Go Back
+ servings
One-Pot Mushrooms and Rice_MidPage@2x

One-Pot Mushrooms and Rice

This one-pot mushrooms and rice is ultra-umami and flavorful thanks to the use of iru–a fermented locust bean popular in West African cuisine.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 238kcal

Equipment

  • Wide pot

Ingredients

  • 1 tablespoon neutral oil
  • 1 yellow onion peeled and diced
  • 12 ounces mushrooms such as shiitake, cremini, or a mix sliced
  • 2 tablespoons vegan or dairy butter
  • 6 cloves garlic peeled and minced
  • 1 teaspoon iru
  • 1 teaspoon black Urfa chili flakes optional, or use crushed red pepper to taste
  • 1 teaspoon chili powder
  • 1 cup long-grain rice rinsed
  • 2 ¼ cups water or vegetable stock plus more if needed
  • 4 ounces baby spinach or baby kale
  • Salt and pepper to taste

For serving:

  • Freshly minced parsley optional

Instructions

Cook the mushrooms:

  • In a wide pot, heat the neutral oil over medium heat. Once hot, add the diced onion and cook for 5 minutes until just beginning to soften.
  • Add the mushrooms and cook, stirring regularly, for 10–15 minutes. The mushrooms should release liquid and the liquid should be fully evaporated. Once the liquid evaporates, the mushrooms will develop a beautiful golden-brown crust. Don't rush this part of the process! Once the mushrooms are golden brown, season with salt and pepper.

Sizzle the aromatics:

  • Melt the butter into the mushrooms. Add the garlic, iru, black Urfa chili flakes, and chili powder and toss to coat. Cook for 1 minute until fragrant.

Toast the rice:

  • Add the rice to the pot and cook for 1 minute. Season with salt and pepper to taste.

Simmer the rice:

  • Pour in the water or stock and bring to a boil. Cover and then reduce heat to low and simmer for 20–25 minutes. Peek under the lid at 20 minutes. If the water has evaporated too quickly, add a splash more water. Add the baby kale or spinach and cover and let the residual steam wilt the greens. Turn off the heat and let stand for 5 minutes.

Finish the rice:

  • Remove the lid and toss to combine the rice and greens. Taste and season with salt and pepper.

To serve:

  • Spoon the rice into bowls and garnish with minced parsley. Enjoy!

Nutrition

Calories: 238kcal | Carbohydrates: 44g | Protein: 7g | Fat: 4g | Sodium: 17mg | Fiber: 2g | Sugar: 3g | Vitamin C: 5mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!