Description

This Easy Garlic Mushroom Rice Bowl is a flavorful, comforting dish that combines tender cremini mushrooms sautéed with garlic and soy sauce, served over fluffy long-grain rice cooked in vegetable broth. It’s a simple, vegan-friendly recipe perfect for a quick weeknight dinner or a satisfying lunch, garnished with green onions and toasted sesame seeds for added texture and brightness.

Ingredients

Mushroom Mixture

8 ounces Cremini mushrooms (fresh, firm mushrooms for the best earthy flavor)
3 cloves Garlic (finely minced to infuse every bite with aromatic warmth)
2 tablespoons Olive oil (use extra virgin for a vibrant, rich base)
2 tablespoons Soy sauce (adds a savory depth and balances the garlic’s punch)
1 teaspoon Fresh thyme (optional, lends a subtle herbal note)
2 tablespoons Chopped green onions (add a fresh, mild bite)
1 tablespoon Toasted sesame seeds (for a touch of crunch and nutty flavor)

Rice

1 cup Long-grain white rice (fluffy and light, soaks up all the garlicky goodness)
2 cups Vegetable broth (cooking the rice in broth instead of water gives extra flavor boost)
1 teaspoon Salt (just a pinch to enhance all the natural tastes)

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Instructions

Rinse Rice: Place your long-grain rice in a fine-mesh strainer and rinse under cold running water until the water runs clear, about 1–2 minutes. This removes excess starch and prevents the rice from becoming sticky.
Cook Rice: In a medium pot, combine rinsed rice with vegetable broth and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and all liquid is absorbed. Remove from heat and let it sit covered to steam for 5 minutes.
Heat Oil: While rice is cooking, warm olive oil in a large skillet over medium heat until shimmering, approximately 1 minute. This creates the perfect base to sauté the garlic and mushrooms and develop their flavors.
Sauté Garlic: Add minced garlic and fresh thyme (if using) to the hot skillet. Stir constantly for about 30 seconds until fragrant and lightly golden, making sure the garlic does not burn.
Add Mushrooms: Add the cremini mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally. Cook until they become tender and their edges turn a rich golden brown, releasing their savory flavor.
Season Mushrooms: Drizzle soy sauce evenly over the mushrooms and stir for another minute until they become glossy and coated with the savory sauce, enhancing the overall depth of flavor.
Assemble Bowls: Fluff the cooked rice with a fork and divide it evenly into serving bowls. Top each bowl with the garlic mushroom mixture, then sprinkle with chopped green onions and toasted sesame seeds for a fresh bite and nutty crunch.

Notes

Rinsing the rice removes excess starch for fluffier texture.
Use fresh thyme for a subtle herbal note or omit if unavailable.
Adjust soy sauce quantity based on your preferred saltiness level.
To toast sesame seeds, dry roast them in a skillet over medium heat until lightly brown and fragrant.
This recipe is vegan and can be adapted by swapping white rice for brown rice or quinoa for added nutrition.