Garlicky Crimini Mushrooms with Salsa Verde and Lemon Broccoli Basmati Rice

Ingredients

Instructions

1. 1

   Cook the basmati rice, according to package directions, in your rice cooker or on your stovetop. While the rice is cooking, put the broccoli in a food processor and pulse 10 to 15 times to make the "rice." Set aside.

2. 2

   In a food processor fitted with a metal blade, pulse the cilantro, mint, onions, lemon juice, and peppers until chopped, about 12 pulses. With the processor running, pour the oil through the feed chute, processing the mixture until t is smooth—season with salt and pepper.

3. 3

   Preheat a broiler to high. Measure the oil in a 2 cup liquid measuring cup. Add the garlic and salt, and pepper. Using an immersion blender, emulsify the mixture. Alternatively, grate the whole cloves of garlic into the oil and stir in the salt and pepper.

4. 4

   Put the mushrooms in a large bowl or container. Pour the olive oil mixture over the mushrooms and stir to combine. Arrange the mushrooms, cap side up, in a single layer on a sided baking sheet. Place the mushrooms under the broiler. Broil, for about 10 minutes, the mushrooms should be starting to char; turn the mushrooms over and continue to broil for an additional 5 minutes until charred.

5. 5

   When the rice is cooked, stir in the broccoli rice, kosher salt, and lemon zest. Cover and let sit. The broccoli will cook in the steam from the rice. The broccoli will turn bright green; it takes 3 to 5 minutes.

6. 6

   Thread the cooked mushrooms onto bamboo skewers. Serve with the rice and top with Salsa Verde.