Brown rice with garlic and mushrooms
This is a straightforward weeknight dinner where brown rice becomes the main course. With just garlic, mushrooms, and butter to dress it, you'll have a warm, filling meal on the table in under forty minutes. The rice cooks while you prep the pan.
About 510 calories a serving, 11 g protein, 81 g carbohydrate, 16 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 8 ounces [225g] mushrooms
From your shelf
- 1 cup [200g] Bob's Red Mill long grain basmati brown rice
Staples
- 1 teaspoon salt
- 3 cloves garlic
- 2 tablespoons butter
- 1/2 teaspoon pepper
- Bring 2 and 1/4 cups water to a boil in a small pot. Stir in 1 cup brown rice and 1 teaspoon salt. Return to a boil, then reduce heat to low, cover, and simmer.
- While the rice cooks, slice 8 ounces mushrooms and mince 3 cloves garlic. Heat 2 tablespoons butter in a large pan over medium-high heat until foaming.
- Add the mushrooms and cook, stirring occasionally, until they release their liquid and turn golden, about 8 minutes.
- Add the garlic and cook for 1 minute until fragrant. Taste and season with 1/2 teaspoon pepper and more salt if needed.
- When the rice is tender and the water is absorbed, fluff with a fork. Spoon the rice into bowls and top with the mushroom and garlic mixture.
Note Swap the mushrooms for wilted spinach or sautéed cabbage if you prefer. Leftovers keep refrigerated for three days and reheat gently in a pan with a splash of water. Serve with a simple salad or steamed green vegetables.
On the label
WHOLE GRAIN BASMATI BROWN RICE.
Bob's Red Mill, rice, serving 49 g, package 27 oz/765 g. Ingredients as printed on the label.
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Cooks as brown rice, basmati rice. Half of it left? Use up the brown rice.