Asian-Style Mushroom Rice

A savory mushroom rice that is simple to prepare! Turn it into a main dish with more veggies, edamame, tofu, or tempeh.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cook rice according to package instructions* (use veggie broth for more flavor if desired).
2. 2Meanwhile, finely dice onion. Slice mushrooms, not too thin, about 1/3-1/4 inch.
3. 3In 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. 4Add mushrooms and cook another 8 minutes.
5. 5Meanwhile, mince garlic and slice green onions.
6. 6When mushrooms are softened, add garlic and sauté 1 minute.
7. 7Reduce heat to medium. Add cooked rice, green onions, and tamari.
8. 8Stir well and cook for about 5 minutes or until heated through. (Add spinach and/or mung bean sprouts during this step if using.)
9. 9Season to taste with more tamari if desired before serving.