High Protein Savory Mushroom Rice
Elevate your meal prep with this High Protein Savory Mushroom Rice, a hearty and nutritious dish that’s perfect as a satisfying main course or a versatile side. This recipe combines earthy sliced mushrooms, protein-packed lentils, and wholesome brown rice, all simmered in a flavorful blend of vegetable broth and soy sauce for a savory depth of taste. Enhanced by aromatic garlic, onions, and a sprinkle of nutritional yeast for a subtle cheesy note, this recipe is not only rich in plant-based protein but also incredibly delicious. It’s quick and easy to prepare, taking only 10 minutes of prep time, making it an ideal choice for busy weeknights. Garnished with fresh parsley, this dish is as visually appealing as it is flavorful, catering to vegans and vegetarians alike while delighting anyone who loves a comforting, healthy meal.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 1 cup Lentils (cooked)
- 2 cups Mushrooms (button or cremini, sliced)
- 1 medium Onion (chopped)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Olive oil
- 2 cups Vegetable broth
- 2 tablespoons Soy sauce
- 0.25 cup Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
Instructions
Rinse the brown rice under cold water and set aside.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic to the saucepan and sauté for another minute until fragrant.
Add the sliced mushrooms to the saucepan and cook until they release their moisture and begin to brown, about 5-7 minutes.
Stir in the rinsed brown rice, ensuring it's well combined with the mushroom mixture.
Pour in the vegetable broth and soy sauce. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 30-35 minutes, or until the rice is cooked and has absorbed most of the liquid.
In a separate frying pan, heat the remaining tablespoon of olive oil over medium heat. Add the cooked lentils and sauté for 2-3 minutes. Season with salt and black pepper.
Once the rice is cooked, fluff it with a fork and gently fold in the sautéed lentils and nutritional yeast.
Garnish with chopped fresh parsley before serving.
Serve hot as a delicious main course or a side dish.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 20.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 321 mg | 25% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3254 mg | 69% | |
*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.
