• Heat the oil in a large sauté pan over medium heat and add the onions. Sauté until golden brown, about 10 minutes.
• While the onions are cooking prepare the rice by first rinsing in a fine-mesh colander. Place drained rice in a medium saucepan and add the water. Bring to a boil, turn down to a simmer and cook for
• When the onions are done, turn the heat to medium-high and add the chicken. Cook for several minutes, allowing it to brown up a bit, then add 3 cups water, carrots, and potatoes; cover and bring to a boil. Lower heat to medium-low and add the apple, salt and curry powder. Cover and simmer for about 15-20 minutes or until the carrots and potatoes are tender.
• Meanwhile, make the roux by adding the butter to a small saucepan over medium low heat. When butter has melted, whisk in the flour. Cook until the flour starts to turn a medium gold, about 5 minutes. Add the curry powder, cayenne pepper, and freshly ground black pepper, stirring until fragrant, about 1 minute. Next add the ketchup, Worcestershire sauce, and honey, mixing well to combine. Whisk in 1 cup water. Once smooth pour roux mixture into the chicken/vegetable pot, stirring to prevent lumps and bring to a boil. Add the peas and turn down to a simmer. Cook for 10 minutes until sauce has thickened and chicken is cooked through. Serve over rice.

• Rinse brown rice and set aside.
• Heat oil in a medium-large pot or saucepan over high heat. Add half of the olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
• Now add the remaining olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown.
• Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes until all the liquid is absorbed. Stir in between starting at about 25 mins.
• When rice is done, add back in the mushrooms kept aside. Add in the optional tablespoon of butter and mix well. Top with green onions.
• Sprinkle some lime juice just before enjoying mushroom pilaf in the bowl and enjoy!

Notes

• Cremini mushrooms and baby Bella mushrooms are the same, regular white button mushrooms will work too.
• If you are using other rice, such as white basmati or jasmine rice, that can work, however reduce the cooking time depending on the rice you choose. For example, cook covered for 15 minutes for white rice.
• If you are using Better Than Bouillon base to make broth, you may want to skip adding salt.

• Place the sliced beef in a medium bowl.
• Add the marinade ingredients and mix thoroughly.
• Let beef marinate at room temperature for 15 minutes.
• Heat a large sauté pan or wok over high heat
• Add 1 tablespoon of the oil.
• Carefully place beef slices in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
• To the same pan add the remaining 1 tablespoon oil.
• Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
• Add all the vegetables to the pan and stir-fry for a minute or two.
• Add the cooked reserved beef, mixing well to combine.
• Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
• Adjust seasonings. Vegetables should be slightly crisp, not limp and beef should be cooked through.
• Remove from heat and stir in peanuts.