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Parve
Easy
10 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This is my reinvention of an old classic that’s a hit every time.
1 cup raw rice, either white or brown
2 tablespoons Gefen Olive Oil
1 small onion, diced
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 yellow pepper, diced
6 ounces (170 grams) fresh mushrooms, sliced, or 1 (8-oz./227-g.) can sliced mushrooms, drained
1 and 1/2 cups Tuscanini Marinara Sauce, (or sugar-free marinara)
2 tablespoons tomato paste
1 tablespoon hot water
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon oregano
Cook rice according to package directions.
In a large skillet, place oil and diced onions. Sauté for eight minutes.
Add garlic, pepper, and mushrooms and sauté an additional five minutes.
Pour in marinara sauce, tomato paste, hot water, and spices. Stir until completely mixed.
Add in cooked rice. Stir well and cook.
Photography: Daniel Lailah. Styling: Amit Farber.
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This is a keeper! Quick and easy! I used leftover cooked white rice that I froze and then defrosted. Even my picky eaters had no idea, and even took seconds.