Ingredients
Scale
- 1 ½ cups long-grain rice (white or brown)
- 2 cups fresh mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon soy sauce or tamari (optional for extra umami)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Start by washing and slicing the mushrooms, dicing the onion, and mincing the garlic. Measure out all your ingredients to make the cooking process smooth.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent. Then, toss in the sliced mushrooms and cook until they release their juices and become tender.
- Stir in the rice, coating it with the flavorful oils and vegetables. Pour in the broth and add soy sauce if desired. Bring everything to a boil, then reduce the heat to low and cover the skillet.
- Allow the rice to simmer for about 15-20 minutes (or longer if using brown rice) until the liquid is absorbed and the rice is fluffy. Check occasionally and add more broth if needed to prevent burning.
- Once cooked, fluff the rice with a fork, season with salt and pepper, and garnish with fresh parsley or chives for a burst of color and flavor. Serve hot with your favorite side salads or steamed vegetables.
Notes
- For added protein, top with a fried egg or serve alongside grilled chicken or tofu.
- To save time, use pre-chopped vegetables or a vegetable prep tool.
- Adjust cooking time based on the rice type; brown rice may need longer simmering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegetarian, Healthy, Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg