Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, brown rice with mushrooms and mussels. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This brown rice combination is a savory mixture of cooked brown rice, butter, canned or fresh mushrooms, onions, and bell peppers. The brown rice is cooked and then combined with the sauteed vegetables. If you prefer to use fresh mushrooms, see the instructions below the recipe.
Brown rice with mushrooms and mussels is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Brown rice with mushrooms and mussels is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook brown rice with mushrooms and mussels using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brown rice with mushrooms and mussels:
- Prepare 100 g Brown basmatti rice (uncooked)
- Take 300 g Fresh or frozen mussels
- Make ready 100 g Mushrooms
- Make ready 40 ml White wine
- Take 1 garlic clove
- Get Turmeric
- Make ready 20 ml Olive oil (divided)
- Get 10 g Butter
- Prepare Salt and pepper
- Make ready Oregano
- Prepare Sauce
- Take 2 tbsp low sodium soy sauce
- Make ready 1 tsp sriracha
- Make ready Ginger
- Make ready Arrowroot starch(added at the end)
Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach. Season with salt and pepper then remove and set aside (we put these in at. Make the best Wild & Brown Rice with Exotic Mushrooms with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com.
Instructions to make Brown rice with mushrooms and mussels:
- Start by boiling some water. Add 10ml of olive oil, turmeric and salt. Add 100g brown basmatti rice and cook for 20 mins or until ready. Prepare the sauce by adding soy sauce, sriracha and grated ginger(just a bit for taste). Leave it aside for now.
- Heat a skillet over high heat. Add the other 10ml of olive oil and the butter. Now add the already chopped mushrooms and saute for 3-5 mins. Deglaze the skillet with the white wine and then add the mussels. Add oregano, salt and pepper to taste. Saute for another 5-6 mins or until the wine has almost evaporated.
- Lower the heat to medium-low. Finish prepping the sauce by adding some water and 1 tsp of arrowroot starch. Whisk together.
- Drain the rice and mix together in the skillet with the mushrooms and mussels. Set the mixture to one side of the skillet and add the sauce. Let it sit for a couple of minutes. Once it starts boiling, quickly fold everything together.
- Bon appétit!
This savory brown rice recipe with mixed mushrooms and spinach is naturally vegan and gluten-free. When the rice and the mushroom mixture are both cooked, scrape the mushroom mixture into the pot with the rice. Add the soy sauce and chives and stir together gently but thoroughly. Add the rice and saute until it begins to turn golden brown. Slowly add the water, bouillon granules, onion, mushrooms and nutmeg.
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