Asian-Style Mushroom Rice

Ingrédients

• 1 cup brown basmati rice
• 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

Préparation

1. 1

   Cook rice according to package instructions* (use veggie broth for more flavor if desired).

2. 2

   Meanwhile, finely dice onion. Slice mushrooms, not too thin, about 1/3-1/4 inch.

3. 3

   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.)

4. 4

   Add mushrooms and cook another 8 minutes.

5. 5

   Meanwhile, mince garlic and slice green onions.

6. 6

   When mushrooms are softened, add garlic and sauté 1 minute.

7. 7

   Reduce heat to medium. Add cooked rice, green onions, and tamari.

8. 8

   Stir well and cook for about 5 minutes or until heated through. (Add spinach and/or mung bean sprouts during this step if using.)

9. 9

   Season to taste with more tamari if desired before serving.