Caribbean Jerk Mushroom Jasmine Rice
A Caribbean dish that is simple to make, vegan, and oh so delicious. Watch your mushrooms turn this dish into a flavorful masterpiece.
- 1 1/2 C water
- 1/2 C coconut milk
- 1 C Jasmine Rice
- One can of chickpeas
- 2 teaspoons curry powder
- 1/2 C fresh ginger
- 1 T extra Virgin Olive Oil
- Salt to taste
- 2 T of Curry Powder
- 1 batch of Asparagus
- “Jerk” seasoning in the bottle
- 1/4 C Cilantro
- 2 Tbl “Jerk” Sauce or Vegan Soy Sauce
- 1-2 Tbl Worcestershire sauce
- 1/2 C Whole mushrooms chopped
- 1/2 C Yellow peppers chopped
- 1/2 C of Cilantro
- 1 Avocado
Cook the rice with the water
and coconut milk. Add 1 T extra Virgin Olive Oil to rice with Pinch of salt.
Chop up mushrooms, cilantro & peppers. Marinate the mushrooms, peppers and cilantro in “Jerk” or Worcestershire Sauce for 10 mins. Add to skillet. Sauté for 10 minutes.
Cook the can of chickpeas in a sauce pan for 10 minutes. Add ginger. 2 T of Curry Powder.
Place 1 C of asparagus on cooking sheet and warm up in the oven.
Plate with rice, topped with gingered chickpeas, sliced avocado and asparagus on the side.