Super EASY Mushroom Rice | Vegetarian Recipes

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 1 and 1/2 cups basmati rice under water until the water runs clear.

Soak the washed rice in a bowl of water and set aside.

Mince 5 large garlic cloves finely.

Slice 400 g of brown mushrooms into medium cuts.

Heat a skillet over medium-high heat and add 3 tablespoons of olive oil.

Add the sliced onion to the skillet and sauté until golden in color.

Add the minced garlic and 1/2 teaspoon of chili flakes to the skillet and sauté briefly.

Add the sliced mushrooms to the skillet and sauté until cooked, keeping the heat on medium-high.

Add the soaked rice to the skillet and stir gently to combine.

Pour in 2 and 1/2 cups of low sodium vegetable broth and season with 1 and 1/4 teaspoons of salt and 1/4 teaspoon of black pepper.

Stir gently to combine without breaking the rice grains or mushrooms.

Lower the heat to medium and bring to a rapid boil, then cover the skillet.

Once the water is absorbed by the rice, turn off the heat and let it rest covered for 5 to 10 minutes.

Squeeze lemon juice over the rice and sprinkle with parsley, mixing gently to combine.

Garnish with additional chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens