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+ servings

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!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 374kcal
Author Florentina


  • 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


  • 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.


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