This easy vegan mushroom rice is the perfect healthy weeknight meal but can be easily dressed for a party, and definitely beautiful enough to grace your Holiday table as a centerpiece or side dish! Sprinkle a few pomegranate seeds on top, a few edible flowers, fresh herbs and we are ready for Friendsgiving, Thanksgiving and Christmas!
Ideally I’ll make this with a bunch of mixed wild mushrooms, because truth be told If I’d have my way there would be chanterelles every single day, forever and ever! But for now we are starting with some baby bellas to add an earthy base flavor to the rice cooked pilaf style, a bell pepper and a touch of magical smoked paprika.
Then I’ll sautéed the rest on the side with a splash of vegan white wine, garlic and onion and stir them into the final dish just before serving. It is so much better this way, the flavor is fabulous as the mushrooms don’t overcook with the brown rice.
As much as I love the idea of one pot meals, this recipe really is best with an extra dirty skillet. Most definitely worth the extra 30 seconds of clean up time teeheehee
Why we love it ? It’s:
Extra Delicious
Nutritious
Whole Grain
Gluten Free
Plant Based Vegan.
If serving this as a main meal I’d pair it with a fresh tomato salad on the side and lots of roasted vegetables like sweet potatoes, rainbow carrots ad butternut squash. If you want to get a little fancy you can always serve it inside of roasted acorn squash.
If you make this recipe please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram
Vegan Mushroom Brown Rice Recipe
This easy vegan mushroom rice is the perfect healthy weeknight meal but easily dressed for a party, and definitely beautiful enough to grace your Holiday table as a centerpiece or side dish!
Servings 6 people
Calories 374kcal
Ingredients
- 2 cups brown rice -organic
- 2 tbsp olive oil or water
- 1 onion -diced ( or a small leek)
- 4 cloves garlic -minced
- 1 carrot -diced
- 1 bell pepper -diced
- 1.5 tbsp smoked paprika
- 1 pinch sea salt + more to taste
- 1.5 lb mushrooms -sliced
- 3.75 cups filtered water
- 2 leaves bay
- 8 sprigs thyme
- 1 tsp ground corriander
- 1 chili pepper - to taste
- 1/3 cup dry white wine ( or a splash of water )
- 1/3 cup pomegranate seeds -optional
- 1/3 cup mixed fresh herbs - chopped for garnish
- 1 lime -for serving
Instructions
- Add 1 tbsp of olive to a medium heavy bottom pot (optional).Stir in 3/4 of the diced onion or leeks and sautéed for a few minutes until translucent. (Add a splash of water if not using any olive oil)
- Add the carrot and diced bell pepper and cook a few more minutes. Stir in as much of the chili pepper as you can handle then add 1/2 lb of the mushrooms.
- Stir in the brown rice and cook for a coupe of minutes.
- Add the 3 of the garlic cloves, smoked paprika, coriander, thyme and bay leaf and pour in the water. Stir well and bring to a simmer.
- Cover with a tight lid, lower the flame and cook for 45 minutes until all the liquid is absorbed. Remove from heat and allow the rice to sit covered for 10 minutes.
- Meanwhile heat up your largest skillet on medium flame. Add the remaining olive oil and onion and sautée with a pinch of sea salt until translucent. Quickly stir in the remaining garlic an cook for about 20 seconds taking care not to burn it.
- Stir in the remaining mushrooms and toss to coat well. Cook until starting to wilt then add the white wine or a splash of water. Bring to a simmer and cook until almost all the liquid has evaporated. Taste and adjust seasonings with sea salt and black pepper.
- Remove the lid from the rice, discard the bay leaves and thyme sprigs then fluff it with a fork. Taste and adjust seasonings then stir in the cooked mushrooms reserving some to serve on top.
- Serve with the lime on the side, garnished with the fresh herbs and pomegranate seeds.
Nutrition
Calories: 374kcal | Carbohydrates: 65g | Protein: 13g | Fat: 7g | Sodium: 36mg | Potassium: 851mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3335IU | Vitamin C: 49mg | Calcium: 91mg | Iron: 4.1mg
Environmental Information
Go Vegan:
Best Pizza Dough
Coconut Date Balls
Roasted Veggie Salad
