Lemon Pepper Rice

If you love lemon you will love this! This is a great 50/50 bowl (half raw half cooked). The orange cherry tomato looking balls are actually golden berries. If you have never tried them you are in for a treat. I found these at Trader Joes. I had never tried them before this summer. They are a cross between a kiwi and something a bit yummy sour. Super refreshing and unique and great on salad with strawberries.


  • 1 cup basmati rice to 2 cups water (bring to boil and cook for 20 minutes)

  • 1 tub of crimini or white mushrooms chopped into tiny bits in a food processor

  • 1 sweet onion diced

  • 1 yellow squash diced

  • 1/2 cup coconut aminos

  • 1/2 water

  • 2 T tahini

  • juice and zest of 2 large lemons

  • 1/2 tsp. five spice

  • salt and pepper to taste

  • pinch or 2 of red pepper flakes (or cayenne)

To Make The Lemon Pepper Sauce

  1. Sauté onion, on medium heat in just enough water and coconut aminos (as to not burn or stick to the pan) until soft.

  2. Add in the mushrooms, rest of the water, coconut aminos, lemon juice and zest and tahini and stir often for about 3 minutes.

  3. Add the spices and mix in well.

  4. Add the squash and cover cooking on low until the squash is soft (approx 10-16 minutes).

  5. Serve over rice and add more cracked black pepper on top.

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