Recipe: Perfect Brown rice with mushrooms and mussels

Brown rice with mushrooms and mussels. This brown rice combination is a savory mixture of cooked brown rice, butter, canned or fresh mushrooms, onions, and bell peppers. The brown rice is cooked and then combined with the sauteed vegetables. If you prefer to use fresh mushrooms, see the instructions below the recipe.

Keeping it real and complete transparency, investigation updates. Season with salt and pepper then remove and set aside (we put these in at. Even better yet, this Brown Lentil and Mushroom rice could even be served as a light vegetarian meal, if you felt like it! You can cook Brown rice with mushrooms and mussels using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Brown rice with mushrooms and mussels

1. Prepare 100 g of Brown basmatti rice (uncooked).
2. You need 300 g of Fresh or frozen mussels.
3. You need 100 g of Mushrooms.
4. You need 40 ml of White wine.
5. Prepare 1 of garlic clove.
6. It's of Turmeric.
7. Prepare 20 ml of Olive oil (divided).
8. Prepare 10 g of Butter.
9. It's of Salt and pepper.
10. Prepare of Oregano.
11. Prepare of Sauce.
12. It's 2 tbsp of low sodium soy sauce.
13. Prepare 1 tsp of sriracha.
14. Prepare of Ginger.
15. You need of Arrowroot starch(added at the end).

This savory brown rice recipe with mixed mushrooms and spinach is naturally vegan and gluten-free. When the rice and the mushroom mixture are both cooked, scrape the mushroom mixture into the pot with the rice. Add the soy sauce and chives and stir together gently but thoroughly. This easy Mushroom Rice Recipe is one of my favorite mushroom recipes!

Brown rice with mushrooms and mussels instructions

1. Start by boiling some water. Add 10ml of olive oil, turmeric and salt. Add 100g brown basmatti rice and cook for 20 mins or until ready. Prepare the sauce by adding soy sauce, sriracha and grated ginger(just a bit for taste). Leave it aside for now..
2. Heat a skillet over high heat. Add the other 10ml of olive oil and the butter. Now add the already chopped mushrooms and saute for 3-5 mins. Deglaze the skillet with the white wine and then add the mussels. Add oregano, salt and pepper to taste. Saute for another 5-6 mins or until the wine has almost evaporated..
3. Lower the heat to medium-low. Finish prepping the sauce by adding some water and 1 tsp of arrowroot starch. Whisk together..
4. Drain the rice and mix together in the skillet with the mushrooms and mussels. Set the mixture to one side of the skillet and add the sauce. Let it sit for a couple of minutes. Once it starts boiling, quickly fold everything together..
5. Bon appétit!.

Garlicky, buttery rice combined with tender caramelized cremini mushrooms. This flavorful rice pilaf made with Minute® Brown Rice, mushrooms, onions, celery and chicken broth, is wonderful paired with chicken or pork. I used regular brown rice and a rice cooker. I added two lumps of chicken boullion to the water I normally would use to cook the rice. Add the rice and saute until it begins to turn golden brown.