Mushroom Thyme Rice

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Entree

“A Vegan Feast”

 To see the entire seven course meal menu please click on the menu bar on the main blog page and click on the title of the menu -“A Vegan Feast”

Rice is so difficult for me. First of all, there are so many varieties and each one has its own cooking technique. Different brands of the same rice will sometimes have different cooking requirements. It drives me crazy. So for this dish, I failed. And that’s ok because failing is a part of the process of cooking (of everything really). What I tried to create here was a buttery brown rice dish with fresh mushrooms and thyme. I believe I went wrong with the cooking process of the rice which led to none of the flavors being absorbed and tough grains of rice being chewy enough as almonds but flavorless as cardboard. The mushrooms all vanished into thin air. I’ve tweaked it a bit to try to make it better. But there is still a lot of room for improvement. So as you make this, make it your own. Play with the recipe and try to improve it according to what else you think it could use because the ingredients are all beautiful. There just has to be the right balance to bring out their best when put together.

Mushroom Thyme Rice

Serves 4-6 as a main course as part of a seven course meal

1 Tbsp Olive Oil

1 Medium Onion Chopped

4 Cloves of Garlic Finely Chopped

2 Cups Chopped Baby Portobello Mushrooms

2 Cups Brown Rice

1 Tbsp Fresh Thyme Leaves Removed From Stems

4 Cups Vegetable Broth

2 Tsp Olive Oil

Salt and Pepper To Taste

Technique

In a large pan heat the oil over medium heat and sauté the onions and garlic until softened. Add the mushrooms and sauté for a couple minutes. Add the brown rice and thyme leaves. Stir everything together. Pour in the broth and bring to a boil. Cover the pan and lower the heat. Simmer for 40-45 minutes. The broth should be absorbed by the rice. Once you stop seeing the liquid popping through the rice turn the heat off. Allow the rice to sit for about ten minutes. Uncover and fluff with a fork. I like to add some salt, pepper and a drizzle of olive oil for some extra flavor. Serve hot!

Enjoy…

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