Asian-Style Mushroom Rice
User Reviews
5
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Prep Time
40 mins
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Total Time
40 mins
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Servings
6 side servings
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Calories
145 kcal
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Course
Side Dish
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Cuisine
Asian, Vegan, gluten-free
Asian-Style Mushroom Rice
Description
This recipe uses cooked brown basmati rice mixed with a sauté of mushrooms and onions, bringing earthiness and sweetness to the grain. The mushrooms—cremini, button, shiitake, or oyster—are sliced moderately thick for texture and cooked with diced onions until tender. Garlic and green onions add depth and freshness, while tamari seasons the dish with rich umami.
The method involves stir-frying the aromatics and mushrooms before incorporating the rice, ensuring even flavor distribution and a pleasing combination of textures, including the slight chew of brown rice and softness of vegetables. Optional ingredients like spinach, mung bean sprouts, or asparagus can be folded in near the end for color and nutrients, making the dish adaptable.
It serves well as a vegetarian main or side dish, suitable for gluten-free diets when using tamari. Cooking the rice in vegetable broth enhances flavor. The dish can be prepared ahead, with cooked rice stored refrigerated, making it efficient for planned meals. Adjustments to mushrooms volume allow a more mushroom-forward profile if desired.
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)
- asparagus optional, stir in during last few minutes of cooking for veggies, for topping for sesame seeds
- mung bean sprouts
- spinach
- sesame seeds
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
- Cooking rice ahead and refrigerating saves time during preparation.
- Quinoa may substitute for rice for a faster cooking option.
- Increasing mushrooms quantity intensifies the mushroom flavor and texture.
- Use tamari instead of soy sauce for gluten-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6side servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 382mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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