Asian-Style Mushroom Rice

Easy, delicious, 6-ingredient Asian-inspired Mushroom Rice! Made with savory flavors of garlic, onion, and tamari. Can also turn it into a main dish with some simple additions like tofu, tempeh, or edamame.

Mushroom Rice! We love this easy, 6 ingredient Asian-inspired 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 vegetables like asparagus, snap peas, or mung bean sprouts. Or add a protein boost with edamame, tempeh, or tofu. (Like our favorite Asian-Style 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!

Ingredients for Mushroom Rice

For this recipe you’ll need:

• Brown rice (or your own favorite)
• Mushrooms (I use cremini, but try oyster, shiitake, button, or a blend!)
• Onion
• Garlic
• Green onion (scallion)
• Tamari

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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.)

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5 from 3 votes

Asian-Style Mushroom Rice

Easy Asian-style Mushroom Rice! Can easily be made into a main dish with more veggies, edamame, tofu, tempeh.

AuthorKaitlin – The Garden Grazer

Prep Time40 mins

Total Time40 mins

CategorySide Dish

CuisineAsian-Inspired, Gluten-Free Option, Oil-Free, Vegan

Servings6 side servings

Ingredients

US Customary – Metric

• 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

Cook ModePrevent your screen from going dark

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: 144 kcalCarbohydrates: 29 gProtein: 5 gFat: 1 gSaturated Fat: 1 gPotassium: 376 mgFiber: 2 gSugar: 2 gVitamin A: 60 IUVitamin C: 4 mgCalcium: 23 mgIron: 1 mg

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If you’re enjoying this Mushroom Rice, also check out:

• Broccoli with Asian-Style Garlic Sauce
• Bok Choy and Shiitake Mushrooms with Garlic Sauce