I usually make rice with mushrooms when I need something quick, especially if I have leftover vegetables in the fridge. This recipe is not complicated at all and doesn't require hard-to-find ingredients. I make it a few times a month, especially when I'm craving something filling without meat.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Servings: 3-4
Difficulty: easy
Recipe type: vegetarian main dish
Ingredients
1 cup rice (usually short-grain or as simple as possible)
1 onion
1 carrot
200 g mushrooms
spring onion (3-4 stalks or as much as you have)
1 tablespoon vegetable seasoning
1 tablespoon oil
1 tablespoon tomato paste
2 cloves garlic
spices, salt, pepper
fresh parsley (optional, at the end)
Preparation method
1. First, I take care of the rice: I rinse it well in 2-3 waters to remove starch and any impurities.
2. I boil the rice in a pot, using 4 parts water to 1 part rice (for example, 1 cup of rice to 4 cups of water). I add a tablespoon of vegetable seasoning and one of oil. I let it boil on low-medium heat, checking occasionally to ensure it doesn't stick. When it's almost cooked, I turn off the heat. The rice should be slightly al dente, not mushy.
3. While the rice is boiling, I clean the onion, carrot, and mushrooms. I chop the onion finely, cut the carrot or grate it, and slice the mushrooms.
4. In a large skillet or pot, I add a little oil. I add the chopped onion and let it soften over low heat. I add a little water 2-3 times if I see it sticking. This helps the onion cook gently and not burn.
5. Once the onion is soft, I add the carrot and continue to stir. I let it cook for about 3-4 minutes.
6. I add the sliced mushrooms along with the chopped spring onion. I let it cook for 5 minutes to reduce the liquid a bit and cook the mushrooms. I add the spring onion now to keep its fresh flavor.
7. When the vegetables are ready, I add the nearly cooked rice (without all the liquid, if there's too much). I also add a tablespoon of tomato paste. I mix well.
8. I season with salt and pepper to taste. I let everything cook on low heat for another 5 minutes to combine the flavors and reduce if it's too liquid.
9. Once the heat is off, I add the chopped garlic and parsley. I mix and cover the skillet for 2-3 minutes before serving.
Why I make the recipe often
I like that it's quick and works anytime, whether for lunch or dinner. I don’t have to stand by the stove for long, and I can use vegetables I already have. It's hearty but not heavy. Plus, it can easily be adapted based on what you have at home.
Tips and variations
Tips
If you use pre-cooked rice, reduce the boiling time.
Be careful not to overcook the rice, or it will become mushy.
If you want it less oily, you can skip the oil at the beginning and add it later, to taste.
Substitutions
You can use basmati or long-grain rice, but it might turn out less creamy.
Vegetable seasoning can be replaced with a little salt or another type of vegetable seasoning.
Tomato paste can be swapped for tomato sauce.
Variations
You can add bell peppers or peas if you have them.
At the end, a little squeezed lemon works well if you want a fresher taste.
Garlic can be added earlier, but it loses some of its intensity.
Serving ideas
It's good on its own, warm, but also works as a side dish with a fresh salad. It can be packed in a container for work.
Frequently asked questions
1. Can whole grain rice be used?
Yes, but it needs to be cooked longer, as it requires extra time and more water.
2. What kind of mushrooms work best?
I usually use white or brown champignon. Oyster mushrooms also work, but the texture is slightly different.
3. Can vegetable seasoning be omitted?
Yes, it can be made with just salt or a mix of dried vegetable seasonings.
4. How do I prevent the rice from becoming sticky?
Don't overcook it and avoid excessive stirring at the beginning. Drain excess liquid before adding it to the vegetables.
5. Can granulated garlic be used?
Yes, you can use it, but the flavor is less intense and less fresh.
Nutritional values
Approximately, per serving (out of four), you have around 210-240 kcal, with about 45 g carbohydrates, 4-5 g protein, 3-4 g fat. Values vary depending on the type of rice and how much oil you use. It's a recipe with quite a few carbohydrates and few fats.
Storage and reheating
Rice with mushrooms can be stored in the fridge for up to 2 days in a closed container. To reheat, add a little water so it doesn't dry out too much. I don't recommend freezing it, as the texture of the rice changes.
That's it, without complicating things. The recipe works well whenever you need something quick and don't feel like making fancy recipes.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Servings: 3-4
Difficulty: easy
Recipe type: vegetarian main dish
Ingredients
1 cup rice (usually short-grain or as simple as possible)
1 onion
1 carrot
200 g mushrooms
spring onion (3-4 stalks or as much as you have)
1 tablespoon vegetable seasoning
1 tablespoon oil
1 tablespoon tomato paste
2 cloves garlic
spices, salt, pepper
fresh parsley (optional, at the end)
Preparation method
1. First, I take care of the rice: I rinse it well in 2-3 waters to remove starch and any impurities.
2. I boil the rice in a pot, using 4 parts water to 1 part rice (for example, 1 cup of rice to 4 cups of water). I add a tablespoon of vegetable seasoning and one of oil. I let it boil on low-medium heat, checking occasionally to ensure it doesn't stick. When it's almost cooked, I turn off the heat. The rice should be slightly al dente, not mushy.
3. While the rice is boiling, I clean the onion, carrot, and mushrooms. I chop the onion finely, cut the carrot or grate it, and slice the mushrooms.
4. In a large skillet or pot, I add a little oil. I add the chopped onion and let it soften over low heat. I add a little water 2-3 times if I see it sticking. This helps the onion cook gently and not burn.
5. Once the onion is soft, I add the carrot and continue to stir. I let it cook for about 3-4 minutes.
6. I add the sliced mushrooms along with the chopped spring onion. I let it cook for 5 minutes to reduce the liquid a bit and cook the mushrooms. I add the spring onion now to keep its fresh flavor.
7. When the vegetables are ready, I add the nearly cooked rice (without all the liquid, if there's too much). I also add a tablespoon of tomato paste. I mix well.
8. I season with salt and pepper to taste. I let everything cook on low heat for another 5 minutes to combine the flavors and reduce if it's too liquid.
9. Once the heat is off, I add the chopped garlic and parsley. I mix and cover the skillet for 2-3 minutes before serving.
Why I make the recipe often
I like that it's quick and works anytime, whether for lunch or dinner. I don’t have to stand by the stove for long, and I can use vegetables I already have. It's hearty but not heavy. Plus, it can easily be adapted based on what you have at home.
Tips and variations
Tips
If you use pre-cooked rice, reduce the boiling time.
Be careful not to overcook the rice, or it will become mushy.
If you want it less oily, you can skip the oil at the beginning and add it later, to taste.
Substitutions
You can use basmati or long-grain rice, but it might turn out less creamy.
Vegetable seasoning can be replaced with a little salt or another type of vegetable seasoning.
Tomato paste can be swapped for tomato sauce.
Variations
You can add bell peppers or peas if you have them.
At the end, a little squeezed lemon works well if you want a fresher taste.
Garlic can be added earlier, but it loses some of its intensity.
Serving ideas
It's good on its own, warm, but also works as a side dish with a fresh salad. It can be packed in a container for work.
Frequently asked questions
1. Can whole grain rice be used?
Yes, but it needs to be cooked longer, as it requires extra time and more water.
2. What kind of mushrooms work best?
I usually use white or brown champignon. Oyster mushrooms also work, but the texture is slightly different.
3. Can vegetable seasoning be omitted?
Yes, it can be made with just salt or a mix of dried vegetable seasonings.
4. How do I prevent the rice from becoming sticky?
Don't overcook it and avoid excessive stirring at the beginning. Drain excess liquid before adding it to the vegetables.
5. Can granulated garlic be used?
Yes, you can use it, but the flavor is less intense and less fresh.
Nutritional values
Approximately, per serving (out of four), you have around 210-240 kcal, with about 45 g carbohydrates, 4-5 g protein, 3-4 g fat. Values vary depending on the type of rice and how much oil you use. It's a recipe with quite a few carbohydrates and few fats.
Storage and reheating
Rice with mushrooms can be stored in the fridge for up to 2 days in a closed container. To reheat, add a little water so it doesn't dry out too much. I don't recommend freezing it, as the texture of the rice changes.
That's it, without complicating things. The recipe works well whenever you need something quick and don't feel like making fancy recipes.