Brown rice and quinoa with mushrooms and peas

I’m shifting to a plant-based lifestyle, slowly but surely. I haven’t given up meat, yet, but have started to gradually move toward vegetarian food. It’s easier to do if one doesn’t go cold turkey. I’ve been eating oatmeal and muesli for lunch and trying to do plant-based dinners. Tonight I made a brown rice and quinoa dish with mushrooms – I love mushrooms because for meat-eaters, mushrooms are a great substitute (it’s the umami – the salty flavor that is contained in ‘shrooms) The dish isn’t 100% vegetarian because I used beef broth (I couldn’t find my mushroom broth), but any broth will do (though chicken broth might be too light)

Anyways, this recipe is totally easy to make – and one that is adaptable to whatever ingredients you have in your kitchen.

Ingredients (serves two)

  • 1 package of Tilda brown steamed basmati rice & quinoa (250 g)
  • 1 200g package of chestnut mushrooms, chopped finely
  • 1 200g package of white button mushrooms, chopped finely
  • 1 shallot, chopped finely
  • 1 bouillon cube (I used beef, but you can use anything you want)
  • 4 green onions – both green and white parts, sliced thinly
  • 1/2 cup of frozen peas
  • 2 cups of hot water (you probably won’t use all of it)
  • 1/4 cup of Parmesan cheese, shredded
  • 2 tbl of tomato paste
  • 1 tbl of olive oil
  • 1 tsp of lemon zest
  • pinch of red chili flakes
  • pepper
  • salt

In a large, nonstick pan, heat the oil over medium heat, and add the chili flakes and throw in the chopped mushrooms. It’s going to look like your pan is pretty crowded, but that’s okay – mushrooms shrink like crazy when you cook them. You’ll have to cook the mushrooms for a bit – 10 minutes, until the mushrooms shrink and release the juices and then let the juices evaporate and start to create a fond. Add the tomato paste and mix and cook until the raw taste of tomato paste is cooked away, and the bottom of the pan is sticky and covered with browned bits. Add a little bit of the hot water – just enough to deglaze the bottom of the pan. Stir and loosen the bits and mix, adding a bit more water and cooking until all the water is gone.

Add the shallot and stir and cook until the shallot becomes translucent. More fond will be created, so add more water to loosen the browned bits. Add the broth cube as well and stir and cook until the cube is dissolved and there’s a thick, syrupy sauce. Add the package of rice and quinoa (it’s already cooked) and cook, breaking up the chunks of the rice, making sure it’s coated in the sauce. Add the green onions – both green and white parts. Add the lemon zest and the cheese and mix. Add the green peas (it’s okay if they’re frozen – they’ll thaw while cooking) and stir, heating the rice through (just make sure you don’t overcook the peas) Grind some fresh pepper. Serve, and Oh, enjoy.

Author: Peter Majda

I'm a MA graduate in English literature from DePaul University. I earned my BA in English literature from the University of Illinois. I completed my MA thesis on post-WWII black British literature, and am currently working on my MFA in creative writing. My favorite authors include Jane Austen, the Bronte sisters, Julia Child, David Sedaris, Amy Sedaris, Amy Tan, Harper Lee. I read about two-three books a week. I read mainly essay collections, nonfiction, humor. I am Chicago-raised, but based in the UK.

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