How to Make Black Rice Paella With Shiitake Mushrooms

Black Rice Paella With Shiitake and Wheatgrass Aioli Recipe Source: Cook Vegan
Ingredients: Serve 2-3

1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
250g (1 1/8 cup) black rice
100ml( ½ cup) white wine
800ml ( 3 1/3 cups ) vegetable stock (broth)
250ml ( 1 cup + tbsp) coconut milk
200g ( 2 cups )shiitake mushrooms
1 small broccoli
4-5 tbsp fresh or frozen and thawed edamame
Fresh thyme

½ ripe avocado
100g (3/8 cup) soya yoghurt
Zest and juice of 1 lime
Salt and freshly ground black pepper
1 tsp onion powder
1 garlic clove, chopped, or 2 tsp garlic powder
1 tsp almond butter
2-3 tbsp wheatgrass powder
Drizzle of olive oil
1-tsp maple syrup or sweetener of choice
Fresh thyme, to serve.

For the paella, heat up the olive oil in a frying pan, add the chopped onion and garlic and sauté for a few minutes. Add the black rice, stir well, then pour in the white wine. Cook over a high heat for a few more minutes while gradually stirring in the vegetable stock.

Pour in the coconut milk, stir well and cook over a medium low heat for about 1 hour. Stir from time to time.

Slice the shiitake mushrooms. Cut the stem off the broccoli, tear it into florets and cut them into slices.

Add the mushrooms, broccoli and edamame to the rice, add some the, stir well and continue cooking until the rice is cooked.

For the aioli, blend all the ingredients except the thyme to a creamy and smooth consistency. Garnish with fresh thyme and cool in the fridge until the rice is ready.

Add a splash of coconut milk to the rice and stir again. Spoon onto plates and top with the aioli. End.
How to Make Black Rice Paella With Shiitake

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