Long grain brown rice with mushrooms, sautéed in soya sauce and topped off with parsley… a hearty addition of flavour and texture to your meal.


  • 240 gr. long grain brown rice
  • 500 ml cold water
  • 250 gr. fresh button mushrooms
  • 1 medium onion
  • 20 gr. dried mushrooms e.g. porcini
  • 2 garlic cloves
  • 2 tablespoons of freshly chopped parsley
  • 1 tablespoon soya sauce
  • pinch of salt


  1. Wash the rice until the water runs clear and drain. Reserve.
  2. Soak the dried mushrooms in warm water until soft, drain, reserve both the reconstituted mushrooms and the soaking water.
  3. Cut the onion into regular small dice
  4. Chop the garlic finely
  5. Cut the fresh mushrooms into slices
  6. Chop the soaked mushrooms into small bits
  7. Chop the parsley finely


  1. Heat the oil in a medium skillet or casserole dish and sautée the onions and garlic with a small pinch of salt for 2-3 minutes, until translucent.
  2. Add both types of mushrooms and continue stirring until the mushroom have softened.
  3. Add the soya sauce and cook for a few seconds more.
  4. Add the rice to the pan, tossing it well with the vegetables and coating it with the juices coming from the vegetables.
  5. Cover with water (2 volumes of water for one volume of rice) and bring to a rapid boil.
  6. Add a pinch of salt to the water, cover and cook over a medium to low flame for 30 minutes.
  7. When ready turn off the flame and let the rice rest 10 minutes.
  8. Fold the parsley into the rice, rectify the seasoning if needed with a small amount of soya sauce and serve.


It is generally recommended to wash rice, 3-5 times before using – so that any dust or dirt is discarded. Typically, brown rice should be soaked for 2-8 hours before cooking.

This recipe is created by chef Jean Torné, who’ll soon be teaching Short Grain Brown Rice: The Essentials. To find out more about this online course, click here.

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