Meet Pat Brett
Over 20 years ago KWF founder, Terry Brett, started the yogurt program at Seven Stars Farm in Kimberton, Pa to utilize all of the milk produced by their herd. To facilitate the program Terry’s wife, Pat, opened a small farm store where they could sell the yogurt made on the farm. From that farm store came the original Kimberton Whole Foods store. Pat was the very first Store Manager at our flagship store in Kimberton, and continues to fulfill an essential role in the company as Co-Owner of KWF. Over the years, Pat’s recipes, her involvement in the Cafe and her culinary talent have been acclaimed by the KWF team.
You Will Need
- 1 medium cooking pot
- 2 sauté pans
- 1 cup basmati rice
- 1 ¾ cups water
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch of saffron
- 1 cup sliced shiitake mushrooms (remove stems)
- 1 thinly sliced red pepper
- 2 thinly sliced green onions
- 3 tablespoons of chopped parsley
- 3 tablespoons of water
- ½ cup chopped almonds
In a medium pot heat oil, then add rice. Sauté for a few minutes. Add water, saffron, salt and pepper. Bring to a boil, turn down to simmer, cover and cook for about 20 minutes. Meanwhile…
In a separate pan saute mushrooms, red pepper, green onions, and parsley in 3 tablespoons of water for a few minutes. Toast ½ cup almonds in a dry pan.
Fluff rice with fork, before turning out into a bowl. Add mushroom mixture and toasted nuts. Toss gently. Add more salt and pepper to taste. Drizzle with additional tablespoon of olive oil. Serve warm, at room temperature, or enjoy cold.
*This recipe is gluten free and vegan.