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: 490 Fat: 15g Carbs: 79g Protein: 9g

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

Featured Ingredient Partners:

Thyme: Harmony Valley Farm

Cremini Mushrooms: Forest Mushroom Company - St. Joesph, MN

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.

Medium tall, sauté pan

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.

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.

Step 3: ADD RICE

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

Step 4: COOK RICE

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

Step 5: FINISH RICE

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

Step 6: PLATE YOUR DISH

Divide mushroom rice between two bowls. Enjoy!