Oct 7
2009

Toasted Brown Rice with Mixed Mushrooms, Spinach & Thyme Recipe

Toasted Brown Rice with Mixed Mushrooms, Spinach & Thyme

On one of our first dates, my husband and I went to a charming little restaurant in New York City’s Greenwich Village.  Mushrooms are, hands down, my favorite vegetable so, naturally, I ordered a grilled Portabello mushroom appetizer.  I offered my husband a taste, which he took very willingly and seemed to enjoy.  A couple of dates later, in a true confession kind of moment, my husband revealed that he would be very happy if he never saw a mushroom again. It turns out that he violently detests the little fungi – always has, always will (believe me, I have tried to change his mind).  I felt rather honored that he choked down a mushroom just to impress me.  As a result of my husband’s less-than-amorous feelings towards mushrooms, I don’t tend to cook with them often.  However, when he goes out of town on business, I buy the biggest package of mushrooms I can find and cook dishes such as Mixed Mushroom & Gorgonzola Pizza; Mixed Mushroom, Gorgonzola, & Prosciutto Crostini; and this flavorful, fulfilling rice dish.

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.  Add 1/2 chopped onion, 2 chopped stalks of celery, 2 minced cloves of garlic, and 1 tablespoon chopped fresh thyme. Season with 1/2 salt and 1/4 teaspoon freshly ground black pepper.



Cook until the vegetables are soft and the onion is just starting to brown, 7 to 8 minutes.

Add 3/4 cups brown rice. Toast the rice for about 1 minute, stirring constantly.


Add 1/4 cup dry white wine and stir until the wine is absorbed.


Pour in 2 cups of chicken broth. Stir and bring the mixture to a boil. Cover and reduce the heat to low. Cook for 60-70 minutes, or until all of the liquid is absorbed. Typically, brown rice takes about 45 minutes to cook. However, with the added vegetables, it will take a little longer in this recipe.

Slice 10 ounces of cremini (cremini) and 3 ounces of shiitake mushrooms.


Heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are cooked and slightly browned. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Avoid seasoning the mushrooms with salt earlier in the cooking process, or else the mushrooms will release their liquid.


Stir 2 cups fresh spinach leaves and the mushroom mixture into the cooked rice.


Serve. 

Other brown rice recipes:
Lisa’s Kitchen’s Indian Lemon Brown Rice
Toasted Brown Rice with Mixed Mushrooms & Thyme
3 tbsp olive oil, divided
1/2 cup onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 tbsp chopped fresh thyme
1 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
3/4 cup brown rice
1/4 cup dry white wine
2 cups chicken broth
10 oz. cremini mushrooms, sliced
3 oz. shiitake mushrooms, sliced
2 cups fresh spinach leaves
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.  Add onion, celery, garlic, and thyme. Season with 1/2 salt and 1/4 teaspoon freshly ground black pepper.  Cook until the vegetables are soft and the onion is just starting to brown, 7 to 8 minutes.
Add brown rice. Toast the rice for about 1 minute, stirring constantly.  Add white wine and stir until the wine is absorbed.  Pour in 2 cups of chicken broth. Stir and bring the mixture to a boil. Cover and reduce the heat to low. Cook for 60-70 minutes, or until all of the liquid is absorbed. Typically, brown rice takes about 45 minutes to cook. However, with the added vegetables, it will take a little longer in this recipe.
Heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are cooked and slightly browned. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Avoid seasoning the mushrooms with salt earlier in the cooking process, or else the mushrooms will release their liquid.  Stir spinach leaves and the mushroom mixture into the cooked rice.  Serve.
Serves 4 as a side dish.

 

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{ 33 comments… read them below or add one }

1 Lea Ann October 7, 2009 at 12:56 pm

This looks wonderful! Can't wait to give it a try. Thanks for the recipe. I love mushrooms too, and know some people who just won't touch them. I wonder if it's a texture issue?

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2 Table Talk October 7, 2009 at 1:32 pm

Hard to belive that I didn't like mushrooms until I was 18 (which was a looong time ago now)—today I crave them…especially shiitakes. Beautiful !shot of this dish

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3 Kalyn October 7, 2009 at 1:43 pm

Love it! This sounds perfect to me. Love the story about your husband choking down the mushroom.

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4 Jessie October 7, 2009 at 3:00 pm

CC this dish is a winner, I love how hearty, healthful and flavorful this is.

I enjoyed the story about you and your husband. Hurley is the same way with mushrooms, he despises them with a passion!

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5 Tasty Eats At Home October 7, 2009 at 3:04 pm

Oh yeah…this sounds awesome. My husband doesn't like mushrooms either, so I don't cook with them. But this would totally be something I'd love to scarf down!

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6 citronetvanille October 7, 2009 at 3:13 pm

Seems like you and me read minds…I make that recipe all the time as a main dish! just the way you made it (except for the spinach) this is funny. I love it.

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7 Angie's Recipes October 7, 2009 at 3:14 pm

Love mushroom rice. They shall be also very good with Pfifferlings.

Angie's Recipes

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8 ValleyWriter October 7, 2009 at 3:15 pm

My hubby is a mushroom hater, too. Good idea to cook them while he's away. I actually try not to cook while mine is out of town (no kids, so why bother, I figure) – but I think you have a better idea to take advantage! This dish looks delicious!

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9 Cathy October 7, 2009 at 3:33 pm

Oh yum! It's almost mushroom season here on the Oregon coast. I'm gonna save this and do it with wild Chantarelles.

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10 wasabi prime October 7, 2009 at 3:51 pm

Wow, this just epitomizes fall! Beautiful!

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11 bucatar maniac October 7, 2009 at 4:34 pm

MMMMMM! Delish!

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12 KrisKishere October 7, 2009 at 5:06 pm

That looks so good! I'll have to make it when my husband is out of town…he doesn't do mushrooms :)

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13 Cajun Chef Ryan October 7, 2009 at 5:25 pm

Wonderful brown rice and the mushrooms with spinach too is perfection.

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14 Jenn October 7, 2009 at 6:01 pm

The hubs doesn't know what he's missing. I've only begun to appreciate the mushroom in recent years. I don't know how I went so long without it. Which reminds me I haven't had mushrooms in a while.

Delicious looking rice you got there.

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15 Sophie October 7, 2009 at 8:08 pm

Here's a rice dish that's definitely a nutritious meal in itself :)! I adore portabello mushrooms, they are so hearty. I'm a meat-eater, but when portabellos are around, I definitely don't miss meat!

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16 doggybloggy October 7, 2009 at 8:55 pm

well I love mushrooms so no need to hard sell me!

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17 pegasuslegend October 7, 2009 at 11:12 pm

love this sounds great!

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18 Natalie October 7, 2009 at 11:18 pm

This looks very savory and delicious. Make me wonder why I never eat mushrooms!

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19 Liz Marr, MS, RD October 7, 2009 at 11:37 pm

Mushrooms, spinach and brown rice – great combination. Bet this recipe is a big hit!

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20 Divina Pe October 8, 2009 at 1:17 am

This is a beautiful dish. Just love mushrooms.

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21 April Cavin October 8, 2009 at 2:08 am

Before I read your post I wasn't a big fan of rice dishes, but this one looks amazing– now I might be adding rice to my shopping list :)

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22 Mother Rimmy October 8, 2009 at 2:53 am

My husband will love this. He's a big mushroom fan.

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23 StreamingGourmet October 8, 2009 at 3:21 am

This recipe has like all of my favorite foods in one place. I definitely want to cook this one. Will have to go on Foodbuzz and add it to my recipe box.

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24 Cookin' Canuck October 8, 2009 at 3:25 am

Thanks for all of your comments. It sounds as though people feel pretty strongly one way or the other about mushrooms. I hope all of the mushroom lovers enjoy this recipe.

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25 penny aka jeroxie October 8, 2009 at 5:57 am

mushrooms and brown rice is a killer combination. very earthy. very honest.

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26 Kristen October 8, 2009 at 12:40 pm

Love these flavors!!

I get irked at mushroom haters ;-).

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27 Family Cuisine Food And Recipe October 8, 2009 at 2:33 pm

Delicious. Thank you for sharing. Cheers !

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28 Southern Grace Gourmet October 8, 2009 at 3:54 pm

Looks very good! I love mushrooms too.

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29 Elin October 9, 2009 at 5:16 am

Thanks CC for this wonderful brown rice recipe. I am taking brown rice now and this recipe came in just nice. And I love mushrooms too! A Winner no doubt! CONGRATS on Top9! :)))

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30 lululu October 9, 2009 at 7:13 am

looks delicious!
i'm a mushroom freak, i could actually hv mushroom nite everyday!

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31 Miranda October 9, 2009 at 2:03 pm

CC
Wonderful dish. I love the mushrooms added. I love your recipes. Well done!

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32 Gera @ SweetsFoods October 9, 2009 at 7:08 pm

I adore the combo of ingredients, impossible to not turn out superb with those yummy mushrooms :)

Cheers!

Gera

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33 Dawn (HealthySDLiving) October 10, 2009 at 5:15 am

This looks delicious–I love mushrooms as well!

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