Toasted Brown Rice with Mushrooms #NationalWholegrainsMonth
Monday Whole Grain Recipes
September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great to make delicious food right from appetizers, salads, breads, and main courses to desserts. In our #FestiveFoodies, we are celebrating the grains this month by sharing our favorite recipes showcasing any grains and Radha of Magical Ingredients is hosting this event. We are sharing 30 different recipes using whole grains and join us in the celebration.
Come see what everyone is sharing today!
- Italian Basil Fried Rice by Magical Ingredients
- Stuffed Acorn Squash by A Day in the Life on the Farm
- Healthy Whole Wheat Apple Banana Bread by Hezzi-D’s Books and Cooks
- Cherry Almond Multi Grain Cereal by That Recipe
- Beef with Barley Soup by The Spiffy Cookie
- Homemade Mexican Rice by Jen Around the World
- Apple Risotto with Bacon by Take Two Tapas
- Toasted Brown Rice with Mushrooms by Making Miracles
Cooking brown rice is definitely a lot different, in my experience, than cooking white rice. But you end up with a heartier, more flavorful dish and it's worth a little extra TLC and effort! I still love using my Instant Pot to cook rice the most, and think I might try a version of this in my Instant Pot next time so I don't have to keep an eye on it while it's simmering on the stove!
Toasted Brown Rice with Mushrooms
1 1/2 teaspoons olive oil, divided
1/2 yellow onion chopped
2 garlic cloves minced
1 14-oz can vegetable broth (2 cups)
8 ounces baby bella mushrooms sliced
1 teaspoon dried thyme
1/4 teaspoon salt, more to taste
1/4 teaspoon ground pepper, more to taste
Recipe adapted from Cookin Canuck
- Heat about 1/2 teaspoon oil in a pot and add the onion, sauté about 5 minutes until they begin to caramelize. Add in the garlic and sauté another minute.
- Add in the brown rice and sauté for about 1 more minute, stirring occasionally.
- Add in the vegetable broth and bring rice to a low simmer. Cover and cook 30 minutes, or until rice is tender and liquid is absorbed. Check every so often to make sure liquid hasn't burned off and adjust temperature if needed.
- When rice is almost done, heat remaining oil in a small skillet and sauté the mushrooms for about 5 minutes or so, seasoning with thyme, salt and pepper, and stirring until they are tender and have released their moisture. Stir mushrooms into the cooked rice. Taste, and adjust seasonings if desired.