Mushroom Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes. This easy one pot vegetable fried rice makes a great side dish. A one pot mushroom rice recipe perfect for vegan and vegetarian meals and meal prep. This delicious vegetable rice recipe made with garlic mushrooms and basmati rice is not only easy to make but is a great way to add vegetables to your diet. Healthy rice recipes for your plant based lunch or dinner. So make this veg fried rice recipe and enjoy it with your favourite protein! A perfect vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan rice recipe.

▶️ MUSHROOM RICE RECIPE INGREDIENTS: (3 servings approx.)

1 cup / 200g White Basmati Rice (thoroughly washed & then soaked in water for 30 minutes and then strained)
3 Tablespoon Cooking Oil
200g / 2 cups (loosely packed) - Thinly SLICED Onions
2+1/2 Tablespoon / 30g Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili flakes or to taste
150g / 1 Cup Green Bell Pepper - Cut in 3/4 X 3/4 inch cubes
225g / 3 Cups White Button Mushrooms - sliced
Salt to taste (I have added total 1+1/4 Teaspoon of pink Himalayan Salt)
1+1/2 cup / 350ml Vegetable Broth (LOW SODIUM)

1 Cup / 75g Green Onion - chopped
Lemon Juice to taste (I have added 1 tablespoon lemon juice)
1/2 Teaspoon Ground Black Pepper or to taste

▶️ METHOD:

Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 25 to 30 minutes. Then drain the water from the rice and leave it to sit in the strainer to drain any excess water, until ready to use.

Heat a wide pan. Add cooking oil, sliced onions, 1/4 teaspoon of salt and fry on medium heat for 5 to 6 minutes or until lightly golden in colour. Adding salt to the onion will release it's moisture and help it cook faster, so please don’t skip it. Add the chopped garlic, chili flakes and fry on medium to medium-low heat for about 1 to 2 minutes. Now add the chopped green bell pepper and mushrooms. Fry the mushrooms and pepper on medium heat for about 2 to 3 minutes. You will notice the mushroom starts to caramelize. Then add salt to taste and fry for another 30 seconds. Add the soaked and strained basmati rice, vegetable broth and bring the water to a vigorous boil. Once the water starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 10 to 12 minutes or until the rice is cooked.

Once the rice is cooked, uncover the pan. Cook uncovered for just a few seconds to get rid of any excess moisture. Turn off the heat. Add the chopped green onions, lemon juice, 1/2 teaspoon freshly ground black pepper and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Cover and allow it to rest for 2 to 3 minutes for the flavours to blend.

Serve hot with your favourite side of protein. This makes 3 SERVINGS.

▶️ IMPORTANT TIPS:

👉 Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste

👉 Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy

👉 Adding salt to onion will release it's moisture and will help it cooks faster, so please don’t skip this step

👉 After adding the garnishes - mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush

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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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