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Cremini Mushroom Rice Bowls

Warm mushroom rice with crisp green onions, thyme and aromatics.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free & Vegetarian
Calories: 610 Fat: 9g Carbs: 68g Protein: 20g

This is vegetarian dish feels meaty, hearty and filling but is still bright and fun. Full of flavor that incorporates and mixes into the rice! Last but not least, it is the easiest recipe EVER. You’ll be done so fast you won’t even know how it happened. Yay one pot clean up!

Ingredients
Jasmine rice
Vegetable Broth Base
Cremini mushrooms
Shallot
Green Onions
Thyme
Garlic
Butter
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Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Simmer To stew gently below or just at boiling point.

What you need

Medium tall, sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove thyme leaves from stem and discard stems, keep leaves whole. Mince or grate garlic. Remove root ends from green onions and discard; then, bias slice. Cut cremini mushrooms in half. Dissolve vegetable broth base in 2 cups warm water. Peel, then small dice shallot.

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Step 2: SAUTÉ MUSHROOMS

Heat 1 Tbsp. oil and butter in medium pot over medium heat. Once butter has melted add shallot and garlic. Sauté 1-2 min until translucent, then, add cremini mushrooms and sauté another 3-4 min until softened.

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Step 3: ADD RICE

Add rice, thyme and a pinch of salt and pepper. Sauté 2-3 min until lightly toasted and fragrant.

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Step 4: COOK RICE

Add vegetable broth base and bring to simmer; cover and reduce heat to low. Cook 15-20 min until tender.

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Step 5: FINISH RICE

Uncover and fluff with fork. Add green onions and toss to incorporate.

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Step 6: PLATE YOUR DISH

Divide mushroom rice between two bowls. Enjoy!