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The holiday season is here and this recipe from The Cooking Doc will be a delicious addition to your holiday fare OR anytime of year. #changeyourbuds

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INGREDIENTS:
2 cups brown jasmine rice
2 cups oyster or other mushroom; wiped clean, stem removed and sliced into thick slices
Juice of ½ orange
1 teaspoon lemon zest
½ cup chopped onion
2 tablespoons extra virgin olive oil
2 tablespoons Earth Balance
2 cups broth (veggie broth for a vegan version or chicken broth. Homemade is best.)
5 sprigs of fresh thyme
1 cup edamame
1 cup chopped walnuts
1 cup chopped apples
Salt and Pepper

DIRECTIONS:
1. Place rice in a bowl, cover with water and let sit for at least an hour.
2. Preheat oven to 350 degrees.
3. Warm an oven proof sauce pan over medium heat on the stove top.
4. Once warm, add the olive oil and Earth Balance.
5. Once the oil is warmed, add the onions, season with salt and pepper, and cook for 2 - 3 minutes until they just begin to soften.
6. Add the mushrooms, season with a little more salt and pepper, and cook for 3 - 5 minutes until all vegetables are starting to soften, but not brown.
7. Add the rice and cook for 3 - 5 minutes until the rice begins to lightly toast.
8. Add the stock, orange juice and thyme sprigs and bring to a boil over high heat.
9. Cover with a tight-fitting lid and cook in the oven until the water is gone and the rice is cooked. This will take 15 - 25 minutes.
10. Remove from the oven.
11. Uncover and add the apples to the top of the rice without stirring, recover and let stand for 25 minutes before serving.
12. When ready to serve, top with edamame and walnuts for added protein

Serve as a standalone meal or as a side dish with a large chicken or turkey dish and salad.