1 1/4 cup jasmine rice
1/4 cup quinoa
3/4 cup chopped or sliced mushrooms
1 heaping tbsp minced garlic
2 tbsps coconut oil
3 cups chicken broth
2 tsps hemp protein powder (optional)
Soak rice and quinoa in warm water for 15 minutes, then drain and set aside.
Heat oil in a fry pan and sauté garlic and mushrooms until lightly golden. Toss in the rice and quinoa (you may want to add a bit more coconut oil too) Stir to coat.
Add pumpkin seeds to taste along with hemp protein powder for a little nutty taste. Pour in the broth and heat through, then cover and bake in a 350 F oven for 15-20 minutes.
Once all the liquid has been absorbed your mushroom rice quinoa pilaf is ready!
Garnish with more pumpkin seeds and serve.