Brown rice with mushrooms and mussels
Brown rice with mushrooms and mussels

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, brown rice with mushrooms and mussels. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Heat a skillet over high heat. Deglaze the skillet with the white wine and then add the mussels. Add oregano, salt and pepper to taste.

Brown rice with mushrooms and mussels is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Brown rice with mushrooms and mussels is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook brown rice with mushrooms and mussels using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Brown rice with mushrooms and mussels:
  1. Make ready 100 g Brown basmatti rice (uncooked)
  2. Make ready 300 g Fresh or frozen mussels
  3. Make ready 100 g Mushrooms
  4. Get 40 ml White wine
  5. Take 1 garlic clove
  6. Take Turmeric
  7. Take 20 ml Olive oil (divided)
  8. Take 10 g Butter
  9. Take Salt and pepper
  10. Prepare Oregano
  11. Prepare Sauce
  12. Get 2 tbsp low sodium soy sauce
  13. Get 1 tsp sriracha
  14. Get Ginger
  15. Get Arrowroot starch(added at the end)

Some of our favorite dinner recipes are healthy brown rice recipes, such as Southwestern Turkey Rice Casserole and Chicken and Rice Soup (Instant Pot). When reheating the rice, sprinkle a tablespoon of water over the top to help loosen stuck grains. If the rice isn't tender to your liking, add ½ cup water and simmer until absorbed. Stir in the scallions and season gently with salt and pepper (or omit).

Instructions to make Brown rice with mushrooms and mussels:
  1. Start by boiling some water. Add 10ml of olive oil, turmeric and salt. Add 100g brown basmatti rice and cook for 20 mins or until ready. Prepare the sauce by adding soy sauce, sriracha and grated ginger(just a bit for taste). Leave it aside for now.
  2. Heat a skillet over high heat. Add the other 10ml of olive oil and the butter. Now add the already chopped mushrooms and saute for 3-5 mins. Deglaze the skillet with the white wine and then add the mussels. Add oregano, salt and pepper to taste. Saute for another 5-6 mins or until the wine has almost evaporated.
  3. Lower the heat to medium-low. Finish prepping the sauce by adding some water and 1 tsp of arrowroot starch. Whisk together.
  4. Drain the rice and mix together in the skillet with the mushrooms and mussels. Set the mixture to one side of the skillet and add the sauce. Let it sit for a couple of minutes. Once it starts boiling, quickly fold everything together.
  5. Bon appétit!

Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a while to cook and can be a bit tricky. Instant brown rice is a great shortcut–what it lacks in authenticity it more than makes up for in convenience. Make sure you seek out saffron, which gives the dish its distinctive yellow color and signature flavor. You can also use it as a main meal if you add cooked chicken after the rice is cooked.

So that’s going to wrap it up for this exceptional food brown rice with mushrooms and mussels recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!