Mushroom Rice


4 servings


50 minutes


– 1 ½ lbs. mushrooms, cleaned and sliced – 2 tbsp. olive oil – 3 tbsp. vegan butter, divided – 1 small onion, finely diced – 2 garlic cloves, chopped – 1 ½ cup Basmati rice or other long grain rice – 2 ¼ cup fully seasoned vegetable broth – ¼ cup parsley, chopped

Heat up the olive oil in a large pot and add half of the mushrooms. Cook until nicely browned, remove from the pot, and set aside.

To the same pot, add 2 tablespoons of butter, onion, garlic, and the remaining sliced mushrooms. Cook for about 5 minutes.

Add the rice to the mushrooms and cook, stirring continuously, for about 2-3 minutes.

At this point, add the broth, stir, and bring it to a boil.

Add about 1 tablespoon of vegan butter (optional), the reserved browned mushrooms, and the parsley.