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Tapped in Wellness

Name: Jollof Rice + Fried Lion’s Mane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: International
Ingredients: McCormick® Smoked Paprika & Onion Seasoning; Hollywood Beauty Coconut Oil; El Guapo Garlic Powder; French's® Spicy Brown Mustard; SIGNATURE SELECTS Tomoto Paste, Product; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Organic Red Onion Bag; Litehouse Parsley, Freeze Dried; Bob's Red Mill Chickpea Flour; SIGNATURE SELECTS Rice Bowl, Lemongrass Chicken with Jasmine Rice; McCormick Gourmet™ Organic Onion Powder; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Stir Fry Sauce, Spicy Korean Style; Tapatio Salsa Picante Hot Sauce; Extra Large Organic Rpc Fg Green Bell Pepper; Heinz Tomato Ketchup with No Salt Added; Litehouse Freeze Dried Thyme; Organic Roma Tomato; Badia Spices Flax Seed, Organic, Ground; S&b Chili Oil,

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Jollof Rice + Fried Lion’s Mane

Serves 415 mins prep30 mins cook

A flavorful dish combining Jollof rice and crispy fried Lion's Mane mushrooms, featuring a rich blend of spices and ingredients. This recipe includes coconut oil, jasmine rice, fresh vegetables, and a variety of seasonings for the fried mushrooms, making it a delightful vegan meal.

0 servings

What you need

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

tbsp coconut oil

tsp garlic powder

tbsp mustard

tbsp tomato paste

tsp salt

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

red onion

tsp dried parsley

cup chickpea flour

SIGNATURE SELECTS Rice Bowl, Lemongrass Chicken with Jasmine Rice

cup jasmine rice

tsp onion powder

cup water

SIGNATURE SELECTS Stir Fry Sauce, Spicy Korean Style

cup korean bbq sauce

cup hot sauce

bell pepper

tbsp ketchup

tsp dried thyme

roma tomato

tbsp ground flaxseed

tsp chili oil

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Instructions

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

2: Meanwhile, add coconut oil into a large pot along with chopped pepper, tomato, and onion, and cook until translucent.

3: Add in tomato paste and chili oil, cooking for about 2 minutes.

4: Add in rice, cover and cook until tender.

5: Serve and enjoy.

6: For the Lion’s Mane, add flax seeds, water, hot sauce, and mustard in a bowl and mix, then set aside.

7: In another bowl, add chickpea flour and spices, mix and set aside.

8: Dredge the mushroom in each batter twice.

9: Fry until golden and crispy all around.

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