MY ORGANIC CHICKPEA/LENTIL GRAIN WITH DRY SHITAKE MUSHROOMS

Yes, again, I was walking down the aisles at Trader Joe’s and I catch a product that I’ve never seen before; Organic Chickpea and Red Lentil RISONI. As the box indicates, it’s a legume-based grain alternative, nice to use instead of rice. So I picked a box and went home. Once at home, I decided to cook it my own way and the end result was very tasty, smile. Therefore, these are my ingredients.
 
Category:  Entrée  Side
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost:    $3.85 or $1.93 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free
Servings: 2
 
Ingredients
1 c. Organic Chickpea and Red Lentil RISONI ($2.99/box=6 servings) ($1.00)
5 dry Shitake mushrooms cut in half (.70)
1 ½ c. Organic beef broth ($1.25)
1 envelope of Sazón (.25)
1 cube of frozen Molido-Sofrito (.25)
1 tbsp. Angie’s basting olive oil (.40)
 
Directions
In a medium size saucepan, bring 1 ½ c. Organic beef broth to a boil with the mushrooms, Sazón, basting oil, and frozen molido-sofrito.
Stir in 1 c. Organic Chickpea and Red Lentil RISONI, reduce the heat and simmer uncovered for 9 minutes, stirring occasionally. Cover, remove from heat and let it stand for 5 more minutes.
DONE!
 
TOMORROW, CHECK OUT MY RISONI WITH SALMON MEATBALLS POST!