Vegan Rice with Mushrooms
Ingredients:
- 1 cup long-grain brown rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (about 225g) mushrooms (cremini or button), sliced
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- Salt and pepper to taste
- 2 tablespoons soy sauce or tamari
- Fresh parsley for garnish (optional)
- Instructions:
- Rinse the Rice:
- Rinse the brown rice under cold water until the water runs clear. This helps remove excess starch.
- Cook the Rice:
- In a medium-sized saucepan, bring the vegetable broth to a boil.
- Add the rinsed rice to the boiling broth, reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and water is absorbed
- Sauté Onions and Garlic:
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and continue to sauté for an additional minute until fragrant.
- Add Mushrooms:
- Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
- Season with Herbs and Spices:
- Sprinkle dried thyme, dried rosemary, salt, and pepper over the mushrooms. Stir to combine and let the flavors meld for a few minutes.
- Combine with Rice:
- Once the rice is cooked, add it to the skillet with the sautéed mushrooms. Mix well to combine all the ingredients.
- Add Soy Sauce:
- Drizzle soy sauce or tamari over the rice and mushroom mixture. Stir to evenly distribute the flavors.
- Adjust Seasoning:
- Taste the dish and adjust the salt and pepper according to your preference.
- Garnish and Serve:
- Garnish with fresh parsley, if desired, for a burst of freshness.
- Serve the Vegan Rice with Mushrooms as a standalone dish or as a flavorful side.
- Nutrition Facts (Per Serving – Serves 4):
- Calories: 250
- Fat: 5g
- Protein: 7g
- Total Carbohydrates: 45g
- Dietary Fiber: 4g
- Net Carbs: 41g
