Asian Mushroom Rice

Vegan, gluten-free (with tamari), oil-free

Makes about 6 side servings


1 cup uncooked rice* (I use brown basmati)

1 lb. mushrooms (cremini, button, shiitake, oyster, etc.)

1 onion

2-3 cloves garlic

3 green onions

1 1/2 Tbsp. tamari/soy sauce, or more to taste

Optional: asparagus, mung bean sprouts, spinach (stir in during last few minutes of cooking), other veggies, sesame seeds for topping


Cook rice according to package instructions* (use veggie broth for more flavor if desired).

Meanwhile, finely dice onion. Slice mushrooms, not too thin, about 1/3-1/4 inch.

In a large skillet over med-high heat, saute onion for about 7-8 minutes. (I use water/veggie broth to saute.)

Add mushrooms and cook another 8 minutes.

Meanwhile, mince garlic and slice green onions.

When mushrooms are softened, add garlic and saute 1 minute.

Reduce heat to medium. Add cooked rice, green onions, and tamari/soy sauce.

Stir well and cook for about 5 minutes or until heated through. (Add spinach and/or mung bean sprouts during this step if using.)

Season to taste with more tamari/soy sauce if desired before serving.


To make this even faster, rice can be cooked ahead of time and stored covered in the fridge until ready. (I love doing this!)

If your rice cooking time is longer (40-50 minutes), you may want to wait a bit before starting the rest of the dish so the rice finishes in time for when you need it.

You can also substitute quinoa for rice (for faster cooking time and a nutrition bump.)

I'm a huge mushroom lover so I often add even more mushrooms - closer to 20-24 oz. rather than 16 oz.