1. Melt butter in a medium skillet over medium heat and add the onion, celery, and mushrooms. Sauté, stirring frequently, until the onion is translucent and the mushrooms have released their liquid and are browning, about 9 minutes. Add the garlic and cook until fragrant (about 2 minutes), stirring frequently, being careful not to burn the garlic.

2. Add the hemp seeds and almonds to the skillet, then add the broth and apple cider vinegar, stirring to moisten the hemp seeds. Reduce heat to low and continue to stir while cooking, for about 1 minute. Cover and cook over low heat for 15 minutes. Add the salt, pepper, and green onions and stir to combine; cover again and continue cooking for an additional 5 minutes. Remove from heat and stir in 3 teaspoons of minced parsley.

3. Transfer to a serving bowl and top with remaining parsley.

Optional: Bulk up the recipe by adding diced organic vegetables such as red bell pepper, broccoli, or cauliflower. Just sauté along with the onion, celery, and mushrooms, adding more butter and chicken broth if needed.