Brown Mushroom Rice
Transform your mealtime with this earthy and aromatic Brown Mushroom Rice recipe—a perfect blend of wholesome brown rice and savory sautéed mushrooms seasoned with fresh thyme, soy sauce, and garlic. This dish features tender button mushrooms cooked to golden perfection in a medley of olive oil and butter, creating a rich, umami-packed base. The fluffy brown rice absorbs the delightful flavors, while a sprinkle of fresh parsley adds a vibrant, herby finish. Ready in just 50 minutes, this easy-to-make dish is as versatile as it is delicious—serve it as a hearty vegetarian side or a light, standalone meal. Packed with nutrients and bursting with flavor, this one-pot wonder is perfect for weeknight dinners or as an elegant addition to your holiday table.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 8 ounces button mushrooms
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 units garlic cloves, minced
- 1.5 tablespoons low-sodium soy sauce
- 1 teaspoon thyme leaves, fresh
- 2 tablespoons parsley, freshly chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Rinse the brown rice thoroughly under cold water to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover with a lid, reduce the heat to low, and let simmer for about 30 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, clean and slice the mushrooms into thin slices.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Increase the heat to medium-high and add the sliced mushrooms. Cook for 6-8 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.
Stir in the soy sauce, thyme, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld.
Add the cooked brown rice to the skillet with the mushroom mixture. Stir well to combine and heat through for 2-3 minutes.
Remove the skillet from the heat and stir in the chopped parsley for a fresh, herby finish.
Serve warm as a side dish or enjoy it solo as a light and nutritious meal.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 10.1 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
