Mushroom Long Grain Rice (INSTANT POT) and….info about carbs.


  • 3 Cups Long Grain Rice
  • 3 Cups Bone Broth (any flavor)
  • 1 lb sliced mushrooms (divided)
  • 1/2 C Butter (divided)
  • 1 bunch green onions (sliced)
  • Salt & Pepper to taste


  1. Rinse and thoroughly drain rice. Add rice to instant pot.
  2. Add broth to cover rice.
  3. Add 1/2 of the mushrooms and salt and pepper to taste.
  4. Cook rice for 20 minutes, turn off instant pot and allow a natural release.
  5. While rice is cooking, melt 1/4 C butter in a large frying pan over medium heat and cook the other 1/2 mushrooms until golden brown. Set aside.
  6. Once natural release has finished, carefully open the lid and add 1/4 C butter and carefully toss until melted. Add browned mushrooms and sliced green onions. Mix and serve!

Long grain rice is the WHOLE grain of rice. Nothing has been removed from it. The bran and germ layers are left intact, (the most nutritious part) giving the rice a nutty, grainy flavor and a chewy bite. It also takes longer to cook than “normal” rice that you buy from the store….which is usually a medium or short grain rice. Nutritionally, long grain rice has so many health benefits. It has a lot of fiber, which helps to keep you feeling full. It has a lower glycemic index to help control blood sugars and excellent antioxidants for heart health.

I love long grain rice…I love the chewy, heartiness of it. Frank the dog likes it too! One thing I learned during many different roads of my health journey…was how much I craved rice and other whole grains. Not white sticky rice, or boil in a bag rice…but real rice. I think our bodies crave health. We also know what is good for us and what isn’t. The culture in our world right now is so anti-carb…and I don’t believe that’s real life. It’s not truth either. Carbs are fuel. Energy. Who here needs more energy? phhht.

Healthy, good carbs are meant to fuel us! I’m not talking about cold cereal and pop-tart carbs….I’m talking about grains. And potatoes. And beans. And fruit. Remember the food pyramid back in grade school? I think they were really on to something. And real butter? Ummm yes. Julia Child taught me a lot about butter…her love for it is something her and I share…because we are besties. I will talk about healthy fats another time.

I found these 2 nutritional posters while searching for the old fashioned food pyramid. They fascinated me! The one on the left is from the 50’s and the one on the right is from the 40’s. I feel like we’ve come full circle…or at least I have. In between these time frames and today….we have introduced mass processing and GMO foods…and most of all..convenience. All of the foods shown in the posters are natural, whole and healthy. No processed sugar, no fast food, no high fructose corn syrup. Hardly anything in the pictures are in cans…maybe some tuna and some fruits and veggies. It’s fresh REAL AND RAW food. I think I’m gonna choose it!

Maybe she’s crazy…maybe she just needs carbs. YOU. DON’T. KNOW.

Artisan Sourdough Bread

This is the recipe I started with. I found it was the simplest and most consistent one for me. A crusty outside, chewy inside. It does not taste like “sourdough”. Every single loaf is different, weird shapes and scoring…. the uglier the better! You literally can’t go wrong. Give it a try! (I will be adding a video soon of the entire process)


  • 2 C (480 grams) Sourdough Starter (Natural Yeast)
  • 5 C (625 grams) Unbleached White Whole Wheat Flour
  • 3/4 C (90 grams) Brown Whole Wheat Flour
  • 1 3/4 C-2C (420-480 grams) Filtered Room Temperature Water
  • 2 1/2 (14 grams) tsp salt


  1. In a large glass bowl, combine all ingredients except the salt. Mix well until all of the flour is moistened to form a soft, tacky dough. (Sourdough is sticky… this is normal. It won’t feel like smooth soft, dry dough) Cover and let rest for 20 minutes so the flour can absorb the water. (You can use a mixer or hand mix it)
  2. Add the salt, knead the dough until it’s smooth, about 5 minutes. Place the dough back into the bowl, cover and let rise for 1 hour.
  3. Inside the bowl, pinch one side underneath the dough and pull (fold) to the other side. Turn 1/4 turn and repeat. Repeat this about 8 times until the dough has been completely folded. Cover and let rise for another hour.
  4. Turn out the dough and divide in half. Gently shape into 2 rounds by turning the dough in circles while the bottom continues to touch the counter (like a steering wheel) to create tension on the surface of your dough. Tension is what makes your loaf stand tall and proud.
  5. Place each round into a floured banneton bowl or into a lightly greased bowl. (There are so many ways to do this last rise….with good tension, you can even just place it on some parchment to rise without a form) Cover and let rise until light and airy. About 2-3 hours.
  6. Preheat oven to 450° (with dutch oven or baking stone inside). Gently turn loaves onto parchment, score them with a sharp knife or lame, (have fun with that part!!) and carefully lift or slide parchment into the dutch oven or onto the baking stone.
  7. If using a dutch oven, bake with the lid on for 20 minutes, then remove the lid and bake an additional 20 minutes.
  8. If using a baking stone or baking sheet, place a pan of boiling water inside of the oven, and bake bread for 40 minutes.

My favorite way to eat sourdough like this….is avocado toast! It’s AMAZ-ZA-ZING!! It makes incredible grilled cheese sandwiches, dipped in olive oil and balsamic, and is just delightful as a slice with plain ‘ol butter. ENJOY!!