Mushroom “Risotto” with Brown Rice – Simple!

This is another dish that I made for this week’s Menu Plan.  Success! It was inspired by the Rice Diet Cookbook (again). I love this book.

I’m known for rarely eating rice.  I don’t like white rice (never have), and I don’t usually feel like brown rice is “worth it” because there are so many other things that are more exciting.  But this risotto is very exciting, and I loved it! The mushroom flavor penetrates the rice and every bite is savory and delicious.  Usually risottos are heavy and have lots of cream and dairy, but this risotto is vegan.  I hope you try it!

Maggie’s Mushroom “Risotto” with Brown Rice

16 mushroom risotto 300x224 Mushroom Risotto with Brown Rice   Simple!

Ingredients

  • 1 cup brown rice (dry measurement)
  • 2=3 teaspoons sesame oil
  • 3-4 scallions, chopped
  • 1/2 red onion, sliced
  • 1.5 – 2 cups of brown mushrooms, quartered (more or less is fine – I love mushrooms so I would put in more next time)
  • 1.5 teaspoons spices – garlic powder, chili powder, oregano, or other spice mix (I used something called “American Midwest Seasoning” – salt, garlic, pepper, onion, chili pepper)
  • 2-3 cups of water
  • nutritional yeast, for topping (a few teaspoons per person) (optional)
  • salt & pepper, to taste

Directions

  1. Cook the rice and set aside.  You can do this in advance.  1 cup of dry rice will expand to about 2.5 -3 cups when it’s cooked, so if you want to use precooked rice and you didn’t measure the dry amount, try to use about 3 cups of cooked rice.
  2. Heat the oil in a large wok or saute pan over high heat.  Saute the scallions and onions for 2-3 minutes.  Add the mushrooms and cook for another 4-5 minutes.
  3. Reduce heat to medium and add the rice.  Cook for about a minute, then add a cup of water and the spices.  Continue to stir, letting the water be absorbed by the rice.  Keep adding water, about 1/2 cup at a time, until the rice is nice and puffy.  This should take 15-20 minutes longer.
  4. Serve, topped with nutritional yeast (optional) and salt and pepper, to taste.

Enjoy!  What’s cool (and SIMPLE, and FRUGAL) about this recipe is that you use pre-cooked rice.  You could use leftovers, or you could set the rice cooker up in the morning and come home to easily throw together the meal after work.  Speaking of leftovers, this dish only gets better with time.  The mushroom flavor intensifies!  I had this for lunch the day after I made it for dinner and I was so satisfied.

Like this post? Check out...

14 Comments on Mushroom “Risotto” with Brown Rice – Simple!

  1. Sarah (lovINmytummy)
    24 January, 2009 at 11:31 am (6 years ago)

    I’m not a big rice girl either, but this looks great!

    I found the yoga instructor from the Exercise Program I did, its Maura Barclay and the program is Yoga Sculpt.
    Have a great Saturday!

  2. Pearl
    24 January, 2009 at 12:15 pm (5 years ago)

    wow vegan? sounds delish!

  3. VeggieGirl
    24 January, 2009 at 12:22 pm (5 years ago)

    Simple yet SPECTACULAR!! Holy yum. And I totally agree with you about leftovers.

  4. Jules (the sister)
    24 January, 2009 at 12:26 pm (5 years ago)

    I don’t really like mushrooms, but I might try it with cauliflower :)

  5. mi
    24 January, 2009 at 2:31 pm (5 years ago)

    thank you so much for giving me the link to your playlist of yoga videos!! it looks great, and i will definitely give it a go, though i’m nowhere near as experienced as you at yoga…

    and this looks amazing! ok, i hate and do not eat mushrooms, but it still actually looks delectable, so that is definitely something!

  6. Michelle
    24 January, 2009 at 4:32 pm (5 years ago)

    That looks delicious!

  7. K
    24 January, 2009 at 4:49 pm (5 years ago)

    That sound amazing!! Thank you for posting the recipe :)

  8. Mara @ What's For Dinner?
    25 January, 2009 at 6:34 am (5 years ago)

    Wow, that looks so fantastic. I’ll have to try that soon!

  9. Charlie
    26 January, 2009 at 4:24 am (5 years ago)

    Love mushrooms. Don’t get them enough over here. Making this tonight!

  10. Jude
    26 January, 2009 at 8:37 pm (5 years ago)

    Interesting recipe… I could definitely go or a healthier risotto like this.

  11. Heather Eats Almond Butter
    8 September, 2010 at 12:34 pm (4 years ago)

    Oh gosh, that is super simple and sounds delicious. Thanks Maggie!

  12. Lianna
    6 October, 2010 at 7:29 pm (4 years ago)

    Instead of using 2-3 cups of water, try veggie broth instead! Just a suggestion.. I make this recipe all the time but use the broth for more flavor.

    • Maggie
      6 October, 2010 at 8:44 pm (4 years ago)

      @Lianna: Thanks for the tip!! That sounds like a great idea.

  13. easy vegetarian recipes
    21 December, 2010 at 10:02 pm (4 years ago)

    Using Good Vegetarian Recipes to Benefit your Wallet, Health and …: A Barbecue Hamburger Recipe that works well anytime, but is one…more about easy vegetarian recipes