Ongoing cheesy rice experiment. This time I prepped 1 1/2 cups dry whole grain rice per instructions, plus 1 tbsp vegetable “better than bouillon.” After the first boil, I added 1/2 cup mung beans and two cups of water, returned to boil, then simmered until all the water was absorbed. Added paprika, garlic powder, onion powder, turmeric, salt, pepper, dried parsley, a light touch of cayenne. and a heavy pour of McCormick taco seasoning. Then added about 3/4 cup nutritional yeast (1/2 cup would be better). Added water until remoistened and saucy-looking. All done!

Served with black beans and diced raw mushrooms, bell pepper, and carrots, plus some Valentina hot sauce.