Jollof Rice and Fried Lion's Mane | Tapped in Wellness

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Name: Jollof Rice and Fried Lion's Mane
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: International
Ingredients: SIGNATURE SELECTS Tomoto Paste, Product; SIGNATURE SELECTS Rice Bowl, Lemongrass Chicken with Jasmine Rice; Extra Large Organic Rpc Fg Green Bell Pepper; El Guapo Garlic Powder; Litehouse Parsley, Freeze Dried; Litehouse Freeze Dried Thyme; Bob's Red Mill Chickpea Flour; McCormick® Smoked Paprika & Onion Seasoning; Organic Red Onion Bag; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Tapatio Salsa Picante Hot Sauce; McCormick Gourmet™ Organic Onion Powder; Heinz Tomato Ketchup with No Salt Added; French's® Spicy Brown Mustard; Morton Iodized Salt, 26 Ounce; Talking Rain AQA Water, 9.5 pH; Hollywood Beauty Coconut Oil; SIGNATURE SELECTS Stir Fry Sauce, Spicy Korean Style; Organic Roma Tomato; 21ST Century Flaxseed Meal, Golden; S&b Chili Oil,

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Jollof Rice and Fried Lion's Mane

Serves 420 mins prep35 mins cook

A flavorful dish combining Jollof rice, made with jasmine rice, tomatoes, and spices, served alongside crispy Fried Lion's Mane mushrooms coated in chickpea flour and various spices.

0 servings

What you need

tbsp tomato paste

SIGNATURE SELECTS Rice Bowl, Lemongrass Chicken with Jasmine Rice

cup jasmine rice

bell pepper

tsp garlic powder

tsp dried parsley

tsp dried thyme

cup chickpea flour

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

red onion

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

cup hot sauce

tsp onion powder

tbsp ketchup

tbsp mustard

tsp salt

cup water

tbsp coconut oil

SIGNATURE SELECTS Stir Fry Sauce, Spicy Korean Style

cup korean bbq sauce

roma tomato

tbsp flax seed meal

tsp chili oil

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Instructions

1: Wash and drain rice, then par boil until slightly soft.

2: Add coconut oil into a large pot along with chopped pepper, tomato, and onion. Cook until translucent.

3: Add tomato paste and chili oil. Cook for about 2 minutes, then add rice.

4: Cover and cook until tender. Serve and enjoy.

5: For the mushrooms, add flax seeds, water, hot sauce, and mustard for the wet batter. Mix and set aside.

6: For the dry batter, add flour and spices. Mix and set aside.

7: Dredge the mushroom in each batter twice.

8: Fry until golden and crispy all around.

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