brown mushroom rice recipe

Written ByJenny Smyth Posted on
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The Best brown mushroom rice recipe

I’ve been making this brown mushroom rice recipe for years, and it’s always a hit with my family. The dish is inspired by the traditional cuisine of Southeast Asia, where it’s often served as a side dish or used as a base for other meals. The combination of earthy mushrooms, nutty brown rice, and aromatic spices is truly unique and delicious.

One of the things I love about this recipe is that it’s incredibly easy to make – just sauté some onions and garlic, add in the mushrooms and rice, and let it simmer until everything is cooked through. It’s perfect for a weeknight dinner or a special occasion, and it’s also a great way to get more fiber and nutrients into your diet. As I mentioned earlier, the key to this recipe is the cooking technique.

You want to cook the rice until it’s just tender, but still slightly firm in the center. This will help it hold its shape and prevent it from becoming mushy. To achieve this, I like to use a combination of short-grain brown rice and a bit of oil to prevent sticking.

I also add in some aromatics like ginger and lemongrass to give the dish an extra boost of flavor. One of my favorite things about this recipe is how versatile it is. You can serve it as a side dish, use it as a base for other meals, or even turn it into a main course by adding in some protein like chicken or shrimp.

It’s also a great way to use up any leftover vegetables you might have on hand. In addition to being delicious and versatile, this recipe is also incredibly healthy. The brown rice provides fiber and nutrients, while the mushrooms add antioxidants and immune-boosting properties.

And because you’re cooking everything together in one pot, you can be sure that all the flavors are melding together perfectly. Overall, I highly recommend giving this brown mushroom rice recipe a try! It’s easy to make, packed with nutrients, and tastes amazing – what more could you ask for?

Brown Mushroom Rice

4.9 from 1329 votes

A hearty and flavorful side dish featuring earthy brown mushrooms and nutty brown rice. This simple recipe combines sauteed mushrooms with aromatic herbs for a satisfying accompaniment to any meal.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Rice

1 cup brown rice
2 cups vegetable broth
1 tablespoon olive oil
1/2 teaspoon salt

For the Mushrooms

8 ounces brown mushrooms, sliced
2 tablespoons butter
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Rinse the brown rice under cold water until the water runs clear.
2In a medium saucepan, combine the rinsed rice, vegetable broth, olive oil, and salt.
3Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 to 35 minutes until the rice is tender and the liquid is absorbed.
4While the rice cooks, melt the butter in a large skillet over medium-high heat.
5Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they are golden brown and have released their moisture.
6Reduce the heat to medium and add the minced garlic, dried thyme, and black pepper to the skillet.
7Cook for 1 minute until fragrant, stirring constantly to prevent the garlic from burning.
8Fluff the cooked rice with a fork and add it to the skillet with the mushrooms.
9Stir gently to combine all ingredients and cook for 2 minutes over medium heat until everything is heated through.
10Remove from heat and sprinkle with fresh parsley before serving.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 10g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 580mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 6g

📝Notes

For a vegan version, substitute the butter with additional olive oil or a plant-based butter. You can also add other vegetables like diced onions or bell peppers along with the mushrooms for extra flavor and texture.

Watch Video Of How Brown Mushroom Rice Works

To store leftovers, let the rice cool completely and put it in an airtight container. It will keep in the fridge for up to four days.

When reheating, add a little water or broth to the pan and warm it on the stove over medium heat. This helps the rice stay fluffy and not dry out.

For serving, I like to top the rice with fresh parsley or green onions for a pop of color. It also works well as a side dish for family gatherings or potlucks.

You can even pack it for lunch the next day. This recipe is always a good idea because it is easy, healthy, and everyone enjoys it.

❓ Frequently Asked Questions About Brown Mushroom Rice

Q: What type of mushrooms should I use for this recipe?

A: You can use any type of mushroom you like for this recipe – button mushrooms, cremini mushrooms, or even shiitake mushrooms work well. Just be sure to clean them thoroughly before using.

Q: Can I make this recipe in advance?

A: Yes – you can make this recipe up to a day in advance. Simply refrigerate or freeze it until you’re ready to reheat it.

Q: How do I store leftover mushroom rice?

A: To store leftover mushroom rice, simply let it cool completely before transferring it to an airtight container or plastic bag. Store in the refrigerator for up to three days or freeze for up to three months.

Q: Can I reheat mushroom rice safely?

A: Yes – simply reheat leftover mushroom rice in the microwave or on the stovetop until steaming hot.

Q: What are some good variations on this recipe?

A: Some ideas for variations on this recipe include adding in diced chicken or shrimp for added protein; using different types of mushrooms like oyster or portobello; or adding in some chopped fresh herbs like parsley or cilantro.

Q: Can I make this recipe vegan?

A: Yes – simply omit the chicken broth if you’re using animal-based broth; instead use vegetable broth or water as a substitute.

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