Looks like I get to enjoy a weekend on my own. Everyone has plans elsewhere and I’m taking the opportunity to do some “me time” in the kitchen. No one else likes mushrooms. I don’t understand it, but I guess it’s just who they are. As a matter of fact, mushrooms seem to be one of those foods where you either really, really like them, or you really, really don’t. I really, really like mushrooms so tonight I’m having one of my favorites: Mushrooms and Brown Rice.
Mushrooms and Brown Basmati Rice
- 1 1/2 cups any kind of mushroom (I’m using cremini and regular white button mushrooms)
- 1/2 cup uncooked brown basmati rice
- 1 – 2 cups vegetable broth
- 1 small onion, chopped
- 1 red pepper, chopped
- 1 small jalapeno, seeded and chopped
- 1 clove garlic, finely chopped
- 1 tablespoon chopped parsely
- 1 teaspoon ground cumin
- 2 tablespoons worchestershire sauce or soy sauce
- salt and pepper to taste
In a heavy sauce pan combine the vegetable broth, rice, (and butter if you choose). Bring to a boil, stir once, cover and reduce heat to a simmer. Cook for approximately 50 minutes. You can also use a rice cooker if you have one.
Chop the onion, garlic, pepper, and mushrooms. In a skillet, saute the onions in a tablespoon or two of vegetable broth or non fat cooking spray. Add the garlic and peppers and saute until the onion is translucent, being careful not to let the garlic burn. Add the mushrooms, worchestershire or soy sauce, cumin and enough vegetable broth to simmer the mixture until the mushrooms are tender. Fold in the rice and the parsley. Season with salt and pepper.
There’s nothing fancy about this dish, it’s comfort food, pure and simple. You can have it as a main dish, or serve it to the carnivores on the side, but this time it’s all mine. Try it and let me know what you think.