Ingredients:
- 1 cup long-grain rice (such as basmati or jasmine)
- 2 tablespoons olive oil (or vegan butter)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (button, cremini, or any mushrooms you prefer)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 teaspoon dried rosemary (optional)
- 2 cups vegetable broth (or water)
- Salt and pepper, to taste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, add the rice and 2 cups of vegetable broth (or water). Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
- Once cooked, fluff the rice with a fork and set aside.
2. Sauté the Mushrooms and Aromatics:
- While the rice is cooking, heat the olive oil (or vegan butter) in a large skillet or pan over medium heat.
- Add the onion and sauté for about 5 minutes, until softened and translucent.
- Add the garlic and sauté for another 30 seconds until fragrant.
- Add the sliced mushrooms to the pan and cook for about 5-7 minutes, until they release their moisture and become golden brown. Stir occasionally.
3. Season and Combine:
- Stir in the dried thyme, rosemary (if using), soy sauce, and a pinch of salt and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- If the mushrooms begin to stick to the pan, you can add a splash of vegetable broth or water to deglaze.
4. Combine Rice and Mushrooms:
- Add the cooked rice to the mushroom mixture and stir until everything is well combined. Cook for another 2-3 minutes, allowing the rice to absorb the flavors of the mushrooms.
5. Serve:
- Garnish with fresh parsley and serve hot.
Tips:
- Mushroom Variety: You can use any variety of mushrooms you like, such as shiitake, cremini, portobello, or a mix of different types.
- Flavor Boost: Add a splash of white wine while sautéing the mushrooms for a deeper flavor.
- For a Creamy Version: Stir in a bit of coconut milk or cashew cream after combining the rice with the mushrooms for a creamier texture.
- Add Protein: To make this a more filling meal, add cooked tofu, chickpeas, or lentils to the rice for a protein boost.
This Vegan Rice with Mushrooms is a flavorful and versatile dish that can be served as a side to your favorite main course or enjoyed on its own. It’s simple, hearty, and packed with savory goodness! Enjoy!
