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Mushroom Basmati

Updated on August 3, 2012


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Cook Time

Prep time: 5 min
Cook time: 30 min
Ready in: 35 min
Yields: Serves 3-4


  • olive oil
  • 1/2 white onion
  • 8 baby portabella mushrooms
  • 2 cloves of garlic
  • low sodium vegetable broth
  • butter
  • sea salt
  • fresh cracked pepper
  • 2 cups uncooked basmati rice

Simple to make!

  1. Roughly chop 1/2 of a white onion, 8 baby portabella mushrooms and mince 2 cloves of garlic. Heat a large skillet. Add about a tablespoon of olive oil. Let that heat up.
  2. Add the veggies and garlic to the heated pan. Season heavily with salt and pepper. If you think you put too much salt or pepper, it will probably be perfect in the end. It's difficult to put too much salt or pepper in this dish. Sautee the veggies.
  3. Add about 1/2 cup of low sodium veggie broth to the sauteeing veggies. Let the broth mingle with the vegetables until the broth begins to tighten up and thicken.
  4. Add 2 cups of uncooked basmati rice to the veggies and broth. Stir the ingredients until all of the rice is coated with liquid. Add more broth to the rice and veggies.. just enough to cover the rice.
  5. Lower the heat and let simmer. The liquid will thicken up and the rice will begin to cook. I don't really have any fancy tips to tell when the rice is finished; just taste it. I taste test my food constantly, until it's perfect. When the rice is cooked to your liking, add 2-3 pads of butter. Now it's ready to eat! You can sprinkle some parmigiano-reggiano over the mushroom basmati. Parmigiano-reggiano is never a bad idea.

Want to make a side salad?

In the photograph, I've prepared a honey balsamic spinach and romaine salad.

- 2 cups of romaine lettuce, roughly chopped

-2 cups of raw spinach, roughly chopped

- 1/2 cup of white onion, finely chopped

- 1 tablespoon of olive oil

- 1 teaspoon of apple cider vinegar

- 1 tablespoon of bottled honey balsamic vinegar dressing

- sea salt

- fresh cracked pepper

In a large bowl, add the olive oil, apple cider vinegar and the honey balsamic vinegar dressing. Mix together and season with salt and pepper. Add the romaine, spinach and onions. Toss and serve alongside anything.


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    • Viqe Newman profile image

      Viqe Newman 5 years ago from Poasttown, Ohio

      Thank you, Kebennett1! rjsadowski, good idea! I love asparagus in rice dishes. I would have used some more veggies, for color.. but I was running low on groceries. Lol =)

    • rjsadowski profile image

      rjsadowski 5 years ago

      Your rice recipe looks very tasty. How about adding some chopped up broccoli or asparagus for color.

    • Kebennett1 profile image

      Kebennett1 5 years ago from San Bernardino County, California

      The first thing that grabbed me was the picture--I am salivating LOL. I love the recipes. Great Hub! Voted up, useful and awesome!