Mushroom Rice Recipe | Easy One Pot Rice Recipe with Mushrooms (Vegan)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: chicken broth

Using water with herbs reduces sodium.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: canned mushrooms

Cauliflower adds volume with fewer calories.

Wash the rice well 2 to 3 times to get rid of dust & extra starch. Soak them in fresh water for 15-20 minutes.

Wash the mushrooms once while scrubbing them gently to get rid of any dirt. Pat dry them on a kitchen towel. Slice them in medium thick pieces. Keep aside.

Heat butter & oil in a pan. Add half of the mushrooms to it and sauté till you start noticing caramelisation. Transfer them in a bowl & keep aside.

In the same pan, add finely chopped onion & garlic to it. Sauté for 30-40 seconds. Add 1-2 tsp more oil if required.

Add remaining mushroom slices to the same pan & sauté for 4-5 minutes on medium high flame till they become golden brown in colour.

Add soaked rice (discard the water in which they were soaked), salt, black pepper (& soy sauce if using). Mix gently. Add vegetable stock to the pan. Bring it to boil first & then simmer. Partially cover the pan with lid.

Let the rice cook for 12-15 minutes on medium-low flame. Check after 12 minutes to see if there is any water left. If you still see the water, cover with lid & let them cook for some more time.

Once the rice is cooked, switch off the flame. Add previously sautéed mushrooms & chopped spring onion greens. Cover for 5 more minutes. Open the lid and fluff the rice with a fork. Garnish with some more fresh spring onion green before serving and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens