Asian Mushroom Rice ~
Earthy and aromatic, this one-pot rice side dish ready to serve in about 30 minutes.
Toss in extra mushrooms, grilled tofu, or roasted veggies for a quick and easy main meal.
For tasty weeknight dinners in a hurry, rice bowls are where it’s at.
Most recently, we enjoyed this savory rice with store-bought veggie potstickers and roasted broccoli.
It was a simple and delicious dinner that was on the table in no time.
Ingredients for Asian Mushroom Rice:
- vegan butter
- cremini mushrooms
- yellow onion
- garlic
- Jasmine rice – or long-grain white rice
- vegan chicken-style broth – I use Better Than Bouillon No-Chicken Base
- tamari
- toasted sesame oil – regular sesame oil also works but toasted sesame oil gives a slightly nuttier flavor
- ground black pepper
How to make Asian Mushroom Rice:
Into a large deep skillet over medium-high heat, add vegan butter. When the butter is melted, add chopped mushrooms and onion.
Cook, stirring frequently for 2 minutes, until softened and fragrant.
Add garlic and rice then continue cooking an additional 1 minute.
Stir in vegan chicken-style broth, tamari, toasted sesame seed oil, and ground black pepper.
Bring to a boil then reduce heat to low.
Cover and simmer for 20 minutes, until liquid is absorbed and rice is tender.
Using a fork, gently fluff the rice. Garnish with sliced scallion.
Serve hot.
Cheers!
You may also enjoy these rice recipes:
Sweet Potato, Black Bean and Lime Rice Bowls – A colorful, tasty, satisfying, protein-packed, budget-friendly meal, you can have on the table in about 30-40 minutes!
Lemon Orzo and Rice Pilaf – Orzo pasta and rice simmered in a lemon and dill-seasoned broth and topped with fresh parsley.
Apricot Glazed Seitan Rice Bowls – Thinly sliced seitan tossed with a simple apricot glaze then combined with fresh veggies and served over rice.
Asian Mushroom Rice
Ingredients
- 1 tablespoon vegan butter
- 8 ounces cremini mushrooms stems removed, rough chopped
- 1/4 cup yellow onion diced
- 2 cloves garlic
- 1 cup Jasmine rice
- 1 1/2 cups vegan chicken-style broth
- 2 tablespoons tamari
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground black pepper
- 2 tablespoons scallion sliced
Instructions
- Into a large deep skillet over medium-high heat, add vegan butter. When the butter is melted, add chopped mushrooms and onion.
- Cook, stirring frequently for 2 minutes, until softened and fragrant.
- Add garlic and rice then continue cooking an additional 1 minute.
- Stir in vegan chicken-style broth, tamari, toasted sesame seed oil, and ground black pepper.
- Bring to a boil then reduce heat to low.
- Cover and simmer for 20 minutes, until liquid is absorbed and rice is tender.
- Using a fork, gently fluff the rice. Garnish with sliced scallion.
- Serve hot.
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