Asian-Style Mushroom Rice

A savory mushroom rice that is simple to prepare! Turn it into a main dish with more veggies, edamame, tofu, or tempeh.

AuthorKaitlin - The Garden Grazer

Prep Time:40

Total Time:40

CourseSide Dish

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

Servings side servings

Ingredients

1 cup brown basmati rice (uncooked)
1 lb. mushrooms (cremini, button, shiitake, oyster, etc.)
1 yellow 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 medium-high heat, sauté onion for about 7-8 minutes. (I use water/veggie broth for no-oil sauté method, adding more as needed.)
Add mushrooms and cook another 8 minutes.
Meanwhile, mince garlic and slice green onions.
When mushrooms are softened, add garlic and sauté 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: To prepare this even faster, the rice can be cooked ahead of time and stored covered in fridge until ready. If your 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.

Quinoa: You can also substitute quinoa for rice. (This results in faster cooking time as well.)

Mushrooms: I love mushrooms, so I often add even more (closer to 20-24 oz. rather than 16 oz.)

For gluten-free: Use tamari.

Nutrition Per Serving (Estimate)