Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, brown rice with mushrooms and mussels. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Brown rice with mushrooms and mussels is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Brown rice with mushrooms and mussels is something that I’ve loved my whole life.
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.
To begin with this recipe, we have to prepare a few ingredients. You can cook brown rice with mushrooms and mussels using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Brown rice with mushrooms and mussels:
- Prepare 100 g Brown basmatti rice (uncooked)
- Take 300 g Fresh or frozen mussels
- Prepare 100 g Mushrooms
- Make ready 40 ml White wine
- Make ready 1 garlic clove
- Prepare Turmeric
- Make ready 20 ml Olive oil (divided)
- Prepare 10 g Butter
- Take Salt and pepper
- Take Oregano
- Prepare Sauce
- Make ready 2 tbsp low sodium soy sauce
- Prepare 1 tsp sriracha
- Take Ginger
- Prepare 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. Vegetable broth, garlic, mushrooms, and a bit of scallion make this brown rice side dish a treat in its own right, and not just a bed of grain for other dishes.
Instructions to make Brown rice with mushrooms and mussels:
- 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.
- 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.
- Lower the heat to medium-low. Finish prepping the sauce by adding some water and 1 tsp of arrowroot starch. Whisk together.
- 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.
- Bon appétit!
Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach. Earthy mushrooms and satisfying whole grains make this chicken and rice dish a delicious and healthful dinner option. Add broth, rice, wine, salt, and black pepper; heat to. Scrub burdock and cut into slivers - then place them into the cold, salted water. Assembling and cooking Vegetarian Stuffed Peppers with Brown Rice, Mushrooms.
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