In a large pot heat 1 tbsp. of coconut oil, add the minced garlic and stir until fragrant and the garlic is lightly browned.

Add the sliced mushrooms and stir until slightly tender, about 2-3 minutes. Add the chopped asparagus with a dash of salt and freshly ground pepper to taste.

Stir all together for a few minutes until fragrant.

Add the brown rice and turmeric and mix with the asparagus and mushrooms for 2-3 minutes.

Add the water and mushroom stock and cover to cook for 20 -25 minutes or until well done, stirring occasionally.

In a bullet or food processor, add the lemon juice & zest along with the garlic, salt, black pepper, and olive oil and pulse until evenly combined, and you have a zesty sauce. Set aside.

Once the rice is well done, mix in the chopped green onions and add the sauce once ready to serve.

This recipe is best served warm but also tastes delicious eaten cold with a side of greens.