Mushroom Rice
This earthy mushroom rice is such a simple, yet flavorful dish. It is a quick vegan-friendly way to switch up your rice game on a midweek time crunch.
Ingredients
- 1 cup jasmine rice
- 3 tbsp vegan butter
- 1½ lb mushrooms sliced
- 1 onion diced
- garlic minced
- 1 cup vegetable broth chicken broth if non-vegan
- 1 carrot thick slices
- salt to taste
- 1 tsp ground black pepper
Instructions
- Wash rice three times to get rid of some of that starchy content, drain and set aside.
- Heat up a large deep skillet, melt the butter and go in with the aromatics (onions & garlic), saute till fragrant.
- Toss in the sliced mushroom. Let it cook on medium to high heat for 2-3 minutes until it is light brown, add in some salt and black pepper, take the mushrooms out and set aside.
- Pour in the rice, add in the broth, cover and reduce the heat to low, let it cook for 15-20 mins. As you cook, you might need to adjust the seasoning or add little drops of water if the texture is not to your liking.
- When most of the water content is gone, while still moist, toss in the mushrooms and carrots, cover and let it keep steaming on low heat for 3-5 minutes.
- Fluff it all up using a fork till ingredients are well distributed.
Notes
Notes
- Feel free to use any type of rice, I used jasmine rice but basmati works just as well. These types of rice cook way faster than regular long-grained rice.
- I chose to use white button mushrooms for this dish, you can use this or other types such as cremini or portobello mushrooms.
- For a non-vegan version, switch out vegetable broth for chicken broth and vegan butter for regular unsalted butter.