Mushroom Rice

Mushroom Rice is a hearty and flavorful dish that combines the earthiness of mushrooms with the comforting texture of rice. This dairy-free recipe is perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients

• Brown rice - 1 cup
• Mushrooms (cremini or button) - 200 grams, sliced
• Vegetable broth - 2 cups
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Thyme (fresh or dried) - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parsley (fresh, chopped) - 2 tablespoons for garnish

Steps

1. Rinse the brown rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
3. Add the minced garlic and sliced mushrooms to the saucepan. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
4. Stir in the rinsed brown rice, thyme, salt, and pepper. Mix well to combine all ingredients.
5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
6. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and drizzle with the remaining tablespoon of olive oil.
7. Serve hot, garnished with fresh chopped parsley.

Nutrition

• Calories: 330
• Protein: 7 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants from mushrooms, supporting immune function.

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