Sauté the onions on olive oil, add chili. Then add rice and spices, and a little bit of water. Keep stirring. Then pot a lid on and cook for a few minutes – like making a risotto.
Keep adding water till it’s heated, nice and creamy. Then add nutritional yeast, soy sauce and salt to taste.
Sauté mushrooms in olive oil with the chili, pepper and soy sauce until tender.
Serve the rice topped with mushrooms and greens seasoned with mixture of Extra Virgin Olive Oil and Ume Su (Japanese vinegar – my absolute favorite – it’s sour and salty and makes everything taste better).