Portobello and Hemp Seed Pilaf
A savory, protein-packed vegan side dish or entree.
Servings: 6 When served as a side dish
Ingredients
- 2 Portobello Mushrooms Sliced
- 2 tbsp Butter
- 1 clove Garlic Minced
- 1 c Hemp Seeds Hulled
- 1/4 c Almonds Finely Chopped (Optional)
- 1 1/2 tsp Herbes de Provence*
- 3/4 c Vegetable Broth
- Salt and Pepper To Taste
- Rosemary Fresh (Optional)
Instructions
- Wash and pat dry the Portobello mushrooms and remove the stems. Slice in fourths and then slice each fourth into 1/4" slices.
- Peel and mince the garlic.
- Heat the butter in a skillet over medium heat until the butter begins to bubble.
- Add the garlic and stir for about 30 seconds before adding the sliced mushrooms.
- Cook the mushrooms, stirring periodically until the mushrooms are soft (5-7 minutes).
- Gently stir in the hemp seeds and the almonds.
- Add the vegetable broth and Herbes de Provence* to the mushroom and hemp seed mixture and stir until combined.
- Turn heat down and simmer until the liquid is absorbed and the consistency is to your liking (about 3 minutes).
- Remove from heat.
- Garnish with a sprig or two of fresh rosemary and serve while hot.
Notes
*The Herbes de Provence may be substitued with 3/4 tsp dried thyme, 1/2 tsp dried rosemary, and 1/4 tsp ground sage.