I know mushrooms are not the friendliest of kids’ foods. I am not hearing kids running around asking for more mushrooms please. However, mushrooms are having a real moment in my home (have you tried this veggie pasta dish)? So I tried them in rice with a few simple ingredients and 3 out of 4 of my family members love this dish. So I am writing the recipe down and sharing it with you. Let me know if you try this 30(ish) minute, minimal prep meal!
Ingredients:
1 cup uncooked rice
1 teaspoon salt and butter for cooking rice
2-3 pints of your choice of mushrooms
1 bunch of broccoli microgreens (or fresh herbs)
1 bunch of green onions
1 teaspoon salt
2 tablespoons of soy sauce or liquid aminos or tamari (either will do)
2 tablespoons of balsamic vinegar
1 teaspoon of grated ginger – optional but great addition
Directions:
Cook 1 cup of rice according to directions. Add 1 tsp of salt before cooking and 1(ish) tsp of butter (ghee or olive oil if Dairy free/vegan) after cooking.
While rice is cooking, chop the white portions of the green onion up and add to the pan (cut off the small root portion at the end and discard).
Add chopped mushrooms to a pan over medium heat.
Add the 2 tbsp of soy sauce and balsamic.
Add 1 tsp of grated ginger if using.
Cook mushrooms down for 5-10 minutes.
Add 1 tsp of salt and greens at the very end just to wilt.
Once mushrooms are cooked down and the greens have wilted add cooked rice to the dish.
Stir so everything is combined.
Chop up the tops of the green onions and garnish to taste.
Serve warm and enjoy.
Cooking Tips:
I typically combine a pint of white and bella mushrooms and sometimes add an additional variety if one looks good.
You are not supposed to rinse mushrooms with water just to dust off the dirt but I have done it and it’s fine if you do.
You can either cut the mushrooms up yourself or buy the ones pre-cut.
If chopping yourself, I like to remove the stems.
Mushrooms hold a lot of water and cook down considerably which is why I say 2-3 pints depending on your preference.
You can now find a variety of microgreens at most grocery stores. I have used different types but find the broccoli was most successful and they are really packed with dense nutrients.
If you cannot find the microgreens or have a lot of fresh herbs on hand you could sub with say a bunch of basil.
You can buy frozen pre-grated ginger in 1 tsp quantities. Or freeze chunks of fresh ginger tp pull out and use as needed.
