and greens separated

2 cup white rice, rinsed

2 cup chicken stock

1 can coconut milk

1/2 cup roasted cashews, cut into small pieces

1 tsp MSG, (optional)

hot sauce

Directions

Heat all but 1 Tbsp oil in a skillet until shimmering. Add the mushrooms and cook, stirring frequently until cooked through. Add salt and pepper to taste near the end of cooking. Move the mushrooms to a bowl.

Heat the remaining 1 Tbsp oil in the now empty pan. Add the ginger and garlic to the pan and cook until fragrant, about 30 seconds. Add the bell pepper and the white part of the green onions to the pan and cook for 1-2 minutes.

Stir in the rice, chicken stock, coconut milk, and 1/2 of the cashews. Bring to a boil and then cover. Cook until the rice is tender and the liquid has reduced, about 15-20 minutes. Add water, 1/2 cup at a time if the rice isn't tender enough.

Once the rice has reached the desired consistency, stir in the reserved mushrooms. Season to taste with MSG and salt. Bring back to temperature and then turn off the heat. Serve with the remaining cashews, green onions, and hot sauce.