Asian-Style Mushroom Rice
A savory mushroom rice that is simple to prepare and so tasty! It can easily be made into a main dish with more veggies, edamame, tofu, or tempeh.
Servings6 side servings
- 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
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, sauté onion for about 7-8 minutes. (I use water/veggie broth to sauté.)
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.
*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.
Calories: 144 kcal | Carbohydrates: 29 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Potassium: 376 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 60 IU | Vitamin C: 4 mg | Calcium: 23 mg | Iron: 1 mg