1 cup basmati rice
2 cups vegetable broth
1 tablespoon olive oil
1 onion, thinly sliced
2 cloves garlic, minced
8 ounces mushrooms (such as cremini or button), sliced
1 teaspoon soy sauce or tamari
Salt and pepper to taste
Fresh parsley or green onions for garnish (optional)
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice and reduce the heat to low. Cover and let the rice cook for about 15-20 minutes or until all the liquid is absorbed and the rice is tender. Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook until they become golden brown and crispy, stirring occasionally. Remove the fried onions from the skillet and set them aside on a paper towel-lined plate to drain excess oil.
In the same skillet, add the minced garlic and sliced mushrooms. Cook for about 5-7 minutes until the mushrooms are tender and slightly browned. Stir in the soy sauce or tamari and season with salt and pepper to taste.
Once the mushrooms are cooked, add the cooked rice to the skillet and toss everything together, making sure the mushrooms are evenly distributed.
Serve the rice topped with the fried onions and garnish with fresh parsley or green onions if desired.