• 3 cups vegetable broth
  • 2 cups Lotus Foods Regenerative Organic Brown Basmati Rice
  • 1 dried bay leaf
  • 1 tsp sea salt
  • olive oil, as needed
  • 7-9 sage leaves, chopped
  • 1 jumbo shallot or small onion, chopped
  • 2 stalks celery, finely chopped
  • 8oz mushrooms, sliced
  • 3 cloves garlic, minced
  • salt & pepper, to taste
  • ⅔ cup dried cranberries
  • ⅔ cup toasted slivered almonds

    product used in the recipe

    Regenerative Organic Brown Basmati Rice

    • 1

      Add broth, rice, bay leaf, and salt to a pot, and bring to a boil. Cover with lid, turn heat down to low, and simmer for 40-45 mins or until rice is al dente. Let pan sit off heat with lid on for 5 mins then remove bay leaf, fluff with a fork, and set aside.

    • 2

      Meanwhile, add a drizzle of oil to a large skillet and bring to low/medium heat. Add sage leaves and cook for 3-5 mins or until crispy, being careful not to burn. Remove from heat and allow to cool. Chop into pieces.

    • 3

      Add another drizzle of oil to same pan, then add onion and celery. Cook, stirring occasionally, until onion is soft and lightly brown (~8 mins).

    • 4

      Increase heat to medium high, add mushrooms, and cook, stirring often, until mushrooms are soft and most of the liquid has evaporated (~6 mins). Add garlic and cook for 2 more mins.

    • 5

      Combine rice and veggies then sprinkle with cranberries, almonds, and sage.

    product used in the recipe

    Regenerative Organic Brown Basmati Rice

    Instruction video