Creamy Mushroom Rice

Contributed by Connie Lancaster

1 large onion, finely diced,
about 1 c
1 8 oz package sliced mushrooms
1 T olive oil
½ c Almondaise
½ c water, divided
1 T nutritional yeast flakes
½ t chervil
1 T parsley
½ T onion powder
¼ t garlic powder
1 t sea salt
2 c low-heated rice
freshly ground black pepper
to taste

1. Sauté onion and mushrooms in oil until onion is translucent and mushrooms begin to
brown.
2. In a small bowl, stir together Almondaise, ¼ c of the water, yeast, spices and salt.
3. Add rice to mushroom mixture in pan with remaining ¼ c water. Stir over heat until

warmed through.

4. Add Almondaise mixture all at once to pan. Stir and heat until warmed through.
5. Remove from heat and season with pepper to serve.