why make this recipe
Mushroom Stroganoff with Brown Rice is a delicious and comforting dish that is perfect for anyone looking for a hearty meal. It offers a wonderful blend of flavors, combining the earthiness of mushrooms with creamy sauce and wholesome brown rice. This recipe is not only satisfying but also packed with nutrients, making it a great choice for vegetarians and anyone wanting a healthy meal. It’s easy to prepare, budget-friendly, and can be enjoyed by the whole family.
how to make Mushroom Stroganoff with Brown Rice
Ingredients
- 2 cups brown rice
- 1 onion, diced
- 3 cloves garlic, minced
- 400g mushrooms, sliced
- 1 cup vegetable broth
- 1 cup sour cream or a plant-based alternative
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Cook the brown rice according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
- Add the sliced mushrooms and cook until they are browned and tender.
- Stir in the vegetable broth and soy sauce, and let it simmer for about 5 minutes.
- Lower the heat and stir in the sour cream, mixing well. Season with salt and pepper.
- Serve the mushroom stroganoff over the cooked brown rice and garnish with fresh parsley.
how to serve Mushroom Stroganoff with Brown Rice
This Mushroom Stroganoff is best served hot over a bed of cooked brown rice. You can add a sprinkle of fresh parsley on top for a pop of color and added freshness. It pairs well with a side salad or some steamed vegetables for a complete meal.
how to store Mushroom Stroganoff with Brown Rice
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for about 3-4 days. Reheat it in a pan over low heat, adding a splash of vegetable broth or water to loosen the sauce if it thickens too much.
tips to make Mushroom Stroganoff with Brown Rice
- Use a mix of mushrooms like cremini and shiitake for a richer flavor.
- For a vegan option, choose a plant-based sour cream alternative.
- Serve with a sprinkle of nutritional yeast on top for an extra cheesy flavor.
variation
You can easily customize this recipe by adding vegetables such as spinach, peas, or bell peppers. You might also consider using quinoa instead of brown rice for a different texture and flavor.
FAQs
Can I use white rice instead of brown rice?
Yes, you can use white rice, but adjust the cooking time as it cooks faster than brown rice.
Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari.
Can I freeze Mushroom Stroganoff?
Yes, you can freeze it, but the texture of the sour cream might change when thawed. It’s best to add the sour cream when you reheat it.
Mushroom Stroganoff with Brown Rice
Ingredients
Main Ingredients
- 2 cups brown rice Prepare according to package instructions
- 1 onion, diced
- 3 cloves garlic, minced
- 400 g mushrooms, sliced Use a mix of cremini and shiitake for richer flavor
- 1 cup vegetable broth
- 1 cup sour cream or a plant-based alternative For a vegan option, choose a plant-based alternative
- 2 tablespoons soy sauce Use gluten-free soy sauce if needed
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Fresh parsley Add for color and freshness
Instructions
Preparation
- Cook the brown rice according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
Cooking
- Add the sliced mushrooms and cook until they are browned and tender.
- Stir in the vegetable broth and soy sauce, and let it simmer for about 5 minutes.
- Lower the heat and stir in the sour cream, mixing well. Season with salt and pepper.
Serving
- Serve the mushroom stroganoff over the cooked brown rice and garnish with fresh parsley.