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Vegan Mushroom Rice (GF)
This Vegan Mushroom Rice is super easy to make, full of flavour and makes a great main or side dish!
Course
Main Course, Side Dish
Cuisine
American
Keyword
mushroom rice
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
268
kcal
Author
Rhian Williams
Ingredients
1
tablespoon
coconut oil
(or sub vegetable, rapeseed or olive)
1
onion, diced
2
garlic cloves, minced
150
g
(2 cups) roughly chopped mushrooms
(e.g. button, chestnut, maitake or shiitake mushrooms)
2
cups
uncooked white rice
150
g
(1 cup) frozen green peas
1
red or green pepper, thinly sliced
1
vegetable stock cube
(ensure gluten-free if necessary)
1
tablespoon
tamari
to taste (or soy sauce if not gluten-free)
Black pepper, to taste
Instructions
Heat up oil in a large pan and add onion and garlic once hot
Fry for around 10 minutes until softened
Add the mushrooms and rice, and fry for for a couple of minutes until rice is translucent
Add the frozen peas, red or green pepper, stock cube, tamari and black pepper, along with 300ml (1 ¼ cups) water, or enough to roughly cover
Mix well, ensuring that the stock cube has completely dissolved
Bring to the boil, and keeping a lid over it, cook on a low heat for 15 minutes until all the water is absorbed
Turn off the heat and leave with the lid on for 5 minutes before serving
Nutrition
Calories:
268
kcal