Vegan Rice with Mushrooms

Indulge in the comforting flavors of our Vegan Rice with Mushrooms recipe, a wholesome and savory dish that’s perfect as a standalone meal or a delightful side. Crafted with nutritious ingredients and infused with aromatic herbs and spices, this dish promises to satisfy your cravings while nourishing your body.

Why Choose This Recipe?

Our Vegan Rice with Mushrooms is a testament to the beauty of simplicity and flavor harmony. With just a handful of ingredients, including hearty brown rice, earthy mushrooms, and fragrant herbs, this dish comes together effortlessly, yet delivers a depth of flavor that will impress even the most discerning palates. Whether you’re following a vegan lifestyle or simply seeking a delicious and nutritious meal, this recipe is sure to become a staple in your culinary repertoire.

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 dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons soy sauce or tamari
  • Fresh parsley for garnish (optional)

Instructions:

  1. Rinse the Rice: Begin by rinsing the brown rice under cold water until the water runs clear. This helps remove excess starch and ensures fluffy cooked rice.
  2. 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 the liquid is absorbed.
  3. Sauté Onions and Garlic: Meanwhile, in a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Then, add minced garlic and continue to sauté for an additional minute until fragrant.
  4. Add Mushrooms: Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, infusing the dish with their rich flavor.
  5. 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, creating a fragrant aroma.
  6. Combine with Rice: Once the rice is cooked, add it to the skillet with the sautéed mushrooms. Mix well to combine all the ingredients, ensuring that the flavors are evenly distributed throughout the dish.
  7. Add Soy Sauce: Drizzle soy sauce or tamari over the rice and mushroom mixture, imparting a savory umami flavor that enhances the overall taste profile of the dish.
  8. Adjust Seasoning: Taste the dish and adjust the salt and pepper according to your preference, ensuring a perfectly balanced flavor profile.
  9. Garnish and Serve: For a finishing touch, garnish the Vegan Rice with Mushrooms with fresh parsley, if desired, adding a pop of color and freshness. Serve the dish as a standalone meal or alongside your favorite entrees for a complete and satisfying dining experience.

Nutrition Facts (Per Serving – Serves 4):

  • Calories: 250
  • Fat: 5g
  • Protein: 7g
  • Total Carbohydrates: 45g
  • Dietary Fiber: 4g
  • Net Carbs: 41g

Savor the wholesome goodness of our Vegan Rice with Mushrooms, a nourishing and flavorful dish that’s as satisfying to eat as it is simple to prepare. With its delightful blend of ingredients and aromatic seasonings, this recipe is sure to become a beloved favorite in your kitchen.

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