Vegan Rice with Mushrooms is a simple yet flavorful dish that combines hearty, earthy mushrooms with tender rice, creating a perfect side dish or a main meal. The savory, umami-rich mushrooms are sautéed to perfection and paired with perfectly cooked rice, making this dish a comforting and satisfying option for any meal. It’s packed with flavors, wholesome, and completely plant-based—ideal for both vegans and non-vegans alike. Add herbs and spices to elevate the dish or serve it alongside your favorite protein for a complete meal!
Ingredients:
- 1 cup long-grain rice (white, brown, or basmati)
- 2 tbsp olive oil (or vegan butter)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups mushrooms, sliced (such as cremini, button, or portobello)
- 1 tsp dried thyme (or fresh thyme, chopped)
- 1 tsp dried rosemary (optional)
- Salt and pepper, to taste
- 2 ½ cups vegetable broth (or water for a lighter version)
- 1 tbsp soy sauce or tamari (optional, for extra umami flavor)
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Rice:
- If using white rice: In a medium pot, bring 2 cups of water (or vegetable broth for added flavor) to a boil. Add the rice, cover, and reduce the heat to low. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- If using brown rice: Follow the same method, but expect a cooking time of about 35-40 minutes, or until the rice is tender.
- Once cooked, remove the rice from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork to separate the grains.
- Sauté the Mushrooms:
- While the rice is cooking, heat the olive oil (or vegan butter) in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened.
- Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
- Add the sliced mushrooms to the skillet, along with the dried thyme, rosemary (if using), salt, and pepper. Cook the mushrooms for about 6-8 minutes, stirring occasionally, until they release their moisture and become golden and tender.
- Combine the Rice and Mushrooms:
- Once the mushrooms are cooked, add the cooked rice to the skillet with the mushrooms. Stir to combine and ensure the rice is evenly coated with the mushroom mixture.
- Pour in the vegetable broth and soy sauce (if using), stirring well. Let the rice and mushrooms cook together for an additional 3-5 minutes to absorb the flavors and heat through.
- Serve:
- Transfer the vegan rice with mushrooms to a serving dish and garnish with fresh parsley.
- Serve immediately as a side dish, or add your favorite vegan protein (such as tempeh, tofu, or beans) for a complete meal.
Nutrition (per serving, assuming 4 servings):
- Calories: ~200-250 kcal
- Protein: ~4-6 g
- Fat: ~8-10 g
- Carbohydrates: ~30-35 g
- Fiber: ~3-5 g
- Sugars: ~2-3 g
- Sodium: ~300-400 mg (depending on broth and soy sauce)
- Vitamin C: ~2-4% of the Daily Value (from fresh herbs)
- Calcium: ~2-4% of the Daily Value (from vegetable broth)
Notes:
- Rice Variations: Feel free to use different types of rice for variety. Brown rice or basmati rice will offer a nuttier flavor and more fiber, while white rice will be lighter and quicker to cook.
- Mushroom Varieties: You can use any mushrooms you prefer, such as portobello, shiitake, or even oyster mushrooms for more complexity in flavor.
- Broth or Water: Using vegetable broth instead of water will add more depth to the dish. You can also use mushroom broth for an even richer mushroom flavor.
- Adding Protein: To make this dish more filling, you can add sautéed tofu, tempeh, or chickpeas for extra protein.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of vegetable broth or water.
This Vegan Rice with Mushrooms is a comforting and versatile dish that’s easy to prepare, full of flavor, and perfect for a weeknight dinner or meal prep. Whether enjoyed on its own or paired with other dishes, it’s sure to satisfy!