Wholegrain Rice & Mushrooms
Follow this vegan & gluten-free recipe to cook Wholegrain Rice & Mushrooms. By blending sautéed button mushrooms and wholegrain basmati rice you will create a dish that is nutritious and flavorful.
Equipment
- 2 Nonstick Frying Pans With Covers
Ingredients
Rice
- 1 cup Wholegrain Basmati Rice
- 2 cups Water
- 1 tsp Olive Oil
- 1 tsp Salt (adjust to taste or health requirements)
Onion-Mushrooms
- 2 tbsp Olive Oil (1 tbsp for onion, 1 tbsp for mushrooms)
- 3 Onions (medium, diced)
- 6 cups Button Mushrooms (washed & thinly sliced)
- 1/8 tsp Ground Black Pepper
- 2 tsp Sweet Paprika
- 1/4 tsp Salt (adjust to taste or health requirements)
Instructions
Rice
- Rinse the rice in a sifter with water. Drain.
- In a nonstick frying pan, bring to a boil: 2 cups of water, 1 tsp of olive oil and 1 tsp salt.
- Add the rice, stir and cover the pan. Bring to a boil, lower the flame and simmer for 30 minutes. (or according to the package instructions). Let rest.
Onions & Mushrooms
- In a nonstick frying pan, sauté the onions in 1 tbsp of olive oil until golden brown. Remove from the pan and set aside.
- In the same pan, sauté the mushrooms in 1 tbsp of olive oil until golden.
- Return the onions to the pan, add the spices and ¼ tsp salt. On a low flame, blend the mixture well. Simmer for 2 minutes, stirring from time to time.
- Add the rice and gently stir with the mushroom mixture. Simmer for several minutes until warm, stirring from time to time.