Jollof Rice with Fried Lion’s Mane | Tapped in Wellness

Get FREE mobile app to save your favorite recipes

Scan QR code to download mobile

Tapped in Wellness

Name: Jollof Rice with Fried Lion’s Mane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: International
Ingredients: Hollywood Beauty Coconut Oil; Litehouse Parsley, Freeze Dried; McCormick® Smoked Paprika & Onion Seasoning; Extra Large Organic Rpc Fg Green Bell Pepper; Talking Rain AQA Water, 9.5 pH; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Litehouse Freeze Dried Thyme; Tapatio Salsa Picante Hot Sauce; French's® Spicy Brown Mustard; SIGNATURE SELECTS Stir Fry Sauce, Spicy Korean Style; Organic Red Onion Bag; SIGNATURE SELECTS Rice Bowl, Lemongrass Chicken with Jasmine Rice; SIGNATURE SELECTS Tomoto Paste, Product; Bob's Red Mill Chickpea Flour; El Guapo Garlic Powder; Morton Iodized Salt, 26 Ounce; Heinz Tomato Ketchup with No Salt Added; McCormick Gourmet™ Organic Onion Powder; Organic Roma Tomato; Badia Spices Flax Seed, Organic, Ground; S&b Chili Oil,

Print recipe

Jollof Rice with Fried Lion’s Mane

Serves 615 mins prep30 mins cook

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

0 servings

What you need

tbsp coconut oil

tsp dried parsley

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

bell pepper

cup water

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

tsp dried thyme

cup hot sauce

tbsp mustard

SIGNATURE SELECTS Stir Fry Sauce, Spicy Korean Style

cup korean bbq sauce

red onion

SIGNATURE SELECTS Rice Bowl, Lemongrass Chicken with Jasmine Rice

cup jasmine rice

tbsp tomato paste

cup chickpea flour

tsp garlic powder

tsp salt

tbsp ketchup

tsp onion powder

roma tomato

tbsp ground flaxseed

tsp chili oil

Shop Recipe

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 in tomato paste and chili oil and cook for about 2 minutes.

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

5: For the Fried Lion’s Mane: In a bowl, mix flax seeds, water, hot sauce, and mustard for the wet batter and set aside.

6: In another bowl, mix chickpea flour and spices for the dry batter and set aside.

7: Dredge the mushrooms in each batter twice.

8: Fry until golden and crispy all around.

View original recipe