Amanda Brownlow This easy mushroom recipe is quick and delicious. And it only takes one pot! Which you know is my favorite!
Our $25 grocery week went well. There was one night where we bought veggie burger patties and buns to take to a cook out but other than that we did great! It was challenging to get through a whole ten days without diverting from our original meal plan. This very limited budget is something we will definitely attempt again in the future.
This recipe can be eaten as a side or as your main dish. For my husband and I, it fills us both up with a little less than a serving of food left over. We love to eat this with a salad and some crunchy toast (because my husband says everything is better with crunchy toast!).
Even though this is a rice recipe, you can sub out any type of grain that you like. We have had it with quinoa and it was equally (if not more) delicious! This is also a great recipe if you are trying to cut back on your oil and salt intake. We never use oil to cook down the onions and never add any additional salt other than what is in the soy sauce that we use.
If you haven’t used homemade vegetable stock before, now is a great time to try it out! It’s also a great recipe to try out some new spices you may not have in your cabinet. Check out my post on how to save money on spices here.
Vegan One Pot Mushroom Rice
This creamy but hearty mushroom recipe will stick to your ribs and provide an amazing dose of protein to make you feel great.
Ingredients
– 1 Tbs vegetable stock
– 1 small onion diced
– 3 cloves garlic minced
– 1 lb baby bella mushrooms thinly sliced
– 3 medium size carrots chopped
– 1 Tbs low sodium soy sauce
– 1/2 tsp brown sugar
– 1/4 tsp dried mustard
– 1/2 tsp ground black pepper
– 1/2 tsp dried thyme
– 3/4 C brown rice*
– 1 1/2 C vegetable stock
– 2 Tbs unsalted vegan butter
Directions
1. In a medium size stock pot over medium high heat, add onion, garlic and first tablespoon of vegetable stock. Cook until aromatic – about 3 minutes. Stir frequently.
2. Add in mushrooms, carrots, soy sauce and spices. Cook until mushrooms are tender – about 6 minutes. Stir frequently. If the food is sticking to the pot, add additional vegetable stock a tablespoon at a time.
3. Add brown rice and the remainder of the vegetable broth. Stir to combine. Bring pot to a boil. Once at boiling, reduce to a simmer and cover until rice is cooked through – about 45 minutes.
4. Once rice is cooked, remove lid and turn off heat. Stir in butter until incorporated. Let set for one minute.
5. Serve immediately.
*To make this a gluten free recipe, substitute rice for quinoa or other gluten free grain.
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