Vegan Mushroom Rice Dish
In this simple, one pot dish is sauteed onion, garlic, and mushrooms, mixed together with a white rice and broth.
Ingredients
- 24 oz, Tub Mushrooms I love using fresh portobello mushrooms in this dish. But I have also used fresh white button, shiitake, and cremini mushroom every once in a while.
- 1 Tbsp Minced Garlic I use minced garlic in this dish. You can substitute with a powdered or freshly chopped garlic clove.
- Oil I have used avocado or olive oil in this dish. Use your favorite oil.
- 1 Fresh Onion I have used a sweet onion, shallots, and a green onion.
- 2 Cups White Rice I always use basmati rice in this dish. Use your favorite white rice.
- 3 Cups Vegetable Broth
- 1 Cup Water
- 1 tsp Dried Thyme
- Salt and Pepper to taste.
Instructions
- Clean and slice the fresh mushrooms and onion.
- In a medium large stockpot, pour enough oil in to cover the bottom.
- Next, add the mushrooms, garlic, and onion.
- Saute over a medium high heat until everything is soft and starting to brown.
- Next, rinse and add the rice, broth, water, and seasonings.
- Stir everything together, cover, and bring it all to a boil.
- Once everything is to a boil, reduce the heat to low, keep covered, cook until the liquid is absorbed, and the rice is tender.
- After the water is absorbed and the rice is tender, remove from the heat, and serve hot.
- Top the dish with a vegan sour cream, homemade aioli, vegan mayo, and/or fresh chopped chives.