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
- Wash the rice until the water runs clear and drain. Reserve.
- Soak the dried mushrooms in warm water until soft, drain, reserve both the reconstituted mushrooms and the soaking water.
- Cut the onion into regular small dice
- Chop the garlic finely
- Cut the fresh mushrooms into slices
- Chop the soaked mushrooms into small bits
- Chop the parsley finely
- 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.
- Add both types of mushrooms and continue stirring until the mushroom have softened.
- Add the soya sauce and cook for a few seconds more.
- Add the rice to the pan, tossing it well with the vegetables and coating it with the juices coming from the vegetables.
- Cover with water (2 volumes of water for one volume of rice) and bring to a rapid boil.
- Add a pinch of salt to the water, cover and cook over a medium to low flame for 30 minutes.
- When ready turn off the flame and let the rice rest 10 minutes.
- 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.