With all these recipe blogs we are beginning to sound like broken records. “This is our favorite dish” has been the theme song in our house these last three weeks. We really aren’t lying though; each recipe is better than the last. Tonight’s recipe was a healthier version of a family favorite called Ruz Bish’irreeyeh. Try saying that three times fast or just pronouncing it for that matter. We know we’ve said it before, and we are sure we will say it again, but “This is our new favorite dish!” Hope you all enjoy!



  • 1 cup of quinoa spaghetti pasta (broken into pieces)
  • 1 cup of brown rice
  • 1 cup of peas
  • 1 container of sliced mushrooms
  • Lea Perrins Worcestershire sauce
  • 1 box Vegetable broth (4 cups)
  • 1 tablespoon of Earth Balance butter (dairy free)
  • 1 ½  tsp. Cinnamon
  • Salt
  • Red pepper


Slightly sauté the mushrooms on the stove with a generous drizzle of Lea Perrins Worcestershire sauce. Let cook for about three-five minutes on medium heat. Break the quinoa pasta into little pieces, about 1-2 inches long. Brown the pasta with a tablespoon of the Earth Balance on the stove until golden brown(continuously stir pasta or it will burn). Add brown rice, mushrooms, peas(we used frozen), vegetable broth, cinnamon, salt and red pepper to taste. Let come to boil and then simmer. This is cooked just like you would cook rice.
*Helpful Hint: We used a rice cooker, which made this dish almost too easy. We literally threw everything in a ten-cup rice cooker and it took an hour to completely cook. We let it steam for 15 minutes after it finished to make sure the rice was thoroughly cooked. That’s it! This is really too easy and delicious not to try.

Oh yea, and we almost forgot. With a salad on top of this rice dish, you will be in heaven. It is something about the cold salad on top of the hot rice and mushrooms…YUM-MY. We season our salad with a little olive oil, fresh lemon juice, salt, pepper, red pepper, Greek seasoning, mint, and garlic powder and our mix-ins include lettuce, tomatoes, cucumbers, red bell pepper and avocado.