Mushroom Brown Rice

Mushroom Brown Rice

Getting all mushy with love over this Mushroom Brown Rice! An easy side dish to pair with your favourite protein and veg, this dish is chewy, and nutty, and an absolutely delicious more-ish addition to your recipe list.

Mushrooms are a great source of protein, fibre, vitamins niacin, folate, minerals potassium, magnesium, phosphorus, iron, iodine and selenium! Mushrooms can even be a great source of Vitamin D if we leave them to sit out in the sun after harvest. Garlic is packed with nutrients, vitamins C, B6, minerals calcium, potassium. But there is a trick to getting even more nourishment out of your garlic. Allicin is the phytonutrient believed to give garlic its ‘superfood’ status. Allicin is produced by a reaction between 2 compounds, alliin and alliinase, that are stored in different compartments in the garlic bulb. So after you chop or crush your garlic, allow it to rest for 10 minutes before cooking. This gives alliin and alliinase time to react and produce the allicin.


1 cup Brown Rice
2 cups of Vegetable Stock, Chicken Stock, or Water
2 tablespoons Olive Oil
½ of a Red Onion, sliced thinly
2 cloves of Garlic, crushed
¼ cup fresh chopped Parsley
100g Oyster Mushrooms
150g Shiitake Mushrooms
5-6 Button Mushrooms
1 tbsp Fresh Thyme
¼ cup of lightly toasted Pine Nuts
50g butter


Cook your 1 cup brown rice in 2 cups water or stock until tender, then set aside.
In a frypan, heat 1 tbsp olive oil, and sauté ½ onion and 2 cloves garlic on a medium heat until translucent. Set aside in a bowl. Heat 2nd tbs olive oil over a medium-high heat, and cook chopped 100g oyster, 150g shiitake and 5-6 button mushrooms for 4-5 minutes, stirring occasionally, until browned. Add onion and garlic mix back in, as well as 1 tbsp fresh thyme and 50g butter. Heat until the butter melts, then stir through the cooked rice.

To serve, sprinkle with ¼ cup of lightly toasted pine nuts and add your favourite protein source.

Serves 4 as a side dish.

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