One-Pot Soy Sauce Mushroom Rice
A cozy and flavorful dish combining earthy mushrooms and rich soy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 cup rice (white or brown) Can use either type depending on preference.
- 2 cups vegetable broth
- 8 oz mushrooms, sliced (button or shiitake work wonderfully)
- 3 tablespoons soy sauce Adjust to taste.
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Green onions or sesame seeds for garnish
Instructions
Preparation
- Start by chopping the onion and garlic, and slice the mushrooms.
Cooking the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, stirring until fragrant and the onions are translucent.
Cook the Mushrooms
- Toss in the sliced mushrooms and cook for about 5-7 minutes, until they’ve released their juices and are tender.
Add the Rice
- Pour in the rice and stir it into the mushroom mixture, allowing it to absorb some of the flavors for about 2 minutes.
Combine and Simmer
- Add the vegetable broth and soy sauce. Stir everything together and bring it to a boil.
Cover and Cook
- Once boiling, lower the heat to simmer, cover, and let it cook for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
Finish and Serve
- Fluff the rice with a fork, season with salt and pepper to taste, and garnish with green onions or sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the microwave or on the stove, adding a splash of vegetable broth or water if needed.