Herbed Mushroom Brown Rice 
We eat A LOT of brown rice at our house! Between meal prepped lunches for the week, and also alongside most of our evening meals (think: 6 teenagers)…I really mean we go through A TON of brown rice.
Brown Rice is also a big component of our popular Clean Eating Challenge program.
I wanted to share a recipe that will likely change the way you feel about brown rice.
This is an ultra flavorful way to prepare your rice! The best part about this recipe is that all of the ingredients add SO MUCH flavor, while also increasing the nutrition. I love it!
Experiment making this with onions, then again with shallots, to find your favorite. I prefer the shallots, but usually use onions because I typically have them on hand.
You could also try adding other diced veggies such as celery or carrots.
Try switching up the herbs too! Cilantro and fresh lime is always a winning combination.
This is EXCELLENT with chicken, turkey, or beef bone broth, but just as good with vegetable broth.
Brown rice freezes extremely well, so consider making a few batches for the future.
TO FREEZE:
After it’s completely cooled, portion out your desired portions into freezer bags, (or freezer safe containers) flatten out, and freeze for up to 2 months. To warm up, take the rice out of the bag and place into a heat safe bowl and warm up for 1-2 minutes in the microwave, or stir fry in a skillet.
Try our Homemade Bone Broth Recipe or this Clean Eating Homemade Vegetable Broth.
Makes 4 servings
Ingredients:
- 2 Tbsps olive oil, avocado oil, or ghee, divided
- 8 oz crimini mushrooms, sliced
- 1/2 yellow onion, or 2 shallots, diced very small
- 2 garlic cloves, minced
- 1 cup brown rice
- 2 1/2 to 3 cups bone broth
- 1 Tbsp fresh thyme leaves
- 1 Tbsp fresh oregano, chopped
- 3 Tbsps flat-leaf parsley, chopped
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
Instructions:
Heat half of the oil in a high-rimmed skillet over medium heat. Add in the mushrooms and sauté until they are beginning to brown, about 4-5 minutes. Set aside on a plate.
In that same skillet add remaining oil. Sautee the onions/shallots and garlic for 3-4 minutes.
Add the rice and cook, stirring constantly for 1-2 minutes, until fragrant, glossy and slightly toasty.
Add in your broth and stir well all the way through to the bottom of the pan to get those tasty bits incorporated.
Reduce the heat and allow your rice to cook, covered for about 35-40 minutes, or until tender and all the liquid is absorbed. Check your rice 10-15 minutes before the time is up and add a bit more broth, if needed (usually is needed).
Once the rice is finished cooking, stir in your sautéed mushrooms, and freshly chopped herbs.
Taste test, then season with sea salt and freshly ground black pepper to your taste.
Enjoy!
Rachel
Ingredients
- 2 Tbsps olive oil, avocado oil, or ghee, divided
- 8 oz crimini mushrooms, sliced
- 1/2 yellow onion, or 2 shallots, diced very small
- 2 garlic cloves, minced
- 1 cup brown rice
- 2 1/2 to 3 cups bone broth
- 1 Tbsp fresh thyme leaves
- 1 Tbsp fresh oregano, chopped
- 3 Tbsps flat-leaf parsley, chopped
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
Instructions
- Heat half of the oil in a high-rimmed skillet over medium heat. Add in the mushrooms and sauté until they are beginning to brown, about 4-5 minutes. Set aside on a plate.
- In that same skillet add remaining oil. Sautee the onions/shallots and garlic for 3-4 minutes.
- Add the rice and cook, stirring constantly for 1-2 minutes, until fragrant, glossy and slightly toasty.
- Add in your broth and stir well all the way through to the bottom of the pan to get those tasty bits incorporated.
- Reduce the heat and allow your rice to cook, covered for about 35-40 minutes, or until tender and all the liquid is absorbed. Check your rice 10-15 minutes before the time is up and add a bit more broth, if needed (usually is needed).
- Once the rice is finished cooking, stir in your sautéed mushrooms, and freshly chopped herbs.
- Taste test, then season with sea salt and freshly ground black pepper to your taste.
- Enjoy!
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