Mushroom Stroganoff with Brown Rice
A hearty and nutritious dish featuring earthy mushrooms, a creamy sauce, and wholesome brown rice, perfect for vegetarians and those seeking a healthy meal.
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.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for about 3-4 days. Reheat in a pan over low heat, adding vegetable broth or water to loosen the sauce if it thickens. For variations, try adding vegetables like spinach, peas, or bell peppers, or substitute quinoa for a different texture.