Description
A creamy and comforting mushroom stroganoff served over brown rice, perfect for weeknight dinners.
Ingredients
Scale
- 250g brown rice
- 500g mushrooms (button or cremini)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon thyme
- Fresh parsley, chopped (for garnish)
- 200g sautéed mushrooms
- 100ml heavy cream
Instructions
- Rinse the brown rice under cold water and cook according to package instructions until tender.
- Clean and slice the mushrooms into even pieces.
- Heat olive oil in a large skillet over medium heat, add chopped onion, and cook until translucent, about 4-5 minutes.
- Add minced garlic and cook for another 1-2 minutes before adding the sliced mushrooms. Sauté until golden brown and tender.
- Pour in heavy cream and stir well. Season with paprika, cumin, thyme, salt, and pepper. Let it simmer until the sauce thickens slightly.
- Serve a generous scoop of brown rice topped with the creamy mushroom stroganoff and garnish with fresh parsley.
Notes
For a vegan option, substitute heavy cream with coconut cream or a non-dairy alternative. Adding a splash of white wine can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg