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Creamy Parmesan Rice by The Allergy Chef

Creamy Mushroom Parmesan, Fried Onions, Veggies (GF, V, Top 8 Free)

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Cook Time: 40 minutes

Ingredients

Fried Onion & Yellow Bean Ingredients Part 1

  • 730 g Organic Yellow Onion (26 ounces) large pieces
  • 335 g Fresh Organic Yellow Beans (12 ounces), trimmed, cut into about 1 inch pieces

Fried Onion & Yellow Bean Ingredients Part 2

  • 145 g Organic GF PP Oat Flour, glutenfreeoats.com OR Tiger Nut Flour (tuber, NOT a nut)
  • 80 g Millet Flour, superfine
  • 4 tsp Baking Powder
  • 3 tsp Organic Dried Parsley
  • 1.5 tsp Sea Salt

Fried Onion & Yellow Bean Ingredients Part 3

  • 170 mL Unsweetened Milk of Choice (6 ounces)
  • Oil of Choice for Frying I Used Avocado Oil

Creamy Mushroom Parmesan Rice Ingredients Part 1

  • 2 TBSP Dairy Free Butter
  • 110 g Forest Nameko Mushrooms (4 ounces) or a variety of your choosing

Creamy Mushroom Parmesan Rice Ingredients Part 2

  • 335 mL Milk of Choice (12 ounces)
  • 225 g Shredded Parmesan Cheese of Choice (8 ounces), shredded (and divided) [I used Follow Your Heart DF]

Creamy Mushroom Parmesan Rice Ingredients Part 3

  • 5 cups Cooked Long Grain Brown Rice
  • 1.5 tsp Sea Salt
  • 1.5 tsp Organic Dried Parsley
  • 1/2 tsp Organic Dried Thyme ground is OK as well

French Breakfast Radish Ingredients Part 1

  • 170 g Organic French Breakfast Radish (6 ounces) other radish varieties will work
  • 2 TBSP Dairy Free Butter

French Breakfast Radish Ingredients Part 2

  • 2 TBSP Organic Maple Sugar
  • 2 tsp Organic Balsamic Vinegar
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