Recipe: Yummy Brown rice with mushrooms and mussels

Recipe: Yummy Brown rice with mushrooms and mussels Delicious, fresh and tasty.

Brown rice with mushrooms and mussels. 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.

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This extra nutritious version includes brown rice, shiitake mushrooms, handfuls of greens, and warming ginger.

I grew up with the Vietnamese version, called cháo, which my parents made using white rice and lots of water in a big, simmering pot. (It can also be made in a rice cooker or slow.

You can cook Brown rice with mushrooms and mussels using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Brown rice with mushrooms and mussels

1. It’s 100 g of Brown basmatti rice (uncooked).

2. Prepare 300 g of Fresh or frozen mussels.

3. You need 100 g of Mushrooms.

4. It’s 40 ml of White wine.

5. You need 1 of garlic clove.

6. It’s of Turmeric.

7. Prepare 20 ml of Olive oil (divided).

8. It’s 10 g of Butter.

9. You need of Salt and pepper.

10. You need of Oregano.

11. It’s of Sauce.

12. Prepare 2 tbsp of low sodium soy sauce.

13. You need 1 tsp of sriracha.

14. Prepare of Ginger.

15. It’s of Arrowroot starch(added at the end).

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.

Season with salt and pepper then remove and set aside (we put these in at.

Brown rice with mushrooms and mussels instructions

1. 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..

2. 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..

3. Lower the heat to medium-low. Finish prepping the sauce by adding some water and 1 tsp of arrowroot starch. Whisk together..

4. 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..

5. Bon appétit!.

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