Ingredients
- 1 large onion, chopped
- 1 cup brown rice
- 1 cup sliced fresh mushrooms (I used small-size champignons; don’t use canned mushrooms because they’re absolutely tasteless.)
- 1 tbsp unrefined sunflower oil
- 2 cups water
- sea salt, to taste
- 1/3 tsp ground pepper
Make it step by step
- Heat oil in a large saucepan over medium heat. Sauté chopped onion and sliced mushrooms for 5 minutes.
- Add brown rice and stir to coat in oil.
- Add water.
- Bring to a boil, then simmer for 30 minutes. Remove from heat and cover with a lid. Let it rest until all liquid is absorbed.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Gourmandelle, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.