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Kaniwa Mushroom Rice

Don't you love when simple things come together to create something delicious? This is what we call a simple dish done right! We can always count on kaniwa bowls to make our tummies smile!

Created by our friends Lexi and Beth. Check out their Instagram @crowded_kitchen for more stunning recipes!


4 tbsp non dairy butter
1 cup diced onion
1 tbsp minced garlic
⅓ cup Suncore Foods® Kaniwa Seeds
1 cup long grain brown rice
2½ cup low sodium veggie broth
1 cup white wine
2 cups chopped mushrooms
1-¼ tsp salt (or Suncore Foods® Rose Salt)
½ tsp ground pepper
⅓ cup chopped fresh parsley


1. In a skillet over medium heat, gently toast Kaniwa and rice over medium heat for about 5 min to bring out flavors. Make sure to stir several times to prevent burning.

2. In another pan, melt 2 tbsp vegan butter and sauté chopped onions for about 5 min.  Add minced garlic and cook for another few minutes.

3. Add rice and kaniwa to onion and garlic mixture. Stir well and add in broth, white wine, chopped mushrooms, salt, and pepper. Bring to a boil, and then cover and reduce to medium low.

4. Cook for 40-45 minutes or until rice is tender and has absorbed broth. Add chopped parsley about 10 minutes before being done.

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