Baked Brown Rice with Mushrooms and Peas
Category
Using Veggie Broth Concentrate
Servings
4
This tasty whole grain rice dish is rich in flavor -- mushrooms, peas, onions, Parmesan cheese and our savory veggie broth concentrate all add up to a delicious result. Toss in a handful of cooked seasonal veggies for variety.
Ingredients
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2 tablespoons olive oil, divided
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½ cup diced onion
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1½ cups brown rice
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2 cloves garlic, minced
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1 teaspoon dried thyme
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2½ cups water
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1 1/2 tablespoons Kitchen Accomplice Veggie Broth Concentrate or 3 tablespoons Vegan Plant-Based No-Bone Broth Concentrate
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2 cups sliced fresh mushrooms
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1 cup frozen peas, thawed
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½ cup freshly grated Parmesan cheese
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Salt and ground black pepper
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2 tablespoons chopped fresh parsley for garnish
Methods/Steps
Preheat oven to 375 degrees. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add onions and cook, stirring often until translucent, about 5 minutes.
Add rice, garlic and thyme and stir to coat. Add water and Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, stirring to blend well. Bring to a boil, cover the pan and transfer to the oven. Bake until rice is just tender and liquid is absorbed, about 1 hour.
While rice is baking, heat remaining tablespoon of olive oil in a skillet over medium-high heat. Add mushrooms and sauté until tender and slightly browned, 5-6 minutes. Set aside.
When rice is cooked, stir in sautéed mushrooms, peas and Parmesan cheese. Season to taste with salt and pepper, and serve sprinkled with parsley.
Filed in:
All Using Bone Broth,
Broth Concentrate,
Mushrooms,
Rice,
Side Dish,
Using Broth Concentrate,
Using Vegan Plant-Based No-Bone BrothPlant BasedSide,
Using Veggie Broth Concentrate,
Vegan,
Vegan No-Bone Broth,
Vegan Vegetable Veggie,
Vegetable Broth,
Vegetables,
Veggie Broth,
Veggie Broth Concentrate,
Veggie Recipes,
Veggie Sides