Asian Mushroom Rice

EASY, delicious 6-ingredient Asian Mushroom Rice! Made with savory flavors of garlic, onion, and tamari. Turn it into a main dish with some simple additions!

Mushroom Rice! We love this easy, 6 ingredient Asian-style dish. So simple but satisfying. I created it to be a side dish. However it could easily be morphed into a main dish! Include extra veggies like asparagus, snap peas, or mung bean sprouts. Or add a protein boost with edamame, tempeh, or tofu. (Like our favorite Asian Garlic Tofu.) Plus it’s also great made with quinoa instead of rice. See the notes below the recipe for additional info and tips. Hope you also enjoy!

I also wanted to quickly mention this book I enjoyed. It dives into the wonderful world of mushrooms. Plus it’s fun, informative, and easy to understand. Author Tero breaks down ten different mushrooms. He explains how their incredible benefits can be a powerful tool in promoting whole body health. (Also with many fun facts and vegan recipes included.) So it’s worth checking out if the topic interests you!

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5 from 3 votes

Asian Mushroom Rice

EASY, delicious 6-ingredient Asian Mushroom Rice! Can easily be made into a main dish with more veggies, edamame, tofu, tempeh.

Author: Kaitlin – The Garden Grazer

Prep Time:40 minutes

Total Time:40 minutes

Category: Side Dish

Cuisine: Gluten-Free Option, Oil-Free, Vegan

Servings:6 side servings

Ingredients

• 1 cup brown basmati rice (uncooked)
• 1 lb. mushrooms (cremini, button, shiitake, oyster, etc.)
• 1 onion
• 2-3 cloves garlic
• 3 green onions
• 1 1/2 Tbsp. tamari (or soy sauce)
• Optional: asparagus, mung bean sprouts, spinach (stir in during last few minutes of cooking), other veggies, sesame seeds for topping

Instructions

• Cook rice according to package instructions* (use veggie broth for more flavor if desired).
• Meanwhile, finely dice onion. Slice mushrooms, not too thin, about 1/3-1/4 inch.
• In a large skillet over med-high heat, saute onion for about 7-8 minutes. (I use water/veggie broth to saute.)
• Add mushrooms and cook another 8 minutes.
• Meanwhile, mince garlic and slice green onions.
• When mushrooms are softened, add garlic and saute 1 minute.
• Reduce heat to medium. Add cooked rice, green onions, and tamari.
• Stir well and cook for about 5 minutes or until heated through. (Add spinach and/or mung bean sprouts during this step if using.)
• Season to taste with more tamari if desired before serving.

Notes

*Rice notes: to prepare this even faster, rice can be cooked ahead of time and stored covered in fridge until ready. If your rice cooking time is longer (40-50 minutes), you may want to wait a bit before starting the rest of the dish so the rice finishes in time for when you need it.

You can also substitute quinoa for rice (for faster cooking time as well).

I’m a huge mushroom lover so I often add even more mushrooms – closer to 20-24 oz. rather than 16 oz.

Made gluten-free with tamari.

Nutrition Per Serving (estimate)

Calories: 144kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Potassium: 376mg | Fiber: 2g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 4.4mg | Calcium: 23mg | Iron: 1.2mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Mushroom Rice? Also see the full “Asian Inspired” recipes on the site for more plant based inspiration. (Or try this Broccoli with Asian Garlic Sauce!)