Ingredients
4 tablespoons dairy/vegan butter or grapeseed or olive oil
1 pound of assorted mushrooms, rough chopped (such as cremini, shiitake, button, oyster, porcini)
½ large white onion chopped
½ green bell pepper seeded and
chopped
1 celery stalk chopped
½ serrano pepper seeded and chopped
3 cloves of garlic chopped
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
2 teaspoon smoked paprika
1 large bay leaf
2 teaspoons of miso paste (white or red)
2 teaspoons of Worcestershire sauce
1 ½ cups long-grain rice, such as basmati
2 ½ cups of broth (vegetable or chicken)
salt & black pepper to taste
2 green onions, sliced thin
Instructions
1. Rinse rice and set it to the side. Combine basil, thyme, cayenne, paprika in a small bowl and set to the side.
2. Heat a large heavy-bottomed skillet on medium heat. Once the skillet is hot, add 2 tablespoons of butter/oil. Add in mushrooms and sprinkle with ½ teaspoon of salt. Sauté for 8 to 10 minutes until they are golden brown. Remove from the pan and set to the side.
3. Add 2 tablespoon oil/ butter to pan then add bell pepper, celery, onion and sauté until they start to soften about 4-5 minutes. Stir in the garlic, serrano chile, and cook for about 30 seconds. Stir in the bowl of seasonings, miso, Worcestershire, and rice. Make sure rice is coated with seasonings. Add in broth and bay leaf.
4. Bring to a boil. Reduce heat, cover, and simmer for 15-20, or until liquid is absorbed and rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more.
5. Remove from stove, remove the lid, and toss in mushrooms and green onions and fluff. Put the lid back on and let sit for 5-10 minutes.
6. Enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: Main