If you serve this sweet and satisfying pilaf topped with Creamy Cilantro Sauce with Ginger*, it could definitely take center stage.
2 Cup Water
pinch Sea Salt
1 Cup Organic brown Jasmine Rice
⅓ Cup dried shitake mushrooms, stemmed and broken into pieces
⅓ Cup Organic Unsweetened Shredded Coconut
2 Tablespoons Organic Navitas Naturals Goji Berries
Put the water and salt in a medium-size saucepan over high heat. Bring to a boil, then stir in the rice, shiitakes, coconut, and goji berries. Lower the heat, cover, and simmer for 30 to 40 minutes, until all of the water is absorbed.
If you don’t have goji berries, you could try currants or dried cranberries—or just leave them out.
*You can find this vegan recipe and the recipe for Creamy Cilantro Sauce in Leslie Cerier’s cookbook, Gluten-Free Recipes for the Conscious Cook