L'Shanah Tovah

Tonight marks the beginning of the new Jewish year, Rosh Hashanah. And after a long day of working on the book, Pegs & I decided to make a celebratory meal for the high holidays! We lit-up the Shabbat candles, said our prayers, and graced our pallets with this delectable dish you should try for yourself :)

Wild Rice Pilaf

Ingredients:

½ C Sprouted Brown rice

¼ C Wild rice

*For faster cooking time:

- ½ C Basmati rice

- ¼ C quick cooking Wild rice

6-8 Shiitake mushrooms

½ of a Yellow onion

2-3 cloves of Garlic

2-3 pieces of Celery

1 bunch of Parsley

2 TBLS Olive oil

1 ½ Vegetable (or chicken) broth

Start by prepping your ingredients. Slice the onion, celery, and shiitakes in half and then chop into smaller pieces. Continue by dicing the parsley and garlic.

Pour the olive oil into a medium sized pot, and then add the rest of your prepped ingredients with the rice. After you mix it all together, add a pinch of Salt & Pepper with the vegetable broth to bring it to a boil.

Once it boils, place on a low heat to simmer. Leave the rice covered for about 50 minutes (with Sprouted/wild rice) or 20 minutes (with Basmati/quick rice) for it to absorb all the liquids.

We enjoyed the rice with roasted chicken, squash, asparagus, and a salad. Delish!