Mushroom Rice
This rice dish is savory and works great as a side dish or main meal! Its buttery, savory, and spicy! I like this as the grains part of a power bowl too! Throw in some black beans and you got yourself a main meal that will keep you fueled.
This week, the rice was paired with baby bok choy, tofu triangles, and blistered shishito peppers. What an awesome combo! Let me know if creating all the parts to this meal is something that you might be interested in seeing!
Mushroom Rice
Serves 10
- 5 cups basmati rice
- 3 boxes of mushrooms
- 5 tbsp butter
- Soy sauce
- 3 jalapenos
- Bunch of parsley
- Salt and pepper
Cook the basmati rice in a rice cooker
Slice mushrooms thinly
Slice the jalapenos
Heat a pan with butter and add the optional jalapenos
Add the mushrooms and cook it down
Season with salt and pepper
Add the rice to the mushroom mixture and mix well
Stir in the chopped parsley
Serve with your favorites or enjoy on its own!
Cooking Notes:
If the mushrooms produce too much liquid, stir the mushrooms into the rice so you can control how much liquid gets into the rice
I used parsley in this instance, but I really love basil too!
If you want to make this a main dish, toss in black beans into the mix! Canned beans work great because you can stir this in when the mushrooms are just about done
